This Spam kimbap with egg and cheese is a delicious twist on the classic Korean snack, perfect for satisfying your cravings!
I’m really getting into my Korean food lately and I’ve been enjoying exploring different dishes, reading about them and cooking them. Learning about new cuisines is one of my favourite things to do. As someone that can’t eat the same thing multiple times in a week, or across a month even, adding new recipes to my repertoire is always welcome.
Kimbap (or, gimbap) is a traditional Korean dish that dates back to the early 20th century. Its origins are rooted in the Japanese-style sushi, which was introduced to Korea during the Japanese occupation. However, over time, kimbap evolved into a distinct Korean cuisine, incorporating local ingredients and flavors.
Kimbap’s popularity is due to its convenience, affordability, and versatility. It is a common snack that can be found in most Korean convenience stores, and its fillings can be tailored whatever your preferences are. While sushi is often made with raw fish and served with wasabi and soy sauce, kimbap features a range of cooked ingredients such as pickled vegetables, cooked meats, and eggs.
I love adding spam to my kimbap. Actually I love spam just in general. The negative perception of spam in Western countries can be traced back to its association with war rations and poverty. Its roots in racism can be seen in its history as a cheap and plentiful food source for marginalized communities, who were often stereotyped as eating it. Spam was introduced to Korea during the Korean War and became a popular source of protein due to its long shelf life and affordability. Over time, it became a staple ingredient in Korean cuisine and is now enjoyed in a variety of dishes, including kimbap.
Watch the video here. If you make this one, don’t forget to tag me on TikTok or Instagram, I love to see it!
Spam Egg & Cheese Kimbap
Ingredients
- 3 c rice from 1.5c raw
- 1 teaspoon sesame oil
- ½ teaspoon salt
- 1 can spam cut into 1cm batons
- 1 large carrot julienned
- Spray oil
- 3 eggs lightly whisked
- 6 sheets of gim nori
- 3 slices American cheese cut into 4 strips each
- 6 strips of yellow pickled radish
- 18 shiso perilla leaves
- Sesame oil for brushing
- Toasted sesame seeds for sprinkling
Instructions
- Season your warm cooked rice with sesame oil and salt. Mix in well, cover and set aside to cool.
- Heat a non-stick pan over medium to high heat. Add spam (do this in batches if necessary). Fry on each side until golden and crispy. Set aside.
- Using the oil in the pan from the spam, add carrots and cook for two minutes until just softened. Set aside.
- Reduce heat and spray pan lightly with oil. Pour in whisked eggs and tilt pan to cover the bottom in one even layer. Cook for 2-3 minutes until cooked through, fold in half and remove from the pan. Set aside to cool, before folding into quarters and slicing into one centimetre strips.
- Place a sheet of gim on a bamboo rolling mat. Top with half a cup of season rice and spread out evenly, leaving a two centimetre space at the top.
- Starting at the end closest to you, lay down three shiso leaves. Top with a couple of batons of spam then top with two thin slices of cheese. Next to this lay one piece of yellow pickled radish and egg. Top with a little carrot.
- Again starting at the end closest to you, use your fingers to keep the fillings in place while your thumbs roll the bamboo mat and kimbap in a tight roll. When you get to the end, brush the gim at the top before you roll over – this will help seal your roll. Repeat the rolling process until you’ve used all your ingredients.
- To serve, brush each roll lightly with sesame oil and sprinkle with toasted sesame seeds. Slice into rounds (approximately 1.5 centimetres thick).
Explore delicious Korean food with me! Check out my Gochujang Rose Pasta or my Tuna Mayo Rice Balls.
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