Main ingredients 🥩
SpamEggPerilla leavesGreen onion
Striker Chef's Spam Mandu
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.
🙋 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.
Ingredients needed 🛒2 servings
- 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.
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