Kimchi Spam Musubi (Jumok Bap)
김치 스팸 주먹밥
This version of spam musubi (Koreans call this "jumok bap") uses .... kimchi!
- 2 cups of cooked white rice (sticks better than the brown rice)
- ½ small red and green pepper
- ripe baechu kimchi, ½ poki (head) or about ¾ cup cut small pieces
- 2-3 tbsp olive oil (any vegetable oil)
- 1 can low sodium spam, 12 oz
- dash salt and pepper (optional, since kimchi already has salt and spam has salt)
- 1 sheet of dried seaweed (gim )
- Cut spam into about 1/4 " or thiner slices and brown on a frying pan until it gets lightly brown, both sides. Set aside.
- Cut red and green pepper into small pieces. Set aside.
- Take out the stuffing (the non cabbage part) from kimchi, and cut into small pieces; leave out the leaves, squeeze out excess juice. If it's already cut kimchi, you still probably need to cut into smaller pieces.
- Heat a frying pan, and add enough olive oil and put cut kimchi and stir fry for 2-3 min. Add cut peppers and stir fry for 2-3 min or until the peppers get tender.
- Add cooked rice to the frying pan, and stir fry for 1-2 min until all the ingredients are mixed well. Taste and add dash salt and pepper if it needs; may not need much since spam has salt and so does kimchi. Cool it off slightly.
- Cut seaweed sheet into ½” to ¾” x strips. On a cutting board, place a sheet of spam and pile mixed rice on top and put another slice of spam, then tie with a seaweed strip. It works well when you make rice into elongated ball with both hands and then stack them up on top of the spam. Otherwise, if you have a plastic musubi mold, you can use that, too.
Serving Size: 4-6
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Preparation Time: 30 minutes