Easy Spam Kimchi Fried Rice Recipe

검색

🥢 Introduction

Kimchi fried rice, or kimchi-bokkeumbap, is one of those Korean dishes that almost every Korean has their own way of making.

There isn’t really one “right” recipe. Some people add Spam, some use bacon or pork, and others keep it simple with just kimchi and rice. Some like it spicy, while others add a little sugar to balance the sourness of well-fermented kimchi. And, of course, everyone has their own favorite toppings.

At its heart, kimchi fried rice is exactly what it sounds like: fried rice where kimchi is the main ingredient. The kimchi gives the rice its signature spicy, tangy, and savory flavor, so the better the kimchi, the better the fried rice will be.

This version is my simple Spam Kimchi Fried Rice. I use leftover cooked rice, well-fermented kimchi, Spam, green onions, and a few basic seasonings. I also add a little mayonnaise at the end. It may not be the most traditional ingredient, but it adds a subtle richness that I really enjoy.

The best thing about kimchi fried rice is how easy it is to adjust. You don’t need to follow the recipe perfectly. If your kimchi is very sour, add a little more sugar. If you like spicy food, add more gochugaru. Have extra Spam in the fridge? Add it. That’s part of the fun of making kimchi fried rice at home.

For this recipe, I use 2 cups of cooked rice to make 2 servings. I like to finish it with a crispy fried egg, plenty of shredded seaweed, and sesame seeds. The runny egg yolk mixed into the hot kimchi fried rice makes it even more satisfying.

If you have leftover rice and kimchi in your fridge, you already have most of what you need for a quick and comforting Korean meal.

🛒Ingredients

✓ 2 cups (about 400 g) cooked rice – Day-old rice or chilled rice works best. It’s less sticky and easier to stir-fry.
✓ 180–200 g (6–7 oz) well-fermented kimchi – Kimchi is the star of this dish, so use well-fermented kimchi with a slightly sour flavor if you can.
✓ 100–120 g (3.5–4 oz) Spam, diced – I like using Spam because its salty, savory flavor goes really well with kimchi.
✓ ½ green onion, chopped – Adds a little freshness and a nice aroma to the fried rice
✓ 1 tbsp sugar – A little sugar helps balance the sourness of fermented kimchi.
✓ 1 tbsp gochugaru (Korean red pepper flakes) – Add more or less depending on how spicy you like your fried rice.
✓ 1 tbsp soy sauce, adjust to taste – Adds savory depth and seasons the rice. The amount you need may vary depending on how salty your kimchi and Spam are.
✓ ½ tbsp mayonnaise – Stir in after turning off the heat for a subtle creamy richness.
✓ Cooking oil, as needed

Toppings

✓ 2 fried eggs – Optional, but I highly recommend them. I especially like a runny yolk mixed into the hot fried rice.
✓ Shredded roasted seaweed, for topping – I like to add plenty rather than just a little. It goes especially well with the kimchi and egg.
✓ Sesame seeds, for topping – Just a small sprinkle at the end.

🍳 How to Make Spam Kimchi Fried Rice

Step 1. Cook the Spam

Heat a little cooking oil in a large skillet over medium heat. Add the diced Spam and cook for 1–2 minutes, stirring occasionally, until the edges are lightly golden.

You don’t need to make the Spam very crispy. Just give it a little color before adding the other ingredients. This brings out more of its savory flavor.

Step 2. Stir-Fry the Kimchi

Add the chopped green onion, kimchi, sugar, and gochugaru to the skillet all at once.

Stir everything together and cook for about 2–3 minutes, until the kimchi softens and some of the moisture has cooked off. Frying the kimchi first gives the fried rice a deeper flavor and keeps it from becoming too wet.

If your kimchi is very sour, you can add a little more sugar. If you like spicy food, add a little extra gochugaru.

Step 3. Add the Soy Sauce and Rice

Push the Spam and kimchi mixture to one side of the skillet. Pour the soy sauce into the empty space and let it sizzle for a few seconds.

