Gimbap With Spam

If you love sushi and Korean food, you’re in for a treat! Gimbap (김밥) is a delicious Korean dish that’s sometimes confused with sushi, but trust me, it’s got its own special twist. Instead of vinegar-seasoned rice like sushi, gimbap is made with rice that’s seasoned with sesame oil, making it rich and flavorful. And today, we’re adding a twist Spam! Gimbap with Spam is the perfect blend of savory and satisfying, and while rolling isn’t my strongest suit, the flavor is spot on!

Method

Prepare the Spam

Start by cutting your Spam into long slices. Once the Spam is cut, heat a pan over medium heat and add the slices. Pan-fry the Spam until it turns brown and crispy on the edges. While frying, prepare a sauce by combining 1 teaspoon of light soy sauce and 1 teaspoon of sugar in a small bowl. Once the Spam slices are crispy, pour the soy sauce and sugar mixture over the Spam pieces, ensuring they are fully coated. Continue to cook for a few more minutes, allowing the sauce to caramelize and stick to the Spam.

Cook the Spinach

For the spinach, bring a pot of water to a boil and add the spinach. Parboil the spinach for about 30 seconds until it’s slightly wilted. Afterward, drain the spinach and immediately run it under cold water to stop the cooking process. Gently squeeze out any excess water from the spinach, ensuring it doesn’t retain too much moisture. In a bowl, combine the spinach with the minced garlic, 2 teaspoons of sesame oil, and a sprinkle of sesame seeds. Toss the ingredients together and taste. You can adjust the seasoning by adding more sesame oil or a pinch of salt if desired.

Prepare the Carrots

Now, take your julienned carrots and heat a little sesame oil in a pan over medium heat. Add the carrots and sprinkle in 1 teaspoon of salt. Stir-fry the carrots until they become soft but still retain their crunch, which should take about 4-5 minutes. Keep stirring to avoid burning the carrots. Once they are cooked, set them aside to cool down.

Cook the Eggs

In a bowl, beat the eggs and add a pinch of salt. Heat a pan over medium heat and pour the beaten eggs into the pan. Fry the eggs until both sides are golden and fully cooked. Remove the eggs from the pan, place them on a cutting board, and slice them into long strips. If you prefer thicker egg slices, feel free to cut them that way. Set the egg strips aside.

Season the Rice

In a large mixing bowl, take your cooked short-grain rice, which should be slightly cooled. Add 1/2 tablespoon of sesame oil and 1 teaspoon of salt to the rice. Stir everything together to ensure the rice is evenly coated in the seasoning. Taste the rice and adjust the seasoning if necessary, adding more sesame oil or salt according to your preference. The rice should have a subtle sesame flavor and a touch of saltiness.

Assemble the Gimbap

Once everything is prepped and ready, it’s time to roll the gimbap! Take a sheet of nori (seaweed) and place it on a bamboo sushi mat, shiny side facing down. Using your hands or a spoon, spread a layer of the seasoned rice evenly across the nori sheet. Make sure to leave about 1/3 of the sheet at the top without rice, as this part will be used to seal the roll later.

Add the Fillings

Now that your rice is spread, it’s time to add the fillings! Place a few slices of the crispy Spam along the center of the rice. Then, add the seasoned spinach, followed by a layer of the sautéed carrots, and finally, the egg strips. Try to arrange the fillings neatly and evenly across the roll, ensuring each bite will have a good mix of ingredients.

Roll the Gimbap 

Carefully lift the edge of the bamboo mat closest to you and begin rolling the gimbap. Keep the roll tight but not too tight to avoid the nori tearing. Use the bamboo mat to help guide the roll as you move it forward, making sure everything stays in place. Once you reach the top of the nori sheet (the part without rice), dip your fingers in water and lightly run it along the edge of the nori. This will help seal the roll.

Finish and Slice

After sealing the gimbap, drizzle a little sesame oil over the top of the roll to give it a nice shine and extra flavor. Then, sprinkle some sesame seeds over the top. Using a sharp knife, slice the roll into bite-sized pieces. It’s best to use a damp cloth to wipe the knife between slices to prevent the rice from sticking.

Necessary Tools

• Bamboo sushi mat (thanks to @tigertigerfoods for sending me one!)
• Nori sheets (seaweed)
• A pan for frying
• Knife for slicing and julienning
• Bowl for mixing rice and seasoning
• Large cutting board for rolling

Serving Suggestions

• Serve your gimbap with a side of kimchi for a spicy, tangy kick.
• Gimbap is also great with some pickled radish (danmuji) on the side.
• For a refreshing drink, pair this dish with some iced green tea or a light soda.

Fun Fact

Did you know that gimbap is a popular picnic food in Korea? People often pack it for outdoor trips because it’s easy to transport and doesn’t require reheating!

Conclusion

Gimbap with Spam is a quick and satisfying dish that’s perfect for lunch or a fun dinner with friends. The combination of crispy Spam, seasoned rice, and fresh veggies will have your taste buds dancing. And while rolling might take a little practice, the result is totally worth it! Enjoy your homemade gimbap and impress everyone with your Korean cooking skills!