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Categories:
fillet anchovies garlic scallions onion bacon gochugaru white wine vinegar starchy water Korean soup soy sauce sugar extra firm white rice
Viewed: 17 - Published at: 9 years agoIngredients
- 2 ounces flat fillet anchovies in olive oil
- 8 garlic cloves, chopped
- 5 scallions, cut into 1-inch pieces (white and green parts divided)
- 1 onion, sliced
- 5 slices bacon, cut into 1-inch pieces
- 500 grams kimchi
- 2 tablespoons gochugaru (Korean red pepper powder)
- 2 teaspoons white wine vinegar
- 4 cups starchy water (see Step 4 in the Directions below)
- 4 teaspoons Korean soup soy sauce
- 1 teaspoon granulated sugar
- 7 ounces Spam
- 7 ounces extra-firm tofu, sliced
- White rice, for serving
Method
- Add the olive oil from the canned anchovies to a medium, heavy-bottomed pot. Chop the anchovies and set them aside for later.
- Over medium heat, add the chopped garlic and the white parts from the scallions. Saute until fragrant, about 1 to 2 minutes. Add chopped anchovies and onions to the pot and cook for another 2 to 3 minutes.
- Add bacon and cook for another 3 minutes until the bacon fat renders out. Add kimchi, gochugaru, and white wine vinegar and cook for another 5 minutes until the kimchi starts to look translucent. Stir every minute or so.
- Add the starchy water and bring to a boil. (You can use plain water, but I highly recommend using the starchy water that you get after washing rice.) Add sliced spam and let it simmer for 20 minutes.
- Season with Korean soup soy sauce and sugar. If you don't have a Korean soup soy sauce, add salt, and adjust the seasoning to your preference. Don't use a regular soy sauce.
- Add tofu and simmer for 5 to 8 more minutes. Garnish with the remaining green parts from the scallions. Serve with rice.
