Authentic Kimchi Fried Rice
Spam (Kimchi Bokkeumbap)
Transform leftover rice into a deeply flavorful Korean comfort food. This authentic kimchi fried rice features crispy spam and a secret spoonful of mayo for an irresistibly velvety texture.
While many consider kimchi fried rice a simple way to use up leftovers, achieving the perfect balance of flavors and textures requires a bit of technique. Unlike Chinese-style fried rice which emphasizes distinct, separate grains, authentic Korean-style fried rice prefers a slightly stickier, more cohesive texture. The addition of a spoonful of mayonnaise is a brilliant culinary secret that mellows the heat of the gochujang and creates a rich, moist mouthfeel that binds the dish together.
Ingredients
- 1/2 can spam
- 1/2 cup kimchi
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tbsp mayonnaise
- 1 tsp sugar
- 1/4 medium white onion
- 2 cups leftover white rice
- 1 tsp sesame oil
- 1 stalk green onion
- 1 egg
- to taste crumbled dried seaweed
- optional cheese
Instructions
- 1Prepare the spam
Take the spam and slice it into small, even cubes on a clean cutting board. Uniform sizing ensures that the spam cooks evenly and integrates perfectly with the rice later.
Tip: Keep the cubes small so they provide a satisfying, bite-sized burst of flavor in every spoonful of fried rice. - 2Prepare the sauce
Combine kimchi, Korean chili paste (gochujang), soy sauce, a touch of sugar, and a spoonful of mayonnaise in a small bowl. This sauce base is the soul of the dish, providing the necessary balance of savory, sweet, spicy, and creamy elements.
Tip: The spoonful of mayo is the secret ingredient that gives the rice a moist, velvety texture and mellows the heat. - 3Refine the kimchi
Use kitchen shears to cut the kimchi within the sauce mixture into smaller, bite-sized pieces. Smaller kimchi bits distribute better throughout the fried rice, ensuring a balanced flavor in every bite.
Tip: Kitchen shears are the most efficient way to chop kimchi without making a mess on your cutting board. - 4Pan-fry the spam
Add the cubed spam to a hot pan and stir-fry until the edges are golden brown and crispy. Rendering the fat from the spam adds a crucial layer of savory flavor to the pan that will later infuse the rice.
Tip: Dont rush this step; you want the spam to be nicely browned to maximize its delicious, salty aroma. - 5Sauté the sauce
Pour the prepared sauce mixture directly into the pan with the rendered spam fat. Stir-fry the mixture briefly over medium heat to allow the gochujang and kimchi to become aromatic and fully combined with the oil.
Tip: Cooking the sauce in the rendered fat helps release the deep flavors of the Korean chili paste. - 6Combine ingredients
Add the chopped white onions and the previously browned spam back into the pan with the aromatic sauce. Toss everything together until the onions are slightly softened and every piece of spam is evenly coated in the rich, spicy sauce.
Tip: Ensure the heat is well-distributed so the onions soften but retain a slight crunch. - 7Add the rice
Add the white rice to the pan containing the stir-fried spam, onion, and sauce mixture. Stir-fry everything together until the rice is fully combined and coated with the flavorful sauce.
Tip: For the best texture, use leftover rice that has been refrigerated, as it is drier and holds its shape better than freshly cooked rice. - 8Mix and stir-fry
Continue to stir-fry the rice with the spam, onion, and sauce until the rice is evenly coated and has absorbed the vibrant red color of the kimchi seasoning. Ensure all ingredients are thoroughly combined and heated through.
Tip: Keep the heat at a steady medium-high to ensure the rice gets a nice, slightly toasted texture, which is key for authentic Korean-style fried rice.
