Striker Chef's Spam Mandu

Name: Striker Chef's Spam Mandu
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 can (small) Spam; Appropriate amount of leftover japchae; 1-2 eggs; 1/2 green onion; 10-12 perilla leaves; Appropriate amount of cooking oil; A little Sriracha sauce

A super simple mandu made by topping perilla leaves with a filling of mashed spam, leftover japchae, green onions, and egg, then folding and pan-frying until golden brown.

10 min Difficulty Very easy drinking snack

Main ingredients

Spam Egg Perilla leaves Green onion

Ingredients needed 2 servings

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Spam Egg Perilla leaves Green onion

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1 can (small) Spam

Appropriate amount of leftover japchae

1-2 eggs

1/2 green onion

10-12 perilla leaves

Appropriate amount of cooking oil

A little Sriracha sauce

Recipe

Finely chop the green onion and cut the leftover japchae into small pieces with scissors.
To avoid the hassle of getting spam grease on the cutting board, scoop out the spam directly from the can with a spoon, mash it, and place it in a bowl.
Combine the finely chopped japchae, green onion, and mashed spam in a bowl, crack in the eggs, and mix well to prevent the filling ingredients from clumping.
Generously coat a frying pan with cooking oil, heat the pan, then reduce the heat to medium-low.
Lay out the perilla leaves one by one and place a spoonful of the prepared spam filling onto each leaf.
Once the filling starts to cook and turn golden brown from the pan's heat, fold the perilla leaves in half to create a crescent moon shape.
Flip and cook until both sides are golden brown, the perilla leaves are crispy, and the filling is fully cooked.
Arrange the finished mandu on a plate and serve with your favorite dipping sauce (Sriracha sauce, ketchup, etc.).

Mix mashed spam, chopped japchae, green onion, and egg to make the mandu filling.
Place the filling onto perilla leaves one by one and pan-fry in an oiled pan.
Once the bottom is cooked, fold in half, pan-fry until golden brown on both sides, and serve with your preferred sauce.

Cooking tips

To prevent the cutting board from getting greasy from the spam, mashing it directly in the can with a spoon or scissors simplifies the cooking process.
If the saltiness of regular spam feels too intense, consider using a milder or lighter version of the product.
Pairing it with a Southeast Asian-style Sriracha sauce, which offers a sweet and spicy flavor, effectively cuts through the rich, oily taste of spam, making it enjoyable without becoming tiresome.

Recommended for

Those who want to use up leftover holiday japchae in a unique and delicious way.
Those who want to make a high-quality appetizer very quickly and easily, minimizing cooking utensils and dishwashing.
Those who want to experience the harmonious blend of the perilla leaf's unique fragrance and the savory, salty flavor of spam in one bite.

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