Spam Seaweed Rolls
Spam Seaweed Rolls are a flavorful combination of savory Spam, seasoned rice, crisp greens, and seaweed. This quick and easy Korean-inspired recipe is perfect for snacks, appetizers, or lunchboxes, ready to delight in just 25 minutes!
Spam Seaweed Rolls are a delightful fusion of savory, umami-rich Spam, perfectly seasoned rice, and crisp fresh greens, all wrapped in delicate sheets of seaweed. This simple yet flavorful dish combines the bold taste of gochujang (Korean red chili paste) and sesame oil for a satisfying balance of spice and nuttiness. Enhanced with a hint of sweetness from oligodang and the crunch of sesame seeds, these rolls offer a unique twist on traditional Korean gimbap. Perfect as a quick snack, lunchbox treat, or party appetizer, Spam Seaweed Rolls are both easy to make and irresistibly delicious!
Ingredients
- Spam: 200g
- Seaweed: 3 sheets (cut into 12 pieces)
- Rice: Cooked
- Gochujang (red chili paste): 1 tbsp
- Sugar: 1 tsp
- Green onion: Finely chopped
- Oligodang (corn syrup): To taste
- Sesame seeds: To taste
- Lettuce and perilla leaves: 3 each
- Sesame oil: To taste
- Salt: A pinch
Nutritional Information
- Calories: 310
- Protein: 10g
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 25mg
Directions
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Slice the Spam into 5 pieces using a slotted spoon. Place the slices in a bowl of water and let them soak for a while to reduce saltiness.Meanwhile, prepare the other ingredients.
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Finely chop the green onion. Remove the soaked Spam and mash it in a separate bowl using a slotted spoon.
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Heat a pan and add 1 tbsp of gochujang and 1 tsp of sugar. Stir and cook briefly. Push the mixture to one side of the pan and add the chopped green onion. Sauté lightly. Combine the mashed Spam and green onion in the pan. Stir-fry the mixture together. Drizzle lightly with oligodang, mix well, and continue frying. Sprinkle sesame seeds lightly before removing from heat.
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In a bowl, mix cooked rice with a pinch of salt and sesame oil.
Take 3 sheets of seaweed and cut them into 12 pieces. Lay the seaweed pieces flat and spread a thin layer of the mixed rice on each. Place lettuce and perilla leaves on top of the rice. Roll them tightly, starting with the leaves and then wrapping with the seaweed. -
Arrange the rolls in a serving bowl. Lightly brush the rolls with sesame oil and sprinkle sesame seeds on top.
