Mini Spam Kimbap | 꼬마 스팸 김밥

pronounced: kkoma spam keem-bbap

What: Easy mini kimbap recipe with spam, perilla leaves, eggs, and pickled radish slices. A quick take on traditional kimbap with no sautéing of vegetables.

Taste: Sweet and savory tastes of salty Spam with herby perilla leaves, vinegary sweet rice, and thinly cooked eggs.

How It’s Made: Cook rice. Pan-fry eggs and spam. Season rice. Assemble kimbap with ready ingredients. Roll up. Coat with sesame oil and sesame seeds. That’s it!

What to Serve it With: We eat it as is.

Notes & Tips: You can find perilla leaves and pickled radish slices at the Korean market. We personally don’t dip these into a sauce because it’s plenty salty. Also, a sauce would overpower the Spam flavors.

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Yield: 5 Mini Kimbap Rolls

Author: Sarah Ahn

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Mini Spam Kimbap | 꼬마 스팸 김밥

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A quick take on traditional kimbap that requires no sautéing of vegetables.

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Ingredients

• 1 cup short grain white rice
• Water
• 3 eggs
• ¼ tsp sugar
• ½ tsp salt, divided
• Vegetable oil
• 1 ½ Tbsp Sushi seasoning (We use Mizkan)
• Spam
• 5 perilla leaves
• 5 pickled radish slices
• 2 ½ sheets of dried, unseasoned Korean seaweed (called Parae-gim (파래김) or Dol-Gim (돌김), cut into halves (5 pieces total)

Instructions

1. Submerge 1 cup of rinsed rice in water for 30 minutes. Drain water after 30 minutes and cook rice with 1 cup of water in a rice cooker. Keep warm.
2. Beat 3 eggs with ¼ tsp of salt and sugar. Heat a non-stick pan with vegetable oil over medium heat and pan-fry eggs into very thin discs, about 4 inch wide. Flip half way through and cook quickly. Create 5 discs and set aside.
3. Cut Spam into 5 vertical strips, ½ inch thick. Heat pan over medium heat and pan-fry Spam strips until golden and crispy. Set aside.
4. Season warm rice with with 1 ½ Tbsp of sushi seasoning and ¼ tsp salt and mix.*
5. Put halved sheet of seaweed, shiny side down, on cutting board. Scoop a palm size of seasoned rice and spread thinly across the entire seaweed half. Tip: Wet fingertips to prevent rice from sticking.
6. At the bottom of the sheet, begin to layer with cooked egg disc, perilla leaf, radish slice, and a strip of spam.
7. With both hands, roll the entire bottom edge away from you, tucking and pressing in the fillings as you roll tightly. Repeat until you have 5 rolls.
8. Brush with sesame oil and garnish with sesame seeds. Serve immediately.

Notes

*Step 4: For tastier, umami rice: Use a little less than ¼ tsp of Dashida in place of salt.

watch it being made on ig

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