Spam Sundubu Jjigae: A Simple Yet Flavorful Korean Stew You Must Try

Table of Contents

- Introduction to “Spam Sundubu Jjigae”

- Recipe - Ryu Soo-young’s “Spam Sundubu Jjigae” (스팸순두부찌개, Soft Tofu Stew with Spam)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

- Taste and Nutritional Components of “Spam Sundubu Jjigae”

- The Origins of “Spam Sundubu Jjigae”

- Final Thought

[Appendix] Translated Video Script

 

Sundubu Jjigae [Photo Credit] Flickr, Andrew Wertheimer

Introduction to “Spam Sundubu Jjigae”

Sundubu jjigae is a classic Korean stew that harmonizes the silky texture of uncurdled tofu with a spicy, flavorful broth. Adding spam gives this dish an extra layer of umami richness, making it even more irresistible. Popularized by actor Ryu Soo-young on the Korean TV show Fun-Staurant, this unique variation has captured many hearts and taste buds. With simple ingredients yet deep flavors, it’s an excellent dish for beginners exploring Korean cuisine.

 

Recipe - Ryu Soo-young’s “Spam Sundubu Jjigae” (스팸순두부찌개, Soft Tofu Stew with Spam)

📺 Video - Ryu Soo-young’s “Spam Sundubu Jjigae,” New Release, Pyeon Restaurant

[Source] YouTube, KBS Entertain

 

🛒 Main Ingredients

- Spam: 1 can (200g)

- Sundubu (soft tofu): 1 pack

- Green onion: 1 stalk

- Cheongyang chili peppers: 2

- Zucchini: 1/3 piece

- Onion: 1/2 piece

- Eggs: 2

- Minced garlic: 1 tbsp

- Water: 300ml

- Cooking oil: 3 rounds (drizzles)

 

⚖️ Seasoning

- Gochugaru (Korean red pepper flakes): 3 tbsp

- Soy sauce: 3 tbsp

- Oyster sauce: 2 tbsp

- Sugar: 1/2 tbsp

- Ground black pepper: 20 twists

 

📖 Step-by-Step Cooking Instructions

Preparing the Ingredients

- Finely chop the green onion.

- Finely slice the Cheongyang chili peppers.

- Dice the zucchini into bite-sized pieces that fit on a spoon.

- Dice the onion as well.

- Rinse the Spam under running water. Slice half of it thinly, and mash the other half using the back of a knife.

 

Cooking Instructions

① Preheat a pot over medium heat, drizzle three rounds of cooking oil, and add the mashed Spam. Sauté until it turns a deep golden brown.

② Add 1 tbsp of minced garlic, chopped green onion, Cheongyang chili peppers, and 1/2 tbsp of sugar. Stir-fry together.

③ Turn off the heat, then add 3 tbsp of gochugaru. Stir-fry for 1-2 minutes to create chili oil without burning the flakes.

④ Turn the heat back on and push the ingredients to one side of the pot. In the space, pour 3 tbsp of soy sauce and let it simmer briefly over medium heat before mixing it in.

⑤ Add 2 tbsp of oyster sauce and stir-fry lightly to eliminate unwanted odors. Be careful not to burn the seasonings.

⑥ Pour 300ml of water, then add the diced onion and zucchini. Cover with a lid and let it simmer for about 5 minutes.

⑦ Once the stew comes to a boil, add the sundubu. Use a spoon to cut it into four large chunks, careful not to break it apart too much.

⑧ Add the sliced Spam and grind 20 twists of black pepper into the stew. Taste and adjust seasoning as needed.

⑨ Crack in two eggs and sprinkle some chopped green onions on top. Let it simmer briefly before serving.

 

🍽️ Enjoying the Dish

This Spam Sundubu Jjigae, inspired by Ryu Soo-young’s recipe, is a simple yet delicious one-pot meal. It pairs well with rice or makes a great accompaniment to drinks.

 

📌 Cooking Tips

- Be careful not to burn the gochugaru when making chili oil.

