My mom grew up eating HOT soup in the cold mountains of Bogota 🇨🇴, and despite her reaction she loved this Korean staple stew!
I’m not kidding she can eat soup that is like 150F 🥣
1. Premix your sauce by adding garlic, chili flake, soy sauce, tuna extract, black pepper and mix well.
2. Cut spam, potato and tofu into 1/2 in thickness and layer in the pot with mushroom, green onion, kimchi, kombu and sauce and pour broth until just covered.
3. On med high heat, cook for about 15-20 min, and taste. Add jalapeño and more green onion garnish and adjust seasoning. Add some sugar if too sour, ideally you want to eat this with plain steamed white rice!
