Irresistible Spam and Kimchi Rice Balls Recipe
Irresistible Spam and Kimchi Rice Balls Recipe
Super Easy Spam and Aged Kimchi Rice Balls – Perfect for Lunchboxes!
Spam, pan-fried until golden brown with a sprinkle of sugar, combined with aged kimchi (mukimchi) seasoned with sesame oil and other savory ingredients, makes these rice balls incredibly addictive! They are wonderfully simple to make, which makes them even better. Enjoy this irresistible flavor explosion!
Rice Ball Ingredients- 420g warm cooked rice (approx. 2 bowls)
- 120g aged kimchi (mukimchi)
- 100g Spam
- 3 Tbsp dried seaweed flakes (gimjaban)
Seasoning for Aged Kimchi- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp chopped green onion
- 2 Tbsp toasted sesame seeds (finely ground for extra flavor)
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 1 Tbsp chopped green onion
- 2 Tbsp toasted sesame seeds (finely ground for extra flavor)
Cooking Instructions
Step 1
Dice the Spam into roughly 1cm cubes. Avoid dicing too small, as it might break apart during cooking.
Step 2
Place the diced Spam in a preheated frying pan without any added oil. Stir-fry over medium heat for about 1 minute. This process renders the fat from the Spam, making it more flavorful.
Step 3
Evenly sprinkle 1 tablespoon of sugar over the cooked Spam.
Step 4
Continue to pan-fry over medium-low heat until the Spam is golden brown and caramelized, allowing the sugar to coat it. Stir occasionally to prevent burning.
Step 5
Rinse the aged kimchi briefly under running water to reduce its saltiness, then squeeze out excess moisture thoroughly. Finely chop the kimchi and place it in a bowl. Add 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1 tablespoon of chopped green onion, and 2 tablespoons of toasted sesame seeds. Gently mix everything together with your hands until well combined. (Tip: For an even richer nutty flavor, lightly grind the sesame seeds before adding them.)
Step 6
Add the pan-fried Spam and seasoned aged kimchi to the same bowl. Stir in 3 tablespoons of dried seaweed flakes.
Step 7
Add 2 bowls (approximately 420g) of warm cooked rice to the mixture. It’s best to use rice that is warm but not piping hot, as it helps the rice balls hold their shape better.
Step 8
Using a spatula or spoon, gently mix all the ingredients with the rice until evenly distributed. Be careful not to mash the rice grains; mix gently to maintain their texture.
Step 9
Wearing disposable gloves, take a portion of the mixture and shape it into a triangle. Pack it firmly to form a compact rice ball. Make sure the size is manageable for a single bite.
Step 10
Alternatively, you can shape them into small, round balls. (Tip: If you don’t have aged kimchi, finely chopped fresh kimchi or pickled radish (danmuji) also works wonderfully!) These rice balls are perfect for a quick and satisfying breakfast or as a delightful addition to lunchboxes for picnics or school.
