Hi everyone, this is Madeleine. I had way too many cheongyang peppers left in my fridge, so I decided to make Spam cheongyang pepper kimbap.
It’s a savory, spicy kimbap that cuts through the greasiness of the Spam while bringing out a deep, spicy umami flavor.
The ingredients are simple, so you can whip this up in no time. For about 10 rolls, 4-5 cans of Spam is the right amount, and you can adjust the rest of the ingredients to your taste.
Ingredients
- Kimbap seaweed (gim) – 10 sheets
- Spam – 4-5 cans
- Danmuji – 10 strips (Korean pickled yellow radish, sold at Korean grocery stores; can be omitted)
- Cheongyang pepper – to taste (Korean spicy green chili pepper; can substitute with jalapeño or serrano pepper)
- Cooked rice – to taste
- Seasoned salt – to taste
- Sesame oil – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely chop the cheongyang peppers and Spam.
2Heat a small drizzle of cooking oil in a pan and stir-fry the Spam and cheongyang peppers together over low heat.
3Once the Spam turns golden brown, transfer it to a large bowl with the rice and mix well. Season with seasoned salt, and add just a touch of sesame oil for fragrance.TipAdding too much sesame oil will make it hard to roll the kimbap tightly, so use it sparingly.
4Lay a sheet of gim on the bamboo rolling mat, spread the rice evenly, and place a strip of danmuji on top. Roll tightly, pressing firmly as you go.TipYou can skip the danmuji, but adding it gives the kimbap a nice crunchy texture.
5Once all the rolls are done, brush the outside lightly with sesame oil for a glossy finish, then slice into bite-sized pieces.
If you want to add even more umami, try adding just a tiny pinch of beef dasida while frying the Spam.
It gives the kimbap an even deeper, richer flavor.
Ingredients
- Kimbap seaweed (gim) – 10 sheets
- Spam – 4-5 cans
- Danmuji – 10 strips (Korean pickled yellow radish, sold at Korean grocery stores; can be omitted)
- Cheongyang pepper – to taste (Korean spicy green chili pepper; can substitute with jalapeño or serrano pepper)
- Cooked rice – to taste
- Seasoned salt – to taste
- Sesame oil – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely chop the cheongyang peppers and Spam.
- Heat a small drizzle of cooking oil in a pan and stir-fry the Spam and cheongyang peppers together over low heat.
- Once the Spam turns golden brown, transfer it to a large bowl with the rice and mix well. Season with seasoned salt, and add just a touch of sesame oil for fragrance.
Tip.Adding too much sesame oil will make it hard to roll the kimbap tightly, so use it sparingly. - Lay a sheet of gim on the bamboo rolling mat, spread the rice evenly, and place a strip of danmuji on top. Roll tightly, pressing firmly as you go.
Tip.You can skip the danmuji, but adding it gives the kimbap a nice crunchy texture. - Once all the rolls are done, brush the outside lightly with sesame oil for a glossy finish, then slice into bite-sized pieces.