Add the cooked rice and mix everything together. Use your spatula to break up any large clumps of rice and stir until the rice is evenly coated with the kimchi mixture.

Cook for another 2–3 minutes, stirring occasionally, until the rice is hot and slightly toasted in places.

step 4. Stir in the Mayonnaise

Once the rice is nicely fried, turn off the heat.

Add ½ tablespoon of mayonnaise and mix it into the hot rice. You only need a small amount. It adds a little richness and makes the fried rice taste smoother without making it heavy.

step 5. Add the Toppings

Divide the kimchi fried rice between two bowls and top with a fried egg, plenty of shredded roasted seaweed, and a sprinkle of sesame seeds.

I especially like breaking the egg yolk over the hot rice and mixing it together with the seaweed. The combination of the runny egg yolk, spicy kimchi, savory Spam, and roasted seaweed is hard to beat.

🍽️ Serving Tips

Kimchi fried rice is best served hot, right after it’s cooked. I like to top it with a crispy fried egg, plenty of shredded roasted seaweed, and a sprinkle of sesame seeds.

If you like your fried rice crispy, don’t stir it too much at the end. Let it sit in the skillet for a little while so the rice on the bottom gets golden and slightly crunchy. Then scrape it up with your spatula and mix it through the rice.

That crispy layer is honestly one of my favorite parts of kimchi fried rice.

And in Korea, we sometimes eat extra kimchi on the side with kimchi fried rice. It sounds a little funny because the dish already has kimchi in it, but the fresh, crunchy kimchi goes really well with the warm fried rice. The contrast in texture and flavor is so good.

❓ FAQ

Q. Can I use freshly cooked rice for kimchi fried rice?

A. You can, but chilled or day-old rice usually works better. Freshly cooked rice has more moisture, so the fried rice can turn out a little soft or sticky. If fresh rice is all you have, spread it out on a plate for a few minutes and let some of the steam escape before frying.

Q. What kind of kimchi is best for kimchi fried rice?

A. Well-fermented kimchi with a slightly sour flavor works best. As kimchi ferments, its flavor gets deeper, which makes a big difference in fried rice. If your kimchi is still fresh and mild, you can add a little extra sugar or gochugaru to adjust the flavor.

Q. Is Spam the same in every country?

A. Not always. The saltiness of Spam can vary depending on the country and the version you buy. If the Spam you’re using tastes quite salty, you may want to use a little less soy sauce or reduce the amount of Spam.

I recommend tasting the fried rice before adding any extra seasoning. The kimchi and Spam already bring plenty of salt, so you may not need as much soy sauce as you expect.

Q. Can I make kimchi fried rice without Spam?

A. Absolutely. I love adding Spam, but you definitely don’t need it. You can leave it out or use bacon, pork, tuna, or whatever you happen to have in the fridge. Kimchi and rice alone make a great fried rice, too.

Q. Why do you add mayonnaise to kimchi fried rice?

A. It sounds a little strange, I know:) But just a small amount makes the rice a little richer and smoother. You won’t really taste the mayonnaise itself. I add it after turning off the heat and mix it straight into the hot rice.

Q. How can I make kimchi fried rice crispy?

A. Once the rice is fully cooked, stop stirring and let it sit in the skillet for a little while. The rice touching the bottom will start to turn golden and crispy. Once it has browned, scrape it up with your spatula and mix it into the rice.

Q. How spicy is this kimchi fried rice?

A. It really depends on your kimchi and how much gochugaru you use. This recipe is moderately spicy, but it’s easy to adjust. Add more gochugaru if you like it hot, or use less if you prefer a milder flavor.

👉👉 You Might Also Like

---

🇰🇷 First time cooking Korean food?

👉 8 Essential Korean Ingredients Every Beginner Needs

👉 Korean Soy Sauce Explained: Jin Ganjang vs Guk Ganjang

👉 Gochujang vs. Gochugaru: What’s the Difference?

검색