- When adding soy sauce, do not mix it with other ingredients immediately—let it simmer separately in a space in the pot before stirring it in for a richer flavor.

 

🐾 You can purchase all the ingredients and seasonings at a Korean market.

 

- If you need to, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 TheUltimate Guide to Korean Seasonings and Sauces for Home Cooks

 

Taste and Nutritional Components of “Spam Sundubu Jjigae”

This dish offers a well-balanced combination of ingredients:

- Spam: Provides a rich source of protein and fat, enhancing the stew’s umami depth.

- Sundubu (Uncurdled Tofu): Soft and silky, packed with protein and calcium.

- Vegetables: Green onions, Cheongyang peppers, zucchini, and onions contribute vitamins and dietary fiber for a nutritious boost.

- Egg: Adds extra protein and a creamy texture when mixed into the broth.

- Seasonings: Gochugaru (Korean red pepper flakes), soy sauce, oyster sauce, sugar, and black pepper enhance the flavors, with gochugaru providing both spiciness and antioxidant benefits.

 

The Origins of Sundubu Jjigae

- Temple Cuisine Influence: Sundubu jjigae is believed to have originated in Korean Buddhist temples, where tofu was a vital protein source in the monks' vegetarian diet.

- Traditional Popularization: Over time, this dish became widely embraced by the general public due to its affordability and nutritional value.

- Modern Expansion: In the 1990s, Korean immigrants in the United States opened restaurant chains specializing in sundubu jjigae, significantly boosting its global popularity.

- Historical Records: Documents from the late Goryeo Dynasty (918–1392) mention tofu-based recipes, though the exact nature of these dishes remains unclear. Early Joseon Dynasty (1392–1897) records reference similar dishes with little detail.

- Versatility and Adaptability: Sundubu jjigae has evolved into a highly flexible dish that can be made with seafood, pork, or simply vegetables. Its adaptability has made it a staple in Korean home cooking.

 

Having developed over centuries, sundubu jjigae has established itself as a quintessential Korean dish. Simple yet deeply nourishing, it has become even more popular in modern times, standing as one of the most recognizable symbols of Korean cuisine today.

 

Final Thoughts

Spam sundubu jjigae is a modern reinterpretation of a classic Korean dish, blending traditional flavors' nostalgia with Spam's savory richness. With its simple ingredients and easy cooking method, this dish is perfect for those new to Korean cuisine. Serve it piping hot with a bowl of steamed rice, and immerse yourself in the comforting flavors of Korea.

 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript Video

🕛 0:33

순두부 찌개 좋아하세요.

Do you like soft tofu stew?

안주도 되고, 밥도 되고 (밥과 함께 먹어도 되고), 해장도 되고, 유일한 찌개인 거 같아서

It works as a side dish, goes well with rice, and is great for a hangover cure—an all-purpose stew.

순두부 찌개가 달달한 것에 익숙해요 아니면 칼칼한 것에 익숙해요?

Are you more used to sweet-tasting or spicy soft tofu stew?

집에서 (순두부 찌개를) 끓이려면 어렵거든요.

It’s pretty tricky to make at home.

학생들이 만들 수 있게 (학생들이 쉽게 요리할 수 있게)

So, I want to make it easy enough for students to cook.

여러분들이 가장 쉽게 접근하고, 안정감 있는 뭔가가 필요하잖아요.

You need something simple, approachable, and reliable.

그 안정감 있는 친구, 여기에 비장의 킥이 하나 있죠. 별건 아니고

And that reliable ingredient? There's a secret trick—but it’s nothing fancy.

우리의 친구, 스팸 (광고가 아니기 때문에 스햄이라고 쓰고 말하고 있음)

Our friend, Spam! (He calls it 'S-ham' to avoid sounding like an ad.)

학생들이 만들려면, 생고기보다는 저렴하기도 하고, 저게 들어가는 게 현실적이에요.

For students, Spam is cheaper and more practical than fresh meat.

맛이 있겠어, 없겠어? 맛있겠지? 없을 수 없죠.

