Make tasty, 15-minute Spam Kimchi Fried Rice — a Korean pantry meal that tastes like a feast! Incredibly delicious, full of BIG kimchi flavor, flavored with salty Spam, and so quick and easy to put on the table. Add a fried egg on top for the ultimate easy meal!
Spam Kimchi Fried Rice
Spam Kimchi Fried Rice is a quick and delicious Korean dish made from leftover rice, old kimchi, and pantry-friendly Spam. Together, they make an easy and delicious 15-minute meal!
Kimchi Fried Rice or Kimchi Bokkeumbap is a popular dish to make at home because it’s so simple and requires only a few basic ingredients. One of the first meals I learned to make on my own, it makes the perfect late-night snack or quick meal. I often turn to this recipe when the cupboards are bare.
What makes this recipe special: Spam. Rich and salty Spam is cubed then fried until crisp. Combined with the acidic, fermented flavor of aged kimchi — the luxuriously fatty richness transforms into a mellow, deep flavor that flavors every last grain of rice. So good!
Different from Tuna Kimchi Fried Rice, this Kimchi Fried Rice is more indulgent and full of extravagant, porky flavor. A special treat!
Ingredients:
- Spam. Adds salty, porky richness. My preference is 1/2 a can but my meat-loving partner loves a full can. Add however much you like! Also, a small dice (1/4 inch) adds little bits of porky flavor while a large dice (1-inch) adds big chunks. Again, choose the dice you prefer best.
- Kimchi + Kimchi juice. Old, ripe kimchi is preferred! Kimchi is a fermented food item and tastes very different depending on age. For fried rice, old, well-matured kimchi is preferred. Fresh kimchi does not taste good when cooked.
- Rice. For the best texture, cold refrigerated leftover rice is preferred. I recommend short grain rice (Sushi rice) or medium grain rice (Jasmine, Calrose, Japonica). I don’t recommend long grain rice (Basmati or Carolina rice) as it will break apart when cooked.
- Gochujang + Fish Sauce. The flavor boosters. Just a little bit adds so much flavor!
- Sesame Oil. A drizzle of this nutty aromatic at the end is perfection!
- Green onions. Optional but adds freshness and color.
- Fried Egg. The Korean way to top any rice dish. A sunny side up egg is classic! Break the yolk with your spoon and let it drip all over the rice for extra flavor.
Instructions:
- Cube Spam. Choose what you like best: A large 1-inch dice will give you meaty big chunks. A small 1/4-inch dice will give you more evenly distributed bits of porky flavor.
- Fry Spam. Crisp up the Spam first. The rendered fat will flavor the rice.
- Caramelize kimchi. Add kimchi and cook until caramelized, orange, and soft. Enhances all that kimchi flavor to a concentrated intensity.
- Add rice. Add cold, leftover rice and continue cooking, mixing well with the spatula.
- Add flavor boosters. Add a small spoonful of gochujang and a sprinkle of two of fish sauce. Mix well.
- Toppings: Fried Egg, a drizzle of sesame oil, and green onions. You can also add sesame seeds, furikake, or sriracha.
Essential Kitchen Tools:
- Non-stick skillet or wok. A non-stick surface prevents everything from burning and sticking to the bottom of the pan. The kimchi juice and gochujang can become quite sticky and syrupy. A large cooking surface is also necessary to toss and move around the kimchi fried rice. You’ll need more room than you think! A non-stick pan (affiliate) is easiest. But a non-stick skillet, seasoned carbon steel pan (affiliate), or wok (affiliate) will also work well.
- Large spatula. A large Oxo fish spatula (affiliate) is my favorite multi-purpose tool for stirring and tossing fried rice.
PRO Tips:
- OLD Kimchi tastes best! For the best flavor, use sour kimchi that’s old and well-fermented. Fresh kimchi will not taste the same in this recipe. When cooked, old kimchi becomes deliciously mellow and deeply flavorful.
