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.
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.
In a small bowl, mix gochugaru, minced garlic, soy sauce, sesame oil, rice wine, and fish sauce. This will be your flavor powerhouse.
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.
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.
Crack in the eggs, cover with a lid, and let them cook for 2–3 minutes, depending on how runny you like the yolks.
Top with sliced green onion and, if you like more heat, a chopped chili pepper. Serve immediately with freshly steamed rice.