Spam Kimbap Recipe & Video
Looking for a fun twist on traditional kimbap? This Spam Kimbap recipe adds a savory spin with the addition of Spam, making it perfect for a quick lunch, a picnic, or even meal prep. It’s a simple yet flavorful take on the classic Korean rice roll. Let’s dive into how to make it!
Spam Kimbap?
Spam Kimbap is a delightful combination of savory Spam, crunchy veggies, and seasoned rice, all wrapped in roasted seaweed. It’s super versatile and can be made with a variety of ingredients, allowing you to customize it to your taste. Plus, it’s easy to make at home!
Spam Kimbap Ingredients
- 3 oz Danmuji (Korean pickled radish), you can substitute with pickled carrots, pickled jalapeños, kimchi, or any pickled veggie you like.
- 1 English cucumber
- 1 cup Stir-fried Burdock Root
- 3 eggs
- 1 tbsp mirin
- 3 to 4 oz Spam, cut into sticks
- 3 sticks of imitation crab meat
- Cooking oil
- 6 kkaetnip (Korean wild sesame leaves), optional
For the Rice:
- 2 cups warm cooked medium to short grain rice
- 1/2 tsp salt
- 1/2 tsp sugar
- Pinch of black pepper
- 1 tbsp sesame oil, plus more to coat the kimbap
- 1 tsp sesame seeds, plus more to garnish
- 3 roasted gim (nori) sheets
Check out how to make Stir-fried Burdock Root
How to Make Spam Kimbap
Prepare the Fillings:
Cut the danmuji into 1/4″ wide, long sticks.
Julienne the cucumber with a knife or a Julienne Peeler.
Make sure to avoid the seeds, as they’re too watery. Beat the eggs in a mixing bowl and season with a pinch of salt and mirin. In a heated pan, add a bit of cooking oil and pour 1/3 of the eggs into the pan to coat the bottom. Swirl the pan to spread the eggs evenly, then roll them up using a spatula or chopsticks. Repeat with the remaining eggs until all the omelet is done.
Fry the Spam and imitation crab sticks in the same pan with a bit of oil.
Season the Rice:
Combine the rice, salt, sugar, black pepper, sesame oil, and sesame seeds in a mixing bowl. Mix everything with a spatula using a cutting motion. Cover with a damp towel to keep the rice moist while you prepare to roll the kimbap.
Assemble the Kimbap:
Place a sheet of roasted gim (nori) shiny side down on a bamboo mat. Spread the seasoned rice evenly on the seaweed, leaving about 1 to 1 1/2 inches of space at the top. Lightly dip your fingers in water to prevent the rice from sticking to your hands. Lay 2 kkaetnip leaves (if using) and the fillings horizontally across the rice. Roll the kimbap tightly, applying gentle pressure as you go, until fully enclosed. Place the kimbap seam-side down on a plate and repeat with the remaining ingredients.
Slice & Serve:
Coat the finished kimbap rolls with sesame oil and lightly coat your knife with oil as well. Slice the kimbap into 9 to 10 pieces and garnish with sesame seeds. It’s best enjoyed fresh within 3 to 5 hours.
Tips for Perfect Spam Kimbapf
- Feel free to add shredded cooked carrots for extra flavor and texture.
- If you have leftover kimbap, make kimbap jeon by dipping the slices in beaten egg and pan-frying them the next day.
- A Julienne Peeler will make prepping veggies quicker and easier!
There You Have It!
Spam Kimbap is a fun and delicious meal that’s easy to prepare at home. Whether you’re packing it for lunch or enjoying it with friends, it’s sure to be a hit. Give it a try, and let me know how it turned out!
Spam Kimbap
- Total Time: 40 mins
- Yield: 3 Kimbap 1x
Ingredients
For the Fillings
- 3 oz Danmuji (Korean pickled radish), you can substitute with pickled carrots, pickled jalapeños, kimchi, or any pickled veggie you like.
- 1 English cucumber
- 1 cup Stir-fried Burdock Root
- 3 eggs
- 1 tbsp mirin
- 3 to 4 oz Spam, cut into sticks
- 3 sticks of imitation crab meat
- Cooking oil
- 6 kkaetnip (Korean wild sesame leaves), optional
For the Rice
- 2 cups warm cooked medium to short grain rice
- 1/2 tsp salt
- 1/2 tsp sugar
- Pinch of black pepper
- 1 tbsp sesame oil, plus more to coat the kimbap
- 1 tsp sesame seeds, plus more to garnish
- 3 roasted gim (nori) sheets
Get Recipe Ingredients
Instructions
- Prepare the Fillings:
Cut the danmuji into 1/4″ wide, long sticks. Julienne the cucumber with a knife or a Julienne Peeler. Make sure to avoid the seeds, as they’re too watery. Beat the eggs in a mixing bowl and season with a pinch of salt and mirin. In a heated pan, add a bit of cooking oil and pour 1/3 of the eggs into the pan to coat the bottom. Swirl the pan to spread the eggs evenly, then roll them up using a spatula or chopsticks. Repeat with the remaining eggs until all the omelet is done. Fry the Spam and imitation crab sticks in the same pan with a little oil. - Season the Rice:
Combine the rice, salt, sugar, black pepper, sesame oil, and sesame seeds in a mixing bowl. Mix everything with a spatula using a cutting motion. Cover with a damp towel to keep the rice moist while you prepare to roll the kimbap. - Assemble the Kimbap:
Place a sheet of roasted gim (nori) shiny side down on a bamboo mat. Spread the seasoned rice evenly on the seaweed, leaving about 1 to 1 1/2 inches of space at the top. Lightly dip your fingers in water to prevent the rice from sticking to your hands. Lay 2 kkaetnip leaves (if using) and the fillings horizontally across the rice. Roll the kimbap tightly, applying gentle pressure as you go, until fully enclosed. Place the kimbap seam-side down on a plate and repeat with the remaining ingredients. - Slice & Serve:
Coat the finished kimbap rolls with sesame oil and lightly coat your knife with oil as well. Slice the kimbap into 9 to 10 pieces and garnish with sesame seeds. It’s best enjoyed fresh within 3 to 5 hours.
- Prep Time: 20 mins
- Cook Time: 20 mins
