last weekend, spent at a retreat for my business + technology club, was full of firsts. some of those firsts are probably best left unsaid, in that hush hush what happens here stays here manner. (there were interesting bits that i felt compelled to share with friends not there, however). others included driving in san diego (surprisingly unfun and parking was a bear) and stuffing too many people into a house. a bunch of us slept on the ground, but there were enough chair/couch cushions to keep us from being too uncomfy (different uncomfortable, but anyways).
this wasn’t my first time making sushi, but it was my first time making spam kimbap, and i loved it.
in case you don’t know, kimbap is kind of like the korean version of sushi. (i had a friend who would would vehemently disagree that kimbap and sushi were similar in any sort of way, but it seems reasonable to me that the two could be historically linked). it’s filled with a mix of raw, cooked and pickled veggies, and can be customized protein-wise. for this spam kimbap, i’ve used scrambled eggs and pan-fried spam, but i’ve also had it with bulgogi (LOVE) and american cheese (this is gross. i’m also not a fan of american cheese in general).
1 year ago: roasted brussels sprouts with kimchi and ginger, maple persimmon upside down cake
2 years ago: winter panzanella with roasted vegetables, huckleberry’s chocolate chunk muffins
3 years ago: easy stovetop macaroni, peas, bacon, and cheese a la jamie oliver (college edition), chocolate meringue cake with whipped cream and raspberries
4 years ago: nanaimo bars, basic scones
- 1 can Spam cut into 5 slices crosswise
- 5 large eggs
- leaves from 1 large bunch of Swiss chard
- 2 carrots peeled and cut into very long/semi-thick matchsticks
- 1/2 danmuji yellow pickled radish, sliced into 5 pieces lengthwise
- 3 cups rice cooked
- 5 full sheets seaweed
- 1 T toasted sesame oil
- 2 T toasted sesame seeds
Pan-fry the Spam in a large non-stick pan over medium heat until golden brown on both sides. Drain on a paper towel lined plate, then slice into matchsticks. Pour off most of the fat from the pan.
Beat the eggs until homogenous. In the same pan over medium-low heat, add the eggs. Use a rubber spatula to move the eggs around a bit (and help them cook faster), making sure that the eggs cover the bottom of the pan once you're done stirring. Cook until almost set on top, then flip and cook until the other side sets. Don't worry if you can flip it pretty; you can't tell once you roll it all up and slice the kimbap. Transfer the eggs to a cutting board, and slice into strips similar in width to the Spam's width.
In the same pan over medium heat, add a bit of oil (or the Spam fat), and saute the chard until it's wilted.
Place a bamboo sushi rolling mat on a large, flat surface. Place a piece of plastic wrap slightly larger than the mat on top of the rolling mat. Grab a small dish of water, and gather all of your ingredients near your rolling mat.
Place a piece of seaweed, matte side up/visible, on the plastic wrap. Cover most of the surface of the seaweed (leave a few inches at the edge farthest from you rice-free) with a thin, even layer of rice, using your fingers to help spread it out. If the rice sticks to your fingers, dunk them in the bowl of water before proceeding.
Create a pile of the different fillings near the edge closest to you. You want a strip that runs along the width of the seaweed (ie if the carrots are shorter than that, add a few more matchsticks to the carrot-less parts of the kimbap) of each ingredient.
Squeezing firmly and starting from the side closest to you, gently roll the kimbap up using the mat and plastic wrap as a guide. Make sure that you don't roll the mat or plastic into the kimbap.
Set the roll seam side down on a plate. If the roll doesn't seem to want to stick to itself, run a damp fingertip along the edge of the plain seaweed to help it stick. Repeat the assembly/rolling process with the remaining ingredients. You can make the kimbap a few hours ahead: wrap the rolls in plastic wrap at this stage and store in a cool, dry place (do not refrigerate).
Brush a small amount of sesame oil over each roll, and sprinkle with sesame seeds. Using a sharp, large knife, cut off the ends of the kimbap to make it neat, then slice and serve.
The aim when you're prepping the ingredients is to get them roughly the same width (different lengths is inevitable and fine). Not necessary, but it makes it easier and faster to assemble the kimbap.
You can sub in bulgogi or sauteed shiitake mushrooms or any protein really for the Spam. (You may have leftover Spam). Other possible subs/additions: beet greens, spinach, fish cake, imitation crab, cucumber, etc.
more korean (ish) deliciousness