Do you think this will taste good? Of course, it will be delicious—it can't be!

뭐 너무 기대하지 마요.

But don’t get your hopes up too much.

기대하면 맛없어.

If you expect too much, it won’t taste as good.

누굴 초대했어, 친구를 초대했어

So you invited someone over, maybe a friend.

심지어 남자인간이야 (심지어 남자친구를 집에 초대했다고 가정하는 중)

And let’s say it’s even a guy (implying a boyfriend).

너무 기대하게 하면 안 돼.

You can’t let them expect too much.

미숙한 척 (해야 해)

You should pretend to be a bit inexperienced.

연애교실인지 모르겠어요.

I don’t know if this is a dating class.

학생1: 선생님은 연예고수신가요?

Student 1: Are you a dating expert, teacher?

연예 고수니까 박하선(유명한 배우)씨와 결혼했겠죠.

I must be—otherwise, how could I have married Park Ha-sun (a famous actress)?

연예 고수니까 박하선(유명한 배우)씨와 결혼했겠죠.

I must be—otherwise, how could I have married Park Ha-sun (a famous actress)?

들어가는 재료 알려 줄게요.

Let me tell you the ingredients.

순두부 찌개니까 뭐야? (순두부.)

Since it’s soft tofu stew, what’s the main ingredient? (Soft tofu.)

그 다음 뭐가 필요할까요? 제목이 …

What else do we need? Let’s think…

캔햄, 이따 보여드리겠지만 반은 육수처럼 되고 반은 건더기가 됩니다.

Spam—half of it will act like a broth, and the other half will be chunks in the stew.

일반적인 파 하나(한 대), 마늘 한 줌 정도, 청양고추 두 개,

One green onion, a handful of garlic, and two Cheongyang chili peppers.

애호박, 애호박 쌀 때는 한 두 개씩 사요.

Zucchini—when buying, get two.

그리고 제가 알려준 레시피 중에,
And among the recipes I’ve taught you,

그리고 제가 알려준 레시피 중에,
And among the recipes I’ve taught you,

그냥 썰어서 프라이팬에 부친 다음에, 기름이 뜨거울 때, 간장 한 숟가락, 이렇게 해서 (뿌려서) 먹으면 (맛있어요.)

Slice it, pan-fry it, and when the oil is hot, drizzle a spoonful of soy sauce over it—so good.

봤어요? 그 거 해먹어 봐요. 생각보다 괜찮아요.

Try it. It’s better than you’d expect.

들어가는 재료는 이런 거예요.

These are the ingredients.

자 해 볼까요.

Alright, let’s start.

요리의 기본은 뭐야? 재료 정리하는 게 다예요.

The foundation of cooking? Preparing ingredients—that’s it.

칼질은 너무 잘 할 필요 없어요. 그냥 손을 안 다치는 게 1번이에요. 늘.

You don’t need perfect knife skills—just don’t cut yourself. That’s rule number one. Always.

그리고 처음 쓸 재료부터, 고추, 고추도 그냥 이렇게 (송송 썰면 됩니다,)

Start with the first ingredient—chili. Just chop it up like this.

마음은 더 넣어도 되는데, 이 정도면 충분해요.

You can add more if you want, but this amount is enough.

그리고, 얘(애호박)는 한 1/3개 쯤이면 충분한 거 같아요. 한 이만큼.
And for the zucchini, about one-third of it should be enough—about this much.

이렇게 십자로 (썰면 됩니다.)
Slice it into cross-sections like this.

되게 열심히 하시더라고요. 학생분들이, 그래서 강의도 더 열심히 하게 됐어요.
The students are putting in effort, so I teach even more passionately.

너무 열심히 들어주니까 …
Because they’re listening so attentively…

숟가락에 들어가게, 찌개니까 숟가락 안에 들어가게 (재료를 숟가락에 올릴 수 있을 만한 크기로 자르라는 설명입니다.)
Cut the ingredients to a size that fits on a spoon—since it's a stew, you should be able to scoop them up quickly.