- Coat rice with seasoning. When cooking the rice and kimchi together, make sure every rice grain is well coated with kimchi, kimchi juice, and gochujang. The rice should be uniformly red with no white bits of rice.
- Taste and adjust flavor. As a fermented food item, kimchi continues to change in flavor as its ages. At the end of the cooking process, taste and adjust: if it tastes too salty or spicy, add a pinch of sugar. If it tastes bland, add a sprinkle of fish sauce.
FAQ:
What if I don’t have old rice? Can I use fresh rice instead?
For fried rice recipes, the rice grains need to be hard, dry, and cold for best texture. Soft, freshly cooked rice is too soft and mushy.
If you don’t have leftover rice, simply cook rice as usual. Spread the hot, freshly cooked rice onto a sheet pan. Place in the fridge until cold and hard, about 30-45 minutes.
What is Spam? Why is it so popular in Korean food?
Spam is a popular canned pork product made by Hormel Foods, a US company based in Minnesota. It’s also very popular in Korean cuisine.
After the Korean War (1950-53), the US army widely distributed Spam during its occupation. Although Koreans first cooked with Spam out of necessity, they quickly incorporated it into Korean cuisine and made it their own. (For example, Budae Jjigae or Army Base Stew).
The fatty, salty flavor of porky Spam pairs especially well with Korean food! A little bit adds so much richness, flavor, and depth. It’s frequently cooked in jjigaes (stews), stir fries, and even pan fried with egg wash.
Can I make this vegetarian?
Yes, Kimchi Fried Rice is easy to make vegetarian. Simply leave out the Spam and make kimchi fried rice without it. Also, make sure to use vegetarian kimchi as it contains small amounts of fish, shrimp, and other seafood.
More recipes with kimchi:
Spam Kimchi Fried Rice
Equipment
- Large non-stick skillet
Ingredients
- 1/2 package Spam, cubed (use the whole can for a meatier dish)
- 1 1/2 cups kimchi + kimchi juice (old, mature kimchi preferred)
- 1 Tbsp gochujang (Korean fermented chili paste)
- 3 cups cooked rice (cold, at least 1 day old; short or medium grain preferred)
- 1-2 Tbsp sesame seeds
- 1/2 tsp sugar
- 1-2 tsp fish sauce (to taste)
Garnish:
- 1 fried egg
- 1 tsp sesame seed oil
- 1 green onion (chopped)
Instructions
- Heat non-stick pan on medium heat. Add oil to coat the bottom of the pan, about 1 Tbsp. Add cubed Spam and toss until crispy looking on the edges, about 2-3 minutes.
- Add kimchi and the kimchi juice. Mix thoroughly with pork and cook down until soft and caramelized, about 5 minutes. The color should change to an orange-y red color and the liquid should thicken. If the liquid evaporates too quickly, add more kimchi juice or lower the heat of the pan.
- Add cold rice and sesame seeds. Break up with a wooden spoon (or potato masher) until no clumps remain. Mix thoroughly with kimchi and Spam until well combined, about 5 minutes. Add sugar and fish sauce. Taste and add a sprinkle of salt, if needed.
- Remove from heat. Add sesame seed oil, and green onion. Top with a fried egg and sriracha, if desired. Enjoy!
Notes
- OLD Kimchi tastes best! For the best flavor, use sour kimchi that’s old and well-fermented. Fresh kimchi will not taste the same in this recipe. When cooked, old kimchi becomes deliciously mellow and deeply flavorful.
- Coat rice with seasoning. When cooking the rice and kimchi together, make sure every rice grain is well coated with kimchi, kimchi juice, and gochujang. The rice should be uniformly red with no white bits of rice.
- Taste and adjust flavor. As a fermented food item, kimchi continues to change in flavor as its ages. At the end of the cooking process, taste and adjust: if it tastes too salty or spicy, add a pinch of sugar. If it tastes bland, add a sprinkle of fish sauce.
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Yes! I’ve been waiting for this! Looking forward to more Korean dishes!