Spicy & Tangy Kimchi Spam Rolls
Creative Kimchi Recipe: Kimchi Spam Rice Rolls (Kimchi Gimbap Style)
Let’s make simple and delicious Kimchi Spam Rolls using aged kimchi. These rolls are easy to prepare, reminiscent of gimbap, and offer a delightful combination of the kimchi’s tanginess and Spam’s savory saltiness, making for a satisfying meal.
Main Ingredients- 4 sheets of aged napa cabbage kimchi (muk-eunji)
- 2 bowls of warm cooked rice
- 2/3 can of Spam (approx. 200g)
- 8 perilla leaves (kkaennip)
- 4 slices of processed cheese
Rice Seasoning- 2 Tbsp sesame oil
- 1 tsp sugar
- 1 pinch of salt
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1 tsp sugar
- 1 pinch of salt
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 4 sheets of aged napa cabbage kimchi. To reduce any excessive sourness or old taste, gently rinse the kimchi under cold running water two to three times. After rinsing, firmly squeeze out excess water with your hands. This step prevents the rolls from becoming soggy and ensures the seasoning is just right.
Step 2
Lay the squeezed kimchi sheets flat on a cutting board. Trim off the tough stem parts of the kimchi, leaving about 3cm, to create a neat shape. Then, cut each kimchi leaf in half lengthwise to yield 8 pieces. This makes them easier to roll later and provides a good base for the fillings.
Step 3
Prepare 2/3 of a can of Spam (about 200g). Slice the Spam into strips that match the width of your kimchi leaves, approximately 1cm thick. Avoid slicing it too thinly, as it might crumble easily. Aim for a substantial thickness.
Step 4
Place the sliced Spam in a non-stick skillet over medium heat without adding any oil. Pan-fry until golden brown on both sides. This process enhances the Spam’s flavor and renders excess fat, making it more delicious. Remove the fried Spam from the pan and set aside. Wash the 8 perilla leaves thoroughly under running water, then pat them completely dry with paper towels. Removing moisture from the perilla leaves is crucial to prevent the rolls from becoming damp.
Step 5
Place two generous bowls of warm cooked rice into a mixing bowl. Add the rice seasoning ingredients: 2 tablespoons of sesame oil, 1 teaspoon of sugar, a pinch of salt, and 1 tablespoon of toasted sesame seeds. Mix everything together thoroughly with a spatula or spoon. It’s best to mix when the rice is slightly cooled, as very hot rice can become mushy when seasoned.
Step 6
If you have other side dishes on hand, such as stir-fried anchovies or any other small accompaniments, you can mix a small amount into the rice for added texture and a more complex flavor profile. This recipe is versatile and encourages the use of available ingredients.
Step 7
Lay one prepared kimchi sheet flat on your clean cutting board. Take a moderate amount of the seasoned rice and spread it evenly over about two-thirds of the kimchi leaf, leaving a small border at the top. Be careful not to spread the rice too thickly, as this will make rolling difficult.
Step 8
On top of the rice-covered kimchi, place one perilla leaf. Then, add half a slice of processed cheese on top of the perilla leaf. Finally, lay a strip of the pan-fried Spam over the cheese. Starting from the bottom edge of the kimchi, carefully roll everything up tightly, ensuring the perilla leaf, cheese, Spam, and rice stay together.
Step 9
Repeat this process to create a total of 8 Kimchi Spam Rolls. Once all rolls are made, slice them into bite-sized pieces, about 2-3cm thick. It helps to lightly moisten your knife with water or wipe it with a damp paper towel between cuts for cleaner slices. Arrange the sliced rolls attractively on a serving plate.
Step 10
Your delicious Kimchi Spam Rolls are ready! They are packed with flavor from the aged kimchi and Spam, eliminating the need for additional side dishes like pickled radish. Enjoy this wonderful and satisfying meal prepared with simple ingredients!
