spam

Whatever the provenance of the can of Spam I found hanging out in my pantry, I knew its destination: Add to it an egg, an onion, and a few other aromatics, and I had everything on hand to make myself a big ol' plate of the ultimate Korean-American late-night drunk food: kimchi and Spam fried rice. This is the kind of stuff you eat while swaying gently over the kitchen counter in your underwear.

Kimchi and Spam Fried Rice Recipe

rice

kimchi

(30 milliliters) vegetable or canola oil, divided

(12-ounce;

onion,

scallions,

garlic, minced (about 2 teaspoons; 10 milliliters)

hot red or green chili (such

black pepper

(10 milliliters) Asian fish sauce

(5 milliliters) toasted sesame oil

cilantro leaves

Kosher salt

Fried eggs,

sauce,

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Place kimchi in a fine-mesh strainer set over a large bowl and squeeze out excess liquid. Reserve liquid and finely chop kimchi.

Heat 1/2 tablespoon oil in a wok over medium-high heat until shimmering. Add Spam and cook, tossing and stirring frequently, until well browned and starting to crisp. Add chopped kimchi and onion and cook, stirring and tossing regularly, until vegetables are softened, about 4 minutes. Transfer to a bowl and set aside.

Add another 1/2 tablespoon oil to wok. Increase heat to high and heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a slightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return all rice to wok and press it up the sides, leaving a space in the middle. Add another 1/2 tablespoon oil to the space. Add scallions (reserving some for garnish), garlic, and chili and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add onion, kimchi, and Spam mixture and toss to combine. Pour in reserved kimchi juice and season generously with black pepper. Add fish sauce, sesame oil, and cilantro (reserving some cilantro for garnish). Toss everything to combine. Season to taste with salt if necessary. When ready to serve, allow rice to sit in wok without tossing for 45 seconds to create a crisp crust underneath. Turn rice out onto a serving platter, trying to get as much of the crispy rice facing up as possible. Top with fried eggs, sprinkle with reserved scallions and cilantro, and serve immediately with hot sauce.

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military.

Kimchi Fried Rice

unsalted butter

onion, medium dice

kimchi (6 ounces)

kimchi juice,

small-dice Spam, ham

cooked, cooled rice (preferably short-grain)

soy sauce,

sesame oil,

vegetable oil

eggs

Salt

nori

Sesame seeds

In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.

Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.

Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

A Korean stew made with kimchi and processed meat such as spam, bacon and hot dogs

Budae Jjigae (Army Stew)

baechu (napa cabbage) kimchi

hot dogs (or sausages)

bacon (or about 3 ounces fatty pork),

tofu, sliced (about 1/2-inch thick)

mushroom caps, sliced

red bell pepper, sliced - optional

anchovy broth (or beef

gochugaru (Korean red chili pepper

gochujang (Korean red chili pepper paste)

soup soy sauce (or salt to taste)

garlic

broth

noodles

Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.

Add the broth, and stir in the seasoning.

Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

You don't need to fly to Hawaii to try this tasty authentic Hawaiian Spam Musubi. With this easy recipe you can make it yourself at home!

Spam Musubi

Spam

oyster sauce

soy sauce

sugar

Nori (roasted seaweed used

sushi rice

Marinate

Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.

Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great!&nbsp;

Assemble 1

Place a strip of nori on a cutting board or clean surface (shiny side down). Place your Musubi mold across the middle of the nori. Add Sushi Rice to the mold, pressing down firmly and evenly, so there is about 1-1 1/2 inches of rice. (dip the mold and your fingers in water as you go to prevent sticking)  

Assemble 2

Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked spam to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.

Serve

Some like it dipped in soy sauce, some like it with ketchup, and some like it as is.

https://www.youtube.com/watch?v=RoRWFa1gn7k

You don’t need to fly to Hawaii to try this tasty authentic Hawaiian Spam Musubi. With this easy recipe you can make it yourself at home!
Recipe: https://www.favfamilyrecipes.com/musubi/

This Spam musubi with egg has salty Spam, fluffy eggs and plenty of rice to hold it together. Perfect for lunch or a big snack!

Spam Musubi with Egg

T sugar

T soy sauce

seaweed

Cook the rice, and keep warm.

Mix the sugar and soy sauce together until the sugar dissolves.

Crack the eggs into a medium bowl; add a spoonful of the teriyaki sauce and a few grinds of black pepper. Whisk until homogenous (there shouldn’t be any egg white bits visible).

Spray a non-stick pan with oil, or rub it with an oil-soaked paper towel. Place the pan over medium-low heat, and add the eggs. Cover, and let cook for 5 minutes, or until the top is set. Slide the eggs out onto a cutting board, and let cool. Cut into rectangles that can fit the size of your musubi mold.

Line a large plate with paper towels.

In the non-stick pan over medium high heat, add the Spam in one layer. Cook until crispy on both sides, about 5-7 minutes per side. Move the Spam onto the paper towel lined plate to drain off any excess oil. Return the pan to medium-low heat, and add the remaining teriyaki. Cook just until it starts to thicken, then add back the Spam and mix to coat the Spam in sauce.

Set a sheet of seaweed shiny side down on a cutting board. Place your Spam musubi mold on top, making sure the edge of the mold meets up with the edge of the seaweed.

Have a small bowl of water ready: you can dip your hands in if rice starts to stick to them. Scoop some rice (I like to make about a 1/2" thick layer) into your mold. Press the mold’s plank on top of the rice to gently smoosh the rice down a bit. You want the grains to just stick together, not make rice mush.

Place Spam on top of the rice; use as many slices (1-2) will fit in one layer in your mold. I like to drizzle some of the teriyaki from the pan (from when you caramelized the Spam) over the Spam. You could also sprinkle some furikake over, but I like to use the normal ones (so no umeboshi, aka pickled plum, or salmon here unless you’re daring). Top the Spam with egg.

Make another layer of rice on top of the Spam. Place the plank on top and smoosh down a bit. Hold on to the edge of the mold and bring it up past the rice/Spam/rice stack while the plank is still on top. Remove the plank.

Wrap the seaweed tightly around your rice and Spam stack. Use a bit of water to seal the edges of the seaweed. Let the musubi rest seam side down.

Once all the musubis have been made, cut them using a sawing motion (preferably using a chefs knife). It’s easier to cut them when the seaweed is soft (let sit 10 minutes after assembly). I like to cut into portions that have half a slice of Spam per roll.

Wrap in plastic wrap tightly and place in an airtight container. Serve on the same day if possible, or store in a cool place (not the fridge, but something like a garage in the Bay Area during the winter).

Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of classic Hawaiian dishes by Alana Kysar.

brown sugar

mirin (optional)

neutral oil, like canola or vegetable

Spam,

roasted sushi nori,

furikake

white rice

In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.

Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.

To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don’t have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.

Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you’re using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

Take your taste buds on a quick Asian excursion with this satisfying Korean comfort food favorite. It calls for cooked rice, vegetables, kimchi, egg and SPAM® Classic sizzled up crisp and golden brown. Make it the go-to on your upcoming meal itinerary.

SPAM® Classic Bibimbap Bowl

SPAM® Classic, diced

garlic,

sesame oil

vegetable oil, divided

bean sprouts

baby spinach leaves,

carrot, julienned

eggs, fried

gochujang, divided

sesame seeds

In small bowl, combine garlic, sesame oil and soy sauce.

In large skillet, over medium-high heat, heat 2 teaspoons vegetable oil.

Add bean sprouts and 1/3 of the garlic mixture to pan; stir-fry 1 to 2 minutes or until crisp-tender. Remove from pan.

In same skillet, heat 2 more teaspoons of vegetable oil over medium-high heat.

Add spinach and another 1/3 of garlic mixture to pan; stir-fry 1 to 2 minutes or until spinach is wilted. Remove from pan.

In same skillet, heat the remaining oil over medium-high heat. Add carrots and remaining garlic mixture and stir-fry 1 to 2 minutes or until crisp-tender. Remove from pan.

In same skillet, over medium-high heat, cook SPAM® Classic 2 to 3 minutes, or until browned and crisp. Remove from heat.

To serve, divide cooked rice among 4 bowls. Top each with bean sprouts, spinach, carrots, SPAM® Classic, kimchi, egg, gochujang, and sesame seeds.

We're crazy for poke, and that's no joke! We love it so much, we might go broke! But don't eat it too fast, you might choke! (Yes, we know they don't rhyme).

SPAM® Poke Bowl

SPAM® Teriyaki, cubed

edamame

avocado, chopped

carrots

pickled ginger

green onions, thinly sliced

rice vinegar

lime juice

lite soy sauce

Divide the rice evenly among 4 serving bowls.

Cook the SPAM® Teriyaki according to the package, until browned.

Divide the SPAM® Teriyaki evenly among the rice bowls.

Top with the edamame, avocado, shredded carrots, pickled ginger, and green onions.

In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, and sesame oil.

Drizzle over the rice bowls and farnish with sesame seeds, if desired.

Today is Fryday! Even if it’s Saturday, Sunday, Monday, Tuesday, Wednesday, Thursday or even Friday. Every day is Fryday with these delicious treats. Delicious fried SPAM® Classic with a hint of sweet ginger sauce are sure to make your day, or your Friday.

SPAM® Fries

SPAM® Classic

Peanut oil,

HOUSE OF TSANG® General Tsao Stir Fry Sauce

Heat about 4 inches of oil in a heavy pan or fryer to 350°F.

Cut the SPAM® Classic lengthwise into six slices.

In small batches, place the fries in the hot oil and fry until golden brown and crisp, or about 3 minutes. Drain on paper towels.

Serve the warm fries with dipping sauces.

Pork up your beef ramen in an instant with the delicious flavor of SPAM® Classic. You’re going to need more than a spoon to enjoy this hearty soup. It’s brimming with slices of sizzled SPAM® Classic, fried eggs and green onions in a savory broth. The result is satisfaction in a bowl.

SPAM® Classic and Beef Ramen

SPAM® Classic, sliced

(3-ounce) packages Ramen noodle soup, beef flavor

green onions

Cook noodles according to package directions, including seasoning packet.

Divide ramen among 6 individual serving bowls.

In large skillet, over medium-high heat, cook SPAM® Classic 2 to 3 minutes, or until browned.

Top ramen and broth with sliced SPAM® Classic, fried egg, and green onions.

Are your scrambled eggs not everything they’re cracked up to be? Scramble things up with SPAM® Classic and give your taste buds a reason to get out of bed in the morning.

SPAM® and Scrambled Eggs

SPAM® Classic,

chives, chopped, if desired

milk

In a bowl, whisk together the eggs and milk.

In a greased skillet, cook the egg mixture over medium-high heat, pulling with a spatula to allow the liquid to contact the skillet surface, until desired doneness.

Add the SPAM® Classic to the skillet and reduce the heat, gently stirring the mixture until the SPAM® Classic is heated thoroughly. Garnish with chives.

Budae Jjigae (Korean Army Stew) is a wonderfully hearty kimchi stew that has become really popular since its creation after the Korean war. Even if you don't like spam, this is a MUST-TRY EASY dish that is just too delicious not to eat.

Budae Jjigae (Korean Army Stew)

cabbage kimchi (sliced)

SPAM ((sliced))

hot dog sausages ((sliced))

oz pork

4-6 oz extra firm tofu ((sliced))

onion

onion ((sliced))

Tbs chopped garlic

rice cake slices ((optional))

water

Tbs gochujang ((Korean red chili paste))

Prepare ingredients by washing, cutting, and slicing.

Get a pot or skillet with a cover and first layer Kimchi at the bottom and then the remaining ingredients on top except for the garlic. Pour water, cover and start cooking on med high heat until it starts to boil. Lower heat and simmer for 15 min.

Add the chopped garlic and simmer for another 10 min or so. Taste the broth and adjust if necessary. If it’s too sour, add a little bit of sugar. For more spicy or stronger flavor, add more gochujang and garlic.

Spam Egg Roll Bowl

Spam (I use 25% low sodium)

oz Shredded Cabbage

tbsp Butter

tbsp Gluten Free Soy Sauce (or Coconut Aminos)

tbsp Sesame Oil

tsp Dry Minced Onions

tsp Dry Minced Garlic

Sliced Scallions

tbsp Sriracha

Sunny Side Up Egg

tsp Sesame Seeds

slice Spam into 1/4 inch strips and crisp on all sides in a pan with butter ( about 4-5 Minutes) Remove spam from the pan leaving as much of the rendered fat as possible, set spam aside

add Shredded cabbage to the pan, saute for about 2 minutes then add garlic, onion, sesame oil and gluten free soy sauce. Contine to cook for about 2 more minutes then fold the spam back into the pan.

Top 27 spam recipes from across the web

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Top 27 spam recipes from across the web

The most viewed spam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi and Spam Fried Rice Recipe

Kimchi Fried Rice

Budae Jjigae (Army Stew)

Spam Musubi

Spam Musubi with Egg

Spam Musubi

SPAM® Classic Bibimbap Bowl

SPAM® Poke Bowl

SPAM® Fries

SPAM® Classic and Beef Ramen

SPAM® and Scrambled Eggs

Budae Jjigae (Korean Army Stew)

Spam Egg Roll Bowl

Budae Jjigae

Quick Spam Fried Rice

SPAM® Cheeseball

Spam Stir Fry Noodles

SPAM® Tater Tot Casserole

Spam Fried Rice

Spicy Garlic Spam Fried Rice

Polynesian Stir-Fry

Vegan Tofu “Spam”

Enchilada Breakfast SPAM® Casserole

Enchilada Breakfast SPAM® Casserole

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The most viewed spam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine