Spam and Potato Gimbap: A Unique Twist on a Lunchbox Favorite
Spam Potato Gimbap: A Special and Delicious Lunchbox Menu
Tired of the same old gimbap? This recipe introduces the special Spam and Potato Gimbap, a delightful combination of savory Spam and fluffy potatoes. It’s perfect for kids’ lunchboxes or for any occasion that calls for a crowd-pleasing dish.
Main Ingredients- 2 medium potatoes
- 1 can (200g) Spam
- 1 sheet of dried seaweed (for gimbap)
Cooking Instructions
Step 1
First, prepare the potatoes. Peel the potatoes, wash them thoroughly, and dice them into small pieces, about 0.5cm thick, suitable for gimbap filling. Place the diced potatoes in a pot, cover with water, and boil until fully cooked. They should be tender enough to be easily pierced with a fork, which usually takes about 15-20 minutes.
Step 2
To shape the Spam for the gimbap filling, we’ll use cookie cutters. Prepare cookie cutters in your desired shapes (e.g., stars, hearts). Press the Spam firmly with the cookie cutter to create fun shapes. This makes the Spam appealing, especially for children.
Step 3
Before using the shaped Spam, it’s best to blanch it in hot water. This helps to reduce the saltiness and remove excess oil while retaining its flavor. Dip the Spam shapes into boiling water for about 30 seconds to 1 minute, then quickly remove them. This results in a cleaner taste.
Step 4
Drain the boiled potatoes completely. While they are still warm, mash them until smooth. Using a fork or a potato masher, mash them thoroughly without any lumps. You can add a pinch of salt and pepper to taste if desired.
Step 5
Prepare to roll the gimbap. Place the dried seaweed sheet on a bamboo rolling mat, with the rough side facing up, so the rice adheres well. Spread the mashed potatoes evenly over the seaweed, leaving about 1-2cm border at the top edge to help seal the roll.
Step 6
Arrange the prepared Spam pieces neatly in the center of the mashed potato layer. Try to place them evenly without shifting them to one side. Shape the filling to ensure the potatoes and Spam are well-distributed.
Step 7
Now, it’s time to roll the gimbap. Using the bamboo mat, tightly roll the seaweed from the bottom edge upwards. Ensure the filling stays inside by firmly holding the mat and shaping the roll. You can moisten the top edge of the seaweed with a little water or a few grains of rice to help it seal properly. Slice the completed gimbap into bite-sized pieces.
