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
What Makes This Recipe So Good
Warm, comforting, and full of bold, tangy flavors. It combines spicy kimchi with savory broth, making it perfect for cold days or when you want something hearty. The balance of spicy, sour, and umami tastes makes every spoonful satisfying.
Tips For Better Flavor
- Use well-fermented kimchi for a richer, deeper flavor.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes).
- Let the stew simmer gently to allow all the ingredients to blend well and develop a full-bodied taste.
- Adjust the spice level by adding more or less gochugaru (Korean chili flakes).
- Let the stew simmer gently to allow all the ingredients to blend well and develop a full-bodied taste.
Directions
Combin the water, kimchi, reserved kimchi brine, Spam, chili powder, salt, and pepper in a large pot. Place 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 a little translucent. Give it a taste and adjust the seasoning if needed, then it’s good to serve.
Serving Suggestions
Serve hot with a bowl of steamed rice to balance the spiciness. It goes well with simple side dishes like pickled vegetables or a fresh cucumber salad. Adding a raw egg on top while the stew is simmering can create a silky texture.
Refrigeration Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, so reheating the stew can make it even tastier. For longer storage, freeze in portioned containers and thaw in the fridge before reheating.
Frequently Asked Questions
Can I use fresh cabbage instead of kimchi?
Fresh cabbage won’t provide the same tangy flavor as kimchi, but you can use it if you add some fermented ingredients like kimchi brine or a bit of vinegar.
What can I substitute for Spam in this recipe?
You can use other cooked meats like ham, sausage, or tofu for a vegetarian option.
How spicy is this dish?
The chili powder adds moderate heat, but you can adjust the amount to make it milder or spicier.
Can I make this soup ahead of time?
Yes, it tastes even better the next day after the flavors have melded. Reheat gently before serving.
Do I need to add extra salt if my kimchi is very salty?
Taste first before adding salt, as the kimchi brine and Spam often provide enough saltiness.
Can I use kimchi without the brine?
The brine adds depth and seasoning, so it’s best to include it for authentic flavor.
How long can I store leftovers?
Store in the refrigerator for up to 3 days and reheat thoroughly before eating.
What can I serve with this soup?
It goes well with steamed rice and side dishes like pickled vegetables or Korean pancakes.
