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
Why This Recipe Is So Enjoyable
This stew is packed with bold flavors and a comforting warmth that soothes the soul. The spicy kick from the kimchi combined with tender ingredients makes it a perfect dish for chilly days or when you want something hearty and satisfying.
Better Cooking Tips
- Use well-fermented kimchi for a richer, tangier flavor.
- Adjust the spice level by adding more or less gochugaru (Korean red pepper flakes).
- Let the stew simmer gently to allow the flavors to meld and deepen.
- Adjust the spice level by adding more or less gochugaru (Korean red pepper flakes).
- Let the stew simmer gently to allow the flavors to meld and deepen.
Directions
Combin the water, kimchi, reserved kimchi brine, Spam, chili powder, salt, and pepper in a large pot. Put 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 translucent. Give it a taste and adjust the seasoning if you need to, then it’s good to go!
Serving Tips
Serve hot with steamed white rice to balance the spicy broth. You can also add a side of pickled vegetables or a simple green salad to refresh the palate. A cold glass of barley tea or water pairs well to cool down the heat.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the texture and flavor. The stew may taste even better the next day as the flavors continue to develop.
