Baek Jong-won's Ham Kimchi Stew

Put half of the canned ham in a plastic bag and mash it with your palm. Slice the other half into 0.5 cm thick pieces.

Cut the onion into 0.3 cm thick strips, slice the green onion into 0.5 cm pieces, and cut the tofu into 1 cm thick slices.

Add the mashed ham to a pot and stir-fry over low heat until the fat comes out and the ham turns golden.

Add onion and kimchi, increase to medium heat, and stir-fry together with the ham until the kimchi is well cooked.

Pour in water, add the sliced ham, minced garlic, soup soy sauce, coarse chili powder, fine chili powder, and salted shrimp. Boil on high heat.

Once the stew is vigorously boiling, reduce to medium heat and let simmer for about 3 minutes.

Arrange tofu slices on top, sprinkle with green onion and coarse chili powder, and let it boil.

If you want a more sour flavor, add vinegar. If the taste is musty, add a bit of sugar.