Guaranteed Delicious Spam Gimbap Recipe
How to Make Tasty Spam Gimbap When You Have No Appetite
Tired of regular gimbap? Introducing a special Spam gimbap recipe that’s as beautiful as it is tasty! The delightful combination of savory spam, aromatic perilla leaves, and creamy cheese will explode in your mouth. It’s especially heavenly when paired with a cup of ramen on a hungry evening! The perilla leaves cut through the richness of the spam, making this gimbap utterly addictive. Make it now!
Ingredients- 1 can Spam (340g)
- 8 perilla leaves (깻잎)
- 3 sheets of gimbap seaweed (김밥 김)
- 2 bowls of cooked rice (approx. 400g)
- 2 Tbsp sesame oil
- 2 pinches of salt
- A pinch of toasted sesame seeds
- 4 slices of cheese (optional)
- A little cooking oil (for the pan)
Cooking Instructions
Step 1
Season the Rice for Gimbap: In two bowls of warm cooked rice (about 400g), add 2 pinches of salt, 2 tablespoons of sesame oil, and a pinch of toasted sesame seeds. Gently mix with a spatula, holding it vertically, to coat the rice evenly without mashing the grains. Let the rice cool slightly; if it’s too hot, the seaweed can become soggy.
Step 2
Prepare the Gimbap Seaweed: Take 3 sheets of gimbap seaweed and cut each one lengthwise into three equal strips. This makes it easier to spread the rice and convenient for bite-sized portions.
Step 3
Remove Saltiness from Spam: Open the Spam can and submerge the entire can in hot water for about 5 minutes. This process helps to remove excess saltiness and grease, resulting in a milder flavor.
Step 4
Slice the Spam: Remove the Spam from the hot water and slice it lengthwise into strips about 0.5 cm thick. Slicing them too thickly might make them challenging to chew in the gimbap, so aim for a moderate thickness.
Step 5
Pan-fry the Spam: Lightly grease a frying pan with a little cooking oil and heat it over medium heat. Add the sliced Spam and fry until golden brown and slightly crispy on both sides. Frying enhances the Spam’s flavor, making it more delicious.
Step 6
Prepare the Cheese (Optional): If using sliced cheese, cut each of the 4 slices in half. This adds a creamy, cheesy layer that melts beautifully inside the gimbap. You can omit the cheese if you prefer a cleaner taste or don’t like cheese.
Step 7
Prepare the Perilla Leaves: Wash the 8 perilla leaves thoroughly and pat them dry. Fold each leaf in half and trim off the tough stem ends. This makes them more tender and pleasant to eat within the gimbap.
Step 8
Assemble the Gimbap Filling: On one strip of seaweed, spread a thin, even layer of the seasoned rice. Arrange the folded perilla leaves over the rice, followed by the pan-fried Spam strips laid lengthwise. Finally, place the cheese slices on top of the Spam. Be careful not to overfill; too much rice can cause the gimbap to burst.
Step 9
Roll the Gimbap Tightly: Starting from the edge closest to you, roll the gimbap tightly, pressing the rice gently. You can moisten the edge of the seaweed with a little water or a few grains of rice to help seal it securely.
Step 10
Serve and Enjoy: Slice the finished Spam gimbap into bite-sized pieces and arrange them on a plate. The savory Spam, fragrant perilla leaves, and creamy cheese create a flavor combination that everyone will love! Enjoy your freshly made Spam gimbap!