자 이것(양파)도, 반 정도만
Now, for the onion, use only about half.

너무 잘면 매력이 없어요. (크기를 너무 작게 썰면 안된다는 얘기)
If you cut it too small, it loses its charm.

자 이제 요리 준비는 다 끝난 거예요. 놀랍게도
And the prep work is completely done. Surprisingly!

햄만 따면 되죠. 햄만 따면 되죠.

Now, we need to open the Spam. That’s it.

제 방송 보신 분 많으시겠지만, 이걸 한번 씻으면 좋아요.

If you've watched my show before, you know it’s good to rinse it once.

이렇게 한번 씻으면 잡내가 확실히 많이 없어져요.

Rinsing it gets rid of that strong canned smell.

그리고 이걸(스팸) 반만 쓸 건대

We’re only using half of it.

이렇게 하면 돼요. (스팸을 썰어서 칼로 눌러서 잘게 부수면 돼요.)

Just slice it and press it down with the knife to break it up.

쉽지? 쉬워요.

Easy, right? Super easy.

채 썰어가지고 옆으로 밀면 잘 밀려요. (칼로 밀면서 스팸을 으깬다.)

Shred it and push it to the side—it crumbles easily.

우리가 육수를 낼 때, 무조건 덩어리처럼 넣는 거로 알고 있죠?

Most people think broth ingredients need to be in big chunks.

절대 그렇지 않아요. (재료를) 잘게 쪼갤수록 육수는 (육수의 맛이) 빨리 나와요.

But that’s not true. The smaller you chop the ingredients, the quicker they infuse the broth.

그러면 얘를 (스팸을) 잘 으깨 주는 게 중요해요.

So it’s important to mash the Spam well.

저러면 햄인줄 몰라. 사람들이 그냥 고기인줄 알아요. 누구도 얘기 안하면 몰라요.

People won’t even know it’s Spam. They’ll think it’s minced meat.

여기다 얘를 볶을 거예요. (냄비에다 스팸을 볶을 겁니다.)

Now, we’re going to sauté this in the pot.

중불로 예열하면 돼요.

Preheat the pot over medium heat.

(식용유를) 세 바퀴 정도 넣는 거예요.

Add about three rounds of cooking oil.

그러면 어느 정도냐면, 요 라면 냄비에 거의 기름이 한 겹 얇게 깔릴 정도가 될 거예요.
So how much oil should you add? Just enough to form a thin layer on the bottom of this ramen pot.

이렇게 보고 갈래요 눈으로. (학생들에게 기름을 냄비에 두른 모습을 보여준다.)
Let’s take a look—watch carefully. (I'm Showing the students how the oil coats the pot.)

요정도 깔리면 돼요. 요걸 봐봐요. 예열이 지금 거의 됐어요.
This amount is just right. Look at this—the pot is almost fully preheated.

안에 이렇게 물길이 생기죠. 핏줄처럼
See these streaks forming inside? They look like veins.

요게 이제 예열이 되는 과정이예요.
This is the process of preheating.

그래서 나중에 이렇게 하면은 물길이 나요.
So later, when you tilt the pot, you’ll see these streaks forming.

이제 물길이 생기죠. 저렇게 생기면 예열이 거의 끝난 상태인거예요.
Once you see these lines appearing, the pot is almost fully preheated.

(기름이) 갈라지면서 내려오면 다 여기다 이제 이걸(으깬 스팸) 넣습니다.

Once the oil starts to separate, add the mashed Spam.

이렇게 하다 보면 이렇게 갈색이 되고 (스팸을 볶다 보면 스팸이 갈색으로 변하고)

As you sauté, it will turn golden brown.

갈색을 조금 지나 진한 갈색이 된다 싶을 때까지 볶아주는 게 중요해요.

Keep cooking until it’s a deep brown—that’s the key.

이렇게 하고 있다가 여기다 뭘 넣어야 될까?

Now, what should we add next?

