Savory and Delicious Spam Mini Gimbap
Spam Mini Gimbap Recipe: Perfect for Kids’ Snacks or Special Occasion Lunchboxes
Adorable mini gimbap that fits perfectly in one bite! The combination of savory spam, crisp pickled radish, and soft egg coating makes for an exceptional taste and texture. It’s surprisingly not difficult to make, so be sure to try this recipe for your kids’ snacks or for a special lunchbox treat!
Main Ingredients- 3 bowls of cooked rice
- 4 eggs
- 1 can of Spam (small size)
- 12 strips of pickled radish (danmuji)
- 6 sheets of gimbap seaweed
- A little cooking oil
Rice Seasoning- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 0.2 Tbsp salt
Spam Braising Seasoning- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 0.2 Tbsp salt
Spam Braising Seasoning- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide
Cooking Instructions
Step 1
Prepare one small can of Spam. Rinse it well to remove the canning liquid. Slice the Spam lengthwise and then cut it into 24 equal pieces. To prevent the mini gimbap from bursting, it’s best to slice the Spam thinly. Cut the pickled radish strips in half lengthwise, preparing a total of 24 pieces.
Step 2
Heat a frying pan over medium heat and add the prepared Spam slices. Pan-fry them until golden brown and slightly crispy on all sides. The natural oils from the Spam will render out, making them even more flavorful.
Step 3
Once the Spam is browned, add the braising ingredients: 1 Tbsp soy sauce, 1 Tbsp cooking wine, and 1 Tbsp oligosaccharide. Stir well to coat the Spam, and let it simmer gently until the sauce is reduced and coats the Spam nicely. Be careful not to burn the sauce. This process adds a delicious savory-sweet glaze.
Step 4
In a bowl, combine 3 bowls of warm cooked rice with the rice seasoning ingredients: 1 Tbsp sesame oil, 0.5 Tbsp toasted sesame seeds, and 0.2 Tbsp salt. Mix gently but thoroughly to season the rice. Since the braised Spam and pickled radish are already seasoned, it’s important not to over-season the rice. A light seasoning is key to prevent the gimbap from becoming too salty. If you omit the seasoning entirely, the flavor might be a bit flat, so just a touch is perfect!
Step 5
Cut each of the 6 gimbap seaweed sheets into 4 equal smaller pieces, making a total of 24 small seaweed squares. Place a seaweed square on a cutting board, spread a thin layer of the seasoned rice evenly over it, leaving a small border. Then, place a piece of the braised Spam and a strip of pickled radish on top. Carefully roll the seaweed up into a tight cylinder. Remember, for mini gimbap, it’s best not to overfill with ingredients.
Step 6
Continue this process with the remaining ingredients to make all the mini gimbap. While they are delicious as they are, you can add an extra special touch by wrapping them in a thin egg omelet.
Step 7
Crack 4 eggs into a bowl and whisk them well. You don’t need to add salt to the egg mixture, as the Spam and pickled radish provide enough saltiness.
Step 8
Lightly grease a non-stick frying pan over low heat. Using a spoon or ladle, pour the egg mixture onto the pan and spread it out thinly to create a long, flat egg crepe. Aim for a thin layer, as this makes it easier to roll the gimbap.
Step 9
Once the egg crepe is slightly set but still moist on top, carefully place a mini gimbap onto the edge of the crepe. Gently roll the egg crepe around the gimbap, sealing it. Continue rolling to cover the entire gimbap. Cook over low heat to ensure the egg doesn’t break and achieves a beautiful golden color. This step might take a little patience, but the result is very rewarding! As you get more practice, you’ll find it becomes faster and more enjoyable. (If using an induction cooktop, setting 3 is generally suitable.)
Step 10
Once all the gimbap are rolled with the egg crepe, cut them into three equal pieces. Arrange them neatly on a serving plate.
Step 11
Your delicious Spam mini gimbap are now complete! Enjoy!
