My Korean KitchenSpam Egg and Rice Bowl
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Ingredients
Serves 2- 1/2 cup corn kernel
- 10 g green onions ((0.4 ounces), thinly sliced)
- 2 eggs (, beaten)
- 1 tsp soy sauce (, regular (I use kikkoman brand))
- 1 Tbsp rice wine (, sweet)
- 1/2 tsp sugar (, brown)
- 2 cups cooked white rice ((e.g. sushi rice))
- Some cooking oil ((e.g. rice bran oil, canola oil))
- 10 g seasoned seaweed strips ((0.4 ounces), thinly sliced(optional) sesame seeds)
- 100 g Spam ((3.5 ounces))
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Steps
- Step 1
Prepare the Eggs: Beat the eggs in a bowl. In a skillet, add a little cooking oil if needed. Pour the eggs into the pan and cook over medium-low heat until fully set. Remove from the heat and transfer to a cutting board. Roll up the omelette and slice it into thin strips. Alternatively, you can make scrambled eggs if preferred. Set aside.
- Step 2
Cook the Spam: Heat cooking oil in the same skillet over medium heat. Add the diced Spam and cook, stirring occasionally, until golden brown and crispy. This should take about 3-4 minutes. Once cooked, remove the Spam from the skillet and set aside.
- Step 3
Sauté the Corn: Gently cook the corn kernels in a pan with soy sauce, sugar, and rice wine, allowing them to absorb the savory-sweet flavors as they sauté.
- Step 4
Assemble the Bowl: In a slightly shallow bowl, such as a pasta bowl, place the cooked rice as the base. Top the rice with corn kernels and chopped green onions. Layer the egg omelette strips and crispy spam on top. Drizzle mayonnaise over the top, ensuring it’s evenly distributed. Add optional toppings such as sesame seeds, seasoned seaweed strips, and furikake (rice seasoning) for extra flavor and texture.
- Step 5
Serve warm, paired with napa cabbage kimchi or radish kimchi.
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Prepare the Eggs: Beat the eggs in a bowl. In a skillet, add a little cooking oil if needed. Pour the eggs into the pan and cook over medium-low heat until fