Classic Spam Kimbap
Classic Spam Kimbap
Perfect for Picnics! How to Make Delicious Spam Kimbap
Introducing a Spam kimbap recipe made with everyone’s favorite Spam ham and deliciously braised tofu pockets. This kimbap is so irresistibly flavorful and satisfying, you’ll keep reaching for more! It’s perfect for lunchboxes or special occasions.
Kimbap Ingredients- 1 can Spam for Kimbap (170g)
- 3 large eggs
- 3 servings cooked rice (approx. 450g)
- 1 cucumber
- 2 sheets fried tofu pockets (Aburaage)
- 1/2 carrot
- 70g pickled radish (Danmuji)
- A little cooking oil
- A pinch of salt
- A little sesame oil
- A little toasted sesame seeds
Cucumber Dressing- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch salt
- 2 Tbsp water
Tofu Pocket Braising Liquid- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 2 Tbsp corn syrup (or honey)
- 1/2 cup water (100ml)
- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar
- 1 pinch salt
- 2 Tbsp water
Tofu Pocket Braising Liquid- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 2 Tbsp corn syrup (or honey)
- 1/2 cup water (100ml)
Cooking Instructions
Step 1
First, lightly blanch the Spam for Kimbap in boiling water to remove excess grease. Then, place the Spam in a non-stick pan with no oil and sear it on both sides until golden brown. This enhances the ham’s flavor and makes it even tastier.
Step 2
Season the warm cooked rice with a pinch of salt. Add a generous amount of sesame oil and toasted sesame seeds, then mix well. It’s best to season the rice while it’s still warm, but not too hot, to prevent it from becoming mushy and to ensure the seasonings are evenly distributed.
Step 3
Thinly slice the cucumber and place it in a bowl. Mix with vinegar, brown sugar, salt, and water, then gently toss and let it marinate for 10 minutes. For the eggs, beat them to remove the stringy bits, then pour into a thin layer in a pan and cook to make an egg omelet. Let it cool and then slice. Julienne the carrot and stir-fry it briefly in a pan with a pinch of salt. Finally, blanch the fried tofu pockets in boiling water to remove excess oil. In a small pot, combine soy sauce, oyster sauce, corn syrup, and water, then simmer over medium-low heat until the liquid is almost completely reduced.
Step 4
Slice the thick egg omelet into strips that match the width of your kimbap. Julienne the pickled radish thinly and squeeze out excess moisture with a paper towel. Squeeze the excess liquid from the marinated cucumber as well. Once all the ingredients are prepped, your kimbap filling is ready!
Step 5
Place a sheet of dried seaweed (nori) on a bamboo rolling mat with the rough side facing up. Spread the prepared rice thinly and evenly over the seaweed, leaving a small border at the top. Arrange the seared Spam, egg omelet strips, cucumber, carrot, pickled radish, and the braised tofu pockets neatly on top of the rice. For Spam, it’s best to use 2-3 pieces cut to fit the length of the kimbap.
Step 6
Using the bamboo mat, tightly roll the kimbap, ensuring the fillings don’t spill out. Once rolled, brush the outside of the seaweed wrap with a little sesame oil for a glossy finish and a lovely aroma. Your delicious Spam kimbap is now complete!
Step 7
Slice the finished kimbap into bite-sized pieces and arrange them attractively. Enjoy this delightful combination of savory Spam, sweet tofu, and fresh vegetables!
