Korean Spam Mayo Rice Bowl
Fry 1.5 cm spam cubes in a single layer over medium heat, leaving them undisturbed for about 3 minutes until the underside is golden, then turn and cook about 2 minutes more until the edges look crisp. Toss with 1 tbsp soy sauce and 1 tsp sugar for about 30 seconds and turn off the heat as soon as the sugar dissolves and the spam looks glossy, before the glaze turns bitter. Scramble the eggs slowly over low heat and take the pan off while the curds still look slightly moist.
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Spam with a thin soy-and-sugar glaze and big, soft curds of egg go over rice, finished with mayonnaise and shredded roasted seaweed.
Read more
The cubes brown best spread out and left untouched, and those crisp edges are what set them apart from the soft egg.
Ingredients
Instructions
- 1
Cut the 180 g spam into roughly 1.5 cm cubes so the pieces brown evenly.
Beat the 3 eggs with a pinch of salt until no clear streaks of white remain.
- 2
Heat a pan over medium heat and spread 1 tablespoon cooking oil in a thin layer.
Add the spam in a single layer and leave it undisturbed for about 3 minutes until the underside turns golden.
- 3
Turn the spam and cook for about 2 more minutes, until the edges look crisp.
If too much fat renders out, push the pieces aside and lower the heat slightly so the glaze will not burn.
- 4
Add 1 tablespoon soy sauce and 1 teaspoon sugar, then toss quickly for about 30 seconds.
As soon as the sugar dissolves and the spam looks glossy, turn off the heat to prevent bitterness.
- 5
Warm another pan over low heat, pour in the beaten eggs, and stir slowly.
When soft curds form and the surface still looks slightly moist, remove the pan from heat and let the residual heat finish them.
- 6
Divide 2 cups warm rice between bowls, then arrange the glazed spam and soft eggs side by side.
Drizzle with 3 tablespoons mayonnaise, scatter 2 tablespoons shredded roasted seaweed, and serve while the rice is still warm.
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