A simple Korean Gimbap recipe with Spam? Yes, please! Spam Gimbap is the perfect Korean snack, appetizer, side dish, or main meal. Rolled into a sheet of Nori and brushed with sesame oil, these Korean seaweed rice rolls are easy to make and taste so good. Make for the kids or enjoy a big platter by yourself. YUM!

this recipe

What is Spam Gimbap?

Spam Gimbap is a kind of Gimbap (Kimbap) — a popular Korean snack, side, main, or picnic item — consisting of rice and nori rolled up with various ingredients. Spam Gimbap is especially popular because it is easy. Also, the delicious flavor of salty, savory Spam is everything! Combined with tangy pickled daikon, crunchy cucumber, and perilla leaves — it’s got freshness and crunch. A delicious combination of salty and sour.

Traditional Kimbap can be labor intensive. It contains a variety of ingredients and each one requires numerous steps such as slicing, blanching, sauteeing, and seasoning. The fillings are savory and colorful — they look very pretty on a platter. But they take a lot of work to prepare! Classic fillings include spinach, carrot, burdock root, bulgogi, cooked egg strips, and pickled daikon. Nowadays in South Korea, most people buy Gimbap in special Gimbap stores instead of making it at home.

But Spam Gimbap is easy to make because the prep is minimal. The Spam is cut into thick slices and browned in a skillet. The cucumbers are sliced, too. But that’s it! Roll everything on a large sheet of roasted nori with rice. And enjoy a complete meal with protein, rice, and vegetables.

Sometimes called a Seaweed Rice Roll, everything is wrapped in one roll. Kimbap is very handy to eat and stays good when packed into lunches. In Korean cuisine, there are different kinds of Kimbap so there’s sure to be one that you like.

More Gimbap recipes: Spicy Tuna Gimbap, Egg Gimbap, Tofu Gimbap, Bulgogi Gimbap, Mini Gimbap, etc.!

My kids especially love Spam Kimbap. And honestly, I do, too! One of my favorite easy meals. Easy to assemble with the rich, porky flavor of Spam. Enjoy!

Is Korean Kimbap the same as Sushi?

Gimbap resembles sushi maki rolls in that rice and nori are rolled together. However, it is not sushi. I would not even call it Korean Sushi, as they are entirely different.

Sushi is Japanese and usually contains raw fish and vinegar-seasoned rice.

Gimbap is Korean and contains a variety of vegetables and protein. The seasoning is more savory from sesame oil, soy sauce, and salty meats such as ham, spam, and bulgogi. Korean Kimbap also includes pickled daikon, which gives it a tangy, sour element.

Ingredients

• Spam. A canned pork product that is full of salty, savory flavor.
• Rice. Short grain rice (also called sushi rice) is sticky and will make rolling the Gimbap easier.
• Nori Sheets. A large sheet of seaweed holds everything together. At the Asian grocery store, there are different kinds. Korean brands are seasoned with salt but are also more fragile. Japanese brands are not seasoned (no salt) but are sturdier. Either option works great.
  • FYI: Nori has two sides — a flat, shiny side and a rough side. Make sure to place the flat side down so the ingredients can be added to the rough side. It will stick better and prevent tearing.
• Pickled Daikon. Also called Danmuji, they are bright yellow pickles that can be bought at the Korean market. The tangy, sour flavor balances Spam’s saltiness. The radish slices are a common ingredient in Korean Kimbap.
• Cucumber. Adds freshness and crunch. I like mini, Curly, or Persian varieties because they contain less water and won’t make the Gimbap soggy.
• Perilla Leaves. Adds freshness and earthy flavor. Can be swapped for green leaf lettuce.
• Sesame oil. Brush with sesame oil at the end. You only need a little bit!

How to make Spam Kimbap

1.  Cook Spam. Cut Spam into 1/4-inch thick strips, about the same size as the Pickled Daikon. Transfer to a non-stick pan. Pan fry over medium heat until golden brown and crispy, about 2-3 minutes per side. *There’s no need to add oil, as the Spam will release oil as it cooks.* Transfer to a plate lined with a paper towel to soak up the excess fat.
2. Prep fillings. Cut the cucumber into thin strips. Arrange pickled daikon on a platter. Add white rice to a large bowl. Place perilla leaves on a platter.
3. Assemble Gimbap. Add one Nori sheet (smooth side down, rough side up) on a clean cutting board. Using food preparation gloves, add rice on top of the seaweed. Spread the rice in a thin layer, to the edges, leaving a 1-inch border at the top. Spread rice as evenly as possible. Add the perilla or lettuce leaves slightly below the center of the nori sheet. Add the rest of the fillings on top of the leaves: spam, pickled daikon, and cucumber.
4. *Note: For a stronger Spam flavor, add 4 total pieces of Spam. For a milder Spam flavor, add 2 total pieces.
5. Roll Gimbap. Gently grab the bottom edge of the Nori sheet and roll it over, making sure all the fillings fit neatly inside the first roll. Continue rolling to the top edge of the Nori. Smear a little rice to the top edge or the Nori so it will act like “glue” and bind the roll together.
6. Brush with sesame oil. Brush all over with a little sesame oil. Use a pastry brush or your hands.
7. Serve. Cut into 1/2-inch slices. Arrange on a platter. Enjoy.

PRO Tips

• Use rice as “glue.” The cooked rice is very sticky. Smear a little bit of rice to the top edge of the Nori so it will stick to the rest of the roll.
• Use slightly warm rice. For best results, use freshly made rice that is slightly cooled. But even leftover rice works, as long as it’s slightly warm.
•  Food prep gloves make assembly easier. Disposable gloves will make spreading the rice easier, as it can be quite sticky. Otherwise, keep a small bowl of water nearby. Dip your fingers into the water so the rice doesn’t stick to your hands.
• Use a sharp knife. For a pretty presentation and to make slicing easier. Otherwise, it will create ragged edges on the Kimbap roll.

What to serve with Korean Seaweed Rice Rolls

Korean Kimbap is a complete meal in one roll: protein, vegetable, and carbs. You don’t really need any other accompaniments. That’s what makes it a great snack or light meal.

Sometimes, Gimbap is eaten with Fish Cake Broth or Tteokbokki. You can dip the rolls into the salty soup or saucy, spicy tteokbokki sauce.

In my home, I like to serve with homemade Miso Soup. The combination of hot soup and Gimbap is very nourishing and comforting.

FAQ

More recipes with Spam

• Army Base Stew (Budae Jjigae)
• Easy Spam Fried Rice
• Kimchi Spam Fried Rice