Seungwoo Dad's Gochujang Spam Bokkeumbap

Name: Seungwoo Dad's Gochujang Spam Bokkeumbap
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1/3 can Spam; 2-3 stalks green onion; 1 serving instant rice (cold); 2 eggs; 3 tbsp cooking oil; Gochujang sauce (to taste)

A highly addictive fried rice made by first mixing cold instant rice with eggs to achieve a perfectly dry and grainy texture, then adding spicy gochujang sauce and Spam.

15 min Difficulty Easy Rice bowls

Main ingredients

Spam Green onion Gochujang Egg Instant rice

Ingredients needed 1 servings

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Spam Green onion Gochujang Egg Instant rice

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Recipe

Finely dice the Spam into 1cm cubes and thinly slice the green onions for the fried rice.
In a bowl, mix gochujang and other seasoning ingredients to make the spicy sauce for the fried rice.
Crack 2 eggs into a bowl and add the cold instant rice (without microwaving it).
Add 3 tablespoons of cooking oil and mix until the rice grains, eggs, and oil are evenly combined, until slightly frothy.
Heat a pan and first add the diced Spam, stir-frying until golden and the oil is rendered.
When the Spam oil is released, add the rice mixture and stir-fry over high heat for about 5 minutes, stirring constantly until the rice becomes dry and separated.
Once the rice, which initially looks muddy, becomes fluffy and each grain separates, add the prepared gochujang sauce and stir-fry to combine thoroughly.
Finish by adding the sliced green onions for a crunchy texture, then spread the rice flat in the pan and press down slightly to create a crispy bottom before serving.

Finely chop Spam and green onions; prepare gochujang sauce.
Mix cold instant rice with 2 eggs and 3 tbsp oil until well combined.
Stir-fry the rice in the Spam oil until fluffy, then add gochujang sauce and green onions to finish.

Cooking tips

Never microwave the instant rice; it must be mixed cold with the egg wash to prevent sogginess and ensure a dry, fluffy texture.
The rice may look wet initially when frying, but stir-frying over high heat for at least 5 minutes will cook the eggs and evaporate moisture, making the grains separate.
At the end, spread the rice flat in the pan and press down to enjoy the nutty flavor of scorched rice (nurungji).

Recommended for

Those who want to make a dry, grainy fried rice like Chinese restaurant-style without fail.
Those who want to enjoy the addictive combination of spicy gochujang and salty Spam.

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