Ingredients
- 6 cups water
- 3 cups napa cabbage kim chee, brine reserved
- 2 cups cubed fully cooked luncheon meat (e.g. Spam)
- 3 tablespoons chili powder
- salt, to taste
- ground black pepper, to taste
What Makes This Recipe So Good
Warm, comforting, and full of bold, tangy flavors. It combines spicy kimchi with savory broth, making it perfect for cold days or when you want something hearty. The balance of spicy, sour, and umami tastes makes every spoonful satisfying.
Tips For Better Flavor
- Use well-fermented kimchi for a richer, deeper flavor.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes).
- Let the stew simmer gently to allow all the ingredients to blend well and develop a full-bodied taste.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes).
- Let the stew simmer gently to allow all the ingredients to blend well and develop a full-bodied taste.
Directions
Combin the water, kimchi, reserved kimchi brine, Spam, chili powder, salt, and pepper in a large pot. Place the pot over medium-high heat and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer gently for about 20 minutes. You’ll know it’s ready when the kimchi cabbage turns soft and a little translucent. Give it a taste and adjust the seasoning if needed, then it’s good to serve.
Serving Suggestions
Serve hot with a bowl of steamed rice to balance the spiciness. It goes well with simple side dishes like pickled vegetables or a fresh cucumber salad. Adding a raw egg on top while the stew is simmering can create a silky texture.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, so reheating the stew can make it even tastier. For longer storage, freeze in portioned containers and thaw in the fridge before reheating.
