Kimchi Jjigae With Spam & Tofu

• 2 ounces flat fillet anchovies in olive oil
• 8 garlic cloves, chopped
• 5 scallions, cut into 1-inch pieces (white and green parts divided)
• 1 onion, sliced
• 5 slices bacon, cut into 1-inch pieces
• 500 grams kimchi
• 2 tablespoons gochugaru (Korean red pepper powder)
• 2 teaspoons white wine vinegar
• 4 cups starchy water (see Step 4 in the Directions below)
• 4 teaspoons Korean soup soy sauce
• 1 teaspoon granulated sugar
• 7 ounces Spam
• 7 ounces extra-firm tofu, sliced
• White rice, for serving

1. Add the olive oil from the canned anchovies to a medium, heavy-bottomed pot. Chop the anchovies and set them aside for later.
2. Over medium heat, add the chopped garlic and the white parts from the scallions. Saute until fragrant, about 1 to 2 minutes. Add chopped anchovies and onions to the pot and cook for another 2 to 3 minutes.
3. Add bacon and cook for another 3 minutes until the bacon fat renders out. Add kimchi, gochugaru, and white wine vinegar and cook for another 5 minutes until the kimchi starts to look translucent. Stir every minute or so.
4. Add the starchy water and bring to a boil. (You can use plain water, but I highly recommend using the starchy water that you get after washing rice.) Add sliced spam and let it simmer for 20 minutes.
5. Season with Korean soup soy sauce and sugar. If you don't have a Korean soup soy sauce, add salt, and adjust the seasoning to your preference. Don't use a regular soy sauce.
6. Add tofu and simmer for 5 to 8 more minutes. Garnish with the remaining green parts from the scallions. Serve with rice.

fillet anchovies, garlic, scallions, onion, bacon, gochugaru, white wine vinegar, starchy water, korean soup soy sauce, sugar, extrafirm, white rice

Taken from food52.com/recipes/81412-kimchi-jjigae-with-spam-tofu (may not work)