This rice bowl is a useful way to turn well-aged kimchi into a quick meal. Browning the Spam first adds texture, and a small amount of kelp broth gives the kimchi time to soften without leaving the topping watery.
About This Spam Kimchi Rice Bowl
Diced Spam and aged kimchi are stir-fried with onion and scallion, then spooned over hot rice. The kelp broth is optional; if your kimchi has plenty of flavor, water works too.
Spam Kimchi Rice Bowl with Kelp Broth
Hot rice topped with browned Spam and aged kimchi cooked with onion, scallion, and a small amount of kelp broth.
Spam and kimchi are already salty, so taste before adding more seasoning. Refrigerate leftover topping within 2 hours.
🛒 Ingredients (Dual Measurements)
- 2 bowls freshly cooked hot rice
- 200 g (7 oz) Spam, finely diced
- 250 g (8.8 oz / about 1 2/3 cups) aged napa cabbage kimchi, chopped
- 1 scallion, finely chopped, divided
- 1/2 medium onion, finely diced
- 100 ml (3.4 fl oz / about 1/3 cup plus 1 tbsp) cold kelp broth or water
- 15 ml (1 tbsp) sesame oil, for stir-frying
- 7 g (1 tbsp) Korean red pepper powder (gochugaru)
- 15 ml (1 tbsp) brewed soy sauce
- 12 g (1 tbsp) sugar
- 15 ml (1 tbsp) oligosaccharide syrup
- 15 ml (1 tbsp) sesame oil, for finishing
- 9 g (1 tbsp) sesame seeds
Step-by-Step Instructions
Step 1: Prepare the ingredients: Dice the Spam and onion. Chop the kimchi into bite-size pieces and finely slice the scallion, reserving a little scallion for the garnish.
Step 2: Brown the Spam: Heat 15 ml (1 tbsp) sesame oil in a skillet over medium heat. Cook the onion and most of the scallion until fragrant, then add the Spam and stir-fry until lightly browned.
Step 3: Cook the kimchi: Add the kimchi, gochugaru, soy sauce, and sugar. Stir-fry for 2 minutes, then pour in the kelp broth or water. Cover and simmer over low heat for 5 minutes.
Step 4: Finish and serve: Stir in the oligosaccharide syrup and finishing sesame oil. Spoon hot rice into two bowls, add the Spam-kimchi topping, and finish with the reserved scallion and sesame seeds.
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💡 A Few Useful Swaps
- Spam: Another canned luncheon meat or firm tofu can be used; brown it well before adding the kimchi.
- Kelp broth: Water is fine if you do not have it. Use only enough liquid to soften the kimchi.
- Oligosaccharide syrup: Use a small amount of sugar or honey instead.
🍽️ What Goes Well With It
- Serve with cucumber salad, steamed egg, or a simple bowl of clear soup.
❓ Frequently Asked Questions (FAQ)
Q: Do I have to use kelp broth?
No. Water works, especially when the kimchi is well fermented and flavorful.
Q: Can I make this less spicy?
Use less red pepper powder and choose milder kimchi. Do not rinse the kimchi, because that also washes away much of its flavor.
Q: Can I cook the topping ahead?
Yes. Refrigerate it in a covered container for up to 3 days and reheat it thoroughly before spooning it over fresh hot rice.
Keep the heat moderate and taste as you go; both recipes rely on ingredients that already bring plenty of seasoning.
🏷️ Recipe Keywords & Dietary Tags: #Spam Kimchi Rice Bowl #Kimchi Rice #Korean Comfort Food #Quick Dinner
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