Among the problems to have, this was a good one: What to do with that tub of leftover ssamjang in the fridge?
After whipping up a batch of the sweet, spicy and garlicky Korean dipping sauce for a recent night of kalbi, the leftovers remained front and center in my fridge, nudging me to do something — anything.
Sure, marinating a few pounds of short ribs for another round of kalbi was tempting — perhaps when I have more time.
If you’re still staring at a fridge full of Christmas ham, roast beef or turkey, here’s something you can do with all those leftovers — make debal.
The dish, a traditional spicy stew that Eurasians in Singapore make on Boxing Day, is a kitchen-sink concoction made with the myriad leftover meats of Christmas feasts. It’s a classic dish in Eurasian cuisine, which developed in the 19th Century when European traders began migrating to Singapore and marrying into local families. Debal combines cooked hams and roast beef with spicy Southeast Asian chilis and ginger.
I spent a few hours last week learning how to make debal (pronounced “dee-bahl” and also known as curry devil or devil’s curry) from chef Damian D’Silva of Big D’s Grill for a piece for The Atlantic.
The process is fairly laborious — you’ll need to be stirring constantly for at least two hours. But the end result is out of this world.