If you’ve never thought of putting spam and tofu together in a spicy Korean stew, this recipe will change your mind. It’s quick, satisfying, and perfect for when you want something hearty but don’t want to spend hours in the kitchen. The spam gives a savory, umami punch, the tofu soaks up all that delicious broth, and the sauce brings just the right amount of heat.
Serve it bubbling hot with a bowl of rice, and you’ve got yourself the ultimate comfort meal.
Tips & Notes
- Stock swap – If you don’t have anchovy broth, chicken or vegetable broth works too.
- Tofu texture – Silken tofu will give you a softer bite, while firm tofu holds shape better.
- Egg style – You can also poach the eggs directly in the broth or serve with a raw egg cracked over the hot stew for a richer flavor.
Spicy Korean Spam and Tofu Stew
Ingredients
For the sauce
Instructions
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Prepare the base
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Arrange the main ingredients
Slice the tofu and spam into even, flat squares. Arrange them in a circular pattern over the onions, alternating between tofu and spam for a pretty presentation.
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Make the sauce
In a small bowl, mix gochugaru, minced garlic, soy sauce, sesame oil, rice wine, and fish sauce. This will be your flavor powerhouse.
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Assemble the stew
Pour the sauce into the center of the arranged tofu and spam. Add anchovy broth (or water + stock cube) around the edges so the flavors spread evenly.
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Cook and season
Bring the pot to a boil. Once boiling, ladle some of the broth over the tofu and spam so they soak up all the seasoning.
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Add eggs
Crack in the eggs, cover with a lid, and let them cook for 2–3 minutes, depending on how runny you like the yolks.
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Garnish and serve
Top with sliced green onion and, if you like more heat, a chopped chili pepper. Serve immediately with freshly steamed rice.
