A spicy Korean potato and spam soup, prepared with a flavorful sauce including gochujang and a rich chicken stock steeped with anchovy and kelp. Enjoy with white rice.
Prep the vegetables by cutting the potatoes into large matchbox sticks, slicing the onions, chopping the spicy peppers, and chopping the green onion. Smash your spam. Make your sauce by combining minced garlic, soy sauce, gochujang, sugar, tuna extract, and sesame oil well. Use reserved chicken stock and steep with dried anchovy and kelp for about 3 minutes. In a medium sized pot over medium heat, squirt some oil down, lay the potatoes down first, then top with kimchi (if using), onions, scallions, and spam. Add in all the sauce ingredients into the pot. Just cover with the steeped stock. Bring to a boil and simmer for 8 minutes or longer; the longer it cooks, the more all the ingredient flavors will come together. Enjoy with a bowl of white rice, spooning broth and toppings onto the rice for a big bite.
