Making Kimchi Fried Rice w/ spam ️
Making KIMCHI FRIED RICE w/ spam 🥬🌶️🍚 is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by Sarah 호정 on YouTube.
Prep: 10 min | Cook: 7 min | Total: 22 min
Cost: $15.41 total, $7.71 per serving
Ingredients
- 1 cup Kimchi Leaves (Only the leafy parts, chopped)
- 2 tablespoons Kimchi Juice (Reserve for kimchi stew or soup)
- 1 can Spam (340 g, diced into ½‑inch cubes)
- 2 tablespoons Vegetable Oil (For green onion oil)
- 4 stalks Green Onions (White and green parts, chopped; divided for oil and garnish)
- 1 tablespoon Unsalted Butter (Softened)
- 1 tablespoon Soy Sauce (Regular or low‑sodium)
- ¼ teaspoon Black Pepper (Freshly ground)
- 1 teaspoon Sesame Seeds (Toasted)
Instructions
Prepare Ingredients
Chop the leafy parts of the kimchi into bite‑size pieces and set aside. Dice the Spam into ½‑inch cubes. Separate 2 green onion stalks (white and light green parts) for the oil and keep the remaining 2 stalks sliced thin for garnish.
Time: PT4M
Make Green Onion Oil
Heat the vegetable oil in the skillet over medium‑high heat. Add the chopped white/green parts of the green onions and sauté for 30 seconds until fragrant, then remove and set aside.
Time: PT1M
Temperature: Medium‑high heat
Cook Spam
In the same skillet, add the diced Spam and stir‑fry for 2‑3 minutes until the edges turn golden and a little crisp.
Time: PT3M
Temperature: Medium‑high heat
Add Kimchi Leaves
Add the chopped kimchi leaves to the skillet and toss with the Spam for another 1‑2 minutes, allowing the leaves to wilt slightly.
Time: PT2M
Temperature: Medium‑high heat
Season the Stir‑Fry
Stir in the reserved kimchi juice, soy sauce, butter, and black pepper. Cook for 30 seconds, letting the butter melt and coat everything.
Time: PT1M
Temperature: Medium‑high heat
Finish with Garnish
Remove the skillet from heat. Sprinkle the sliced fresh green onions and toasted sesame seeds over the top. Drizzle a tiny bit of the saved green‑onion oil if desired.
Time: PT1M
Plate and Serve
Transfer the stir‑fry to serving plates or bowls. Enjoy as a standalone meal or with a bowl of steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Gluten‑free if using tamari, Keto‑friendly, Not vegetarian
Allergens: Soy, Dairy, Sesame
Ingredient Substitutions
- Instead of Kimchi Leaves: Pickled cabbage, Sauerkraut
- Instead of Kimchi Juice: Fish sauce, Soy sauce
- Instead of Spam: Diced ham, Firm tofu
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Green Onions: Leeks, Shallots
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Black Pepper: White pepper
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Wok
- Spatula or Wooden Spoon
- Measuring Spoons
- Small Bowl
- Plate for Serving
Critical Steps — Do Not Skip
- Reserve kimchi juice for kimchi stew before cooking.
- Infuse oil with green onion for aromatic base.
- Add butter and soy sauce at the end to create a glossy coating.
- Garnish with fresh green onions and toasted sesame seeds for texture and flavor.
Chef Tips from the Video
- Use a very hot pan to get a quick sear on the Spam; this adds texture.
- Toast sesame seeds in a dry pan for 30 seconds for extra nuttiness.
- If you like extra heat, add a pinch of gochugaru (Korean red pepper flakes).
Troubleshooting
Spam turns out dry and rubbery.
Pat the Spam cubes dry before cooking and avoid over‑cooking; remove when golden.
Kimchi leaves are too sour.
Rinse quickly and drain, or balance with a little extra butter or a pinch of sugar.
Dish is too salty.
Reduce the amount of kimchi juice and soy sauce, and add a splash of water.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture of kimchi leaves changes.
Room temperature: Cool down to room temperature within 2 hours; do not leave out longer.
Make-Ahead Tips
- Dice Spam and chop kimchi leaves a day ahead; store in separate containers.
- Prepare green onion oil in advance and refrigerate for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of kimchi in Korean cuisine?
Kimchi is a cornerstone of Korean meals, dating back centuries as a method of preserving cabbage and radishes through fermentation. It provides a tangy, spicy flavor profile that balances rich dishes and is served at almost every Korean table.
How did Spam become a popular ingredient in Korean cooking?
Spam was introduced to Korea during the Korean War when U.S. military rations were widely distributed. Over time, Koreans incorporated Spam into everyday dishes like budae jjigae (army stew) and stir‑fries, creating a unique fusion of flavors.
What traditional Korean side dishes (banchan) pair well with this Kimchi Spam Stir‑Fry?
Serve the stir‑fry with steamed rice and classic banchan such as Korean spinach namul, seasoned bean sprouts, or a simple cucumber kimchi to add freshness and contrast.
What occasions or celebrations is kimchi traditionally associated with in Korean culture?
Kimchi is central to Korean holidays like Seollal (Lunar New Year) and Chuseok (harvest festival), where families make large batches together in a communal activity called kimjang.
What are authentic traditional ingredients for kimchi versus acceptable substitutes in this recipe?
Traditional kimchi uses napa cabbage, Korean radish, gochugaru, fish sauce, and fermented shrimp. In this quick stir‑fry, you can substitute the kimchi juice with a splash of soy sauce or fish sauce if the original is unavailable.
How does the YouTube channel Sarah 호정 specialize in cooking content?
The YouTube channel Sarah 호정 focuses on Korean home cooking, sharing fast, budget‑friendly recipes that often use pantry staples and leftovers, with clear step‑by‑step visuals and cultural anecdotes.
What is the cooking philosophy and style of the YouTube channel Sarah 호정?
Sarah 호정 emphasizes simplicity, resourcefulness, and preserving authentic Korean flavors while adapting recipes for busy modern kitchens, often highlighting techniques like making green‑onion oil and reusing kimchi juice.
What are the most common mistakes to avoid when making Kimchi Spam Stir‑Fry?
Common errors include overcooking the Spam, which makes it rubbery, and adding too much kimchi juice, which can make the dish overly salty. Also, be sure not to burn the butter; add it at the end for a smooth finish.
How do I know when the Kimchi Spam Stir‑Fry is done cooking?
The dish is ready when the Spam pieces are golden‑brown, the kimchi leaves have wilted but still retain a slight crunch, and the sauce has glossy coating that clings to the ingredients. A quick taste should reveal balanced salty‑sour flavors.
Can I make this Kimchi Spam Stir‑Fry ahead of time and how should I store it?
Yes, you can prepare the ingredients ahead and store the cooked stir‑fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to restore crispness.
Last updated: September 3, 2026
