Spicy Spam & Cheongyang Pepper Gimbap
Recipe for Delicious Gimbap with Spam and Spicy Cheongyang Peppers
I made gimbap using canned ham received as a holiday gift set. I enhanced the spicy flavor with Cheongyang peppers, creating an irresistible taste that keeps you coming back for more. Here’s a recipe for simple yet addictive Spam and Cheongyang Pepper Gimbap.
Gimbap Ingredients- Spam or Canned Ham 200g
- Cheongyang Peppers 10
- 4 bowls of warm rice
- 1/2 Tbsp minced garlic
- 1/3 Tbsp beef consommé (or MSG powder for umami)
- 3 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 5 pickled radish sticks (for gimbap)
Cooking Instructions
Step 1
First, prepare the key ingredients for the gimbap: Cheongyang peppers and Spam (or canned ham). Remove the stems from the Cheongyang peppers, shake out the seeds, and then mince them very finely. Dice the Spam into small, uniform cubes as well. Mincing the ingredients finely ensures they mix well with the rice and are easy to eat when rolled inside the gimbap.
Step 2
Lightly grease a heated pan with a little oil. Add the minced Spam and minced Cheongyang peppers, then cook over low heat. Add the 1/2 Tbsp of minced garlic and 1/3 Tbsp of beef consommé (or another seasoning for added flavor). Stir-fry, being careful not to burn, until the ingredients are well combined. The Spam’s fat will render, making the mixture moist.
Step 3
Transfer the well-stir-fried Spam and Cheongyang pepper mixture to a large bowl. Add 4 bowls of warm rice to the bowl, along with 3 Tbsp of sesame oil and 1 Tbsp of sesame seeds. Gently mix everything together using a spatula or spoon, being careful not to mash the rice grains. It’s important to ensure the seasoning is evenly distributed on each grain of rice.
Step 4
Now, prepare to roll the gimbap. Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread about 1/2 to 2/3 of the seasoned rice thinly and evenly over the seaweed. Be careful not to make the rice layer too thick, as this can cause the gimbap to break or be difficult to roll. Leave about 1-2 cm of the seaweed edge without rice to seal the gimbap later.
Step 5
On top of the spread rice, arrange the 5 prepared pickled radish sticks neatly. Pickled radish adds a crisp texture to the gimbap and helps balance the flavors between the rice and the stir-fried ingredients.
Step 6
Using the bamboo mat, roll the gimbap tightly. Lift the edge of the mat slightly and begin rolling from the side with the filling, tightly encasing the ingredients. Gently press and shape the gimbap by moving the mat back and forth to create a neat roll.
Step 7
As you finish rolling, lightly mash a few grains of rice and spread them onto the exposed edge of the seaweed. This ‘rice glue’ will help seal the gimbap securely, preventing it from unraveling.
Step 8
Your carefully rolled Spam and Cheongyang Pepper Gimbap is now complete – 5 rolls! Slice them into bite-sized pieces and enjoy this delicious treat. The spicy and savory flavor is a hit with both adults and children.