마늘 한 숟가락, 그리고 고추 그리고 설탕을 반 숟갈만 해. (넣어)

A spoonful of minced garlic, chili, and just half a spoonful of sugar.

볶아,

Sauté it.

여기다 이제 할 게 뭐예요?

What’s next?

고추기름 내기 어렵다고 생각하지만, 되게 쉬워요.

People think making chili oil is difficult, but it’s easy.

한 가지만 유념하면 돼요. 고추(가루)를 절대로 태우지 않는다.

Just remember one thing—never burn the chili powder.

그거만 생각하면 돼요.

That’s the only rule.

고춧가루를 넣는 순간 불을 끄거나 펜을 (불에서) 내리면 돼요.

When you add chili powder, turn off the heat or take the pan off the stove.

절대로 타진 않아요. 고춧가루!

That way, the chili powder won’t burn.

몇 숟가락? 하나, 둘, 셋

How much? One, two, three spoons.

고춧가루를 넣는 순간 불 꺼버려.

The moment you add it, turn off the heat.

여러분들은 끄는 게 아니잖아

(To the students) But you guys don’t turn it off, do you?

불 끄고 섞어 주세요.

Turn off the heat and mix.

불 끄고 볶아도 충분히 잘 볶여요. 이미 굉장히 온도는 높거든요.

Even with the heat off, it will still cook well because the temperature is high.

고추기름들이 이렇게 나왔어요.

Now we’ve got our chili oil.

열심히 들어주니까 뭘 자꾸 보여주고 싶은거야.

Since they are listening so well, I want to show them more.

자 다시 불을 켤게요. 불을 켰지요?

Now, let’s turn the heat back on. Okay, it’s on.

간장을 넣을 거예요. 가득 3개.

We’re adding soy sauce—three heaping spoonfuls.

그럼 얘가 (간장이) 한번 자글자글 끓는다고

Let it sizzle and boil for a moment.

간장을 한번 불을 끓여서 같이 볶으면 훨씬 감칠맛이나 여러가지 맛이 세련되져요.

Boiling the soy sauce enhances the umami and refines the flavors.

어떻게 가생이에다 태우면서 (가장자리를 태우면서)

Let it slightly caramelize on the edges.

한번 와르르르 끓은 정도면 충분해요.

Once it bubbles up vigorously, that’s enough.

여기다 또 뭘 넣을까? 굴소스 2개 (2스푼)

Now, what else? Two spoonfuls of oyster sauce.

(찌개에는) 잘 안 넣기는 해요.

Oyster sauce isn’t usually added to this stew.

저게(굴소스가) 맛의 중심이 될 거예요.

But in this case, it will be the key flavor enhancer.

섞어, 섞어, 섞어 (발음을 이상하게 하면서 쇼맨십을 보임)

Mix, mix, mix! (He says it playfully to entertain.)

스팸 으깨 가지고, 스팸 넣고 볶다가, 불 끄고, 고춧가루 3숟갈 넣고, 고추기름 해서, 다시 불 키고, 간장 넣고, 와르르르 한 다음에 굴소스 2개 넣고 끝.

(Summary) Mash the Spam, sauté it, turn off the heat, add three spoonfuls of chili powder, make chili oil, turn the heat back on, add soy sauce, let it bubble up, add two spoonfuls of oyster sauce, and done.

(으깬 스팸, 파, 고추, 다진 마늘 볶기 → 설탕 넣고 볶기 → 불 끄고 고춧가루 섞기 → 간장 넣고 와르르 한 번 끓여주기 → 굴 소스 추가해서 볶기)

(Detailed steps: Sauté mashed Spam, green onion, chili, and minced garlic → Add sugar → Turn off heat and mix in chili powder → Add soy sauce and let it boil → Add oyster sauce and mix.)

간단하죠. 당장 시작하세요.

Simple, right? Get started now.

이제 물을 넣을 차례네요.

Now, it’s time to add water.

물을 얼만큼 넣을 것이냐?

How much water should we add?

종이컵 두 개 300, 300(ml)!

Two paper cups, 300ml!

300 넘어가지 마세요.

Don’t go over 300ml.

너무 작지? (물 양이 너무 적지?)

Seems like too little, right?

하지만 여러분의 찌개가 맛없는 이유!

But here’s why your stew doesn’t taste good!

여러분의 찌개가 맛없는 이유!

The reason is—

물이 많아서.

You add too much water!

물을 많이 넣으면 안 돼.

Never add too much water.

국물을 만들 때 내가 지금 국을 만든다 생각하면 다 망해요.

You'll ruin the dish if you think you’re making a soup.

호박은 이만한 물통이라고 생각하면 돼요.

Think of zucchini as a water container.

호박을 이만큼 넣었다 물을 이만큼 넣는 거예요.

If you add this much zucchini, then only add this much water.

간은 이만큼 싱거워지겠죠.

Otherwise, the seasoning will become too diluted.

순두부 찌개는 볶음, 국물이 자작한 볶음 만든다고 생각을 해야 돼요.

Think of soft tofu stew as a stir-fry with just enough broth to coat the ingredients.

그래야 순두부 찌개가 돼요.

That’s how you make proper soft tofu stew.

양파 얘 넣으면 돼. 그냥 넣어.

Now, just add the onion.

호박 넣고, 양파 넣고, 요리 다 끝났어.

Add zucchini and onion, and that’s it.

이거만 넣으면 돼. 끝.

Just these, and we’re done.

요리 다 끝났어. 끝.

Cooking is finished. Done.

이렇게 해서 5분 정도 끓이면 돼요.

Let it simmer for about five minutes.

호박이 무를 정도가 되고, 양파가 투명해지면 돼요.

When the zucchini softens and the onion turns translucent, it’s ready.

냄새 기가 막히죠. (냄새가 좋죠)

Smells amazing.

냄새가 약간 미친 거 같아.

The aroma is kind of insane.

그럼 얼마나 익었나 볼까요?

Let’s check if it’s cooked through.

그럼 이제 두부를 넣어야죠.

Now, it’s time to add the tofu.

이렇게 잘라서 밀면 돼요.

Slice it and push it in.

두부는 4등분 정도 하면 먹기 편해요.

Cut the soft tofu into four parts—eating that way is more manageable.

으깨면 안돼. 절대 으깨면 안돼요.

Never mash the tofu. Not.

(그리고 자른 스팸을 넣는다.)

Now, add the sliced Spam.

후추를 좀 넣어야 돼요

We need to add some black pepper.

후추를 얼마나?

How much pepper?

20바퀴.

Twenty twists.

너무 많은 거 같죠.

Sounds like a lot, right?

내가 보여줄께. 진짜 별로 안나와.

Let me show you—it’s actually not much at all.

20바퀴가 하나 둘 셋 넷 다섯 ….. 스물.

One, two, three, four, five… twenty twists.

에헤이 참 나. 한 티스푼도 안돼.

See? It’s not even a teaspoon.

(후추가) 얼마 안돼요.

That’s barely anything.

이만큼은 넣어야 돼요.

You need at least this much.

20바퀴는 넣어야 돼. 그래야 한 스푼도 안되게 들어가는 거예요.

Twenty twists won’t even give you a full teaspoon.

고추기름과 후추가 되게 잘 붙어요.

Black pepper works really well with chili oil.

그래서 확 얼큰해져요.

That’s what gives it that deep, spicy kick.

자 마지막으로 간을 볼게요.

Now, let’s do a final taste test.

(음식을) 상에 올리기 전에 반드시 간을 봐야 돼요.

Before serving, you always have to check the seasoning.

으음. 맛은 다 됐어요.

Mmm. The flavor is perfect now.

간간해요 심지어 좀 짠 거 같긴 한데 계란을 넣으면 딱 맞아요.

It’s slightly salty, but if we add an egg, it’ll balance out perfectly.

계란까지 들어가면 완벽해져요.

With the egg, it’ll be flawless.

🕛 12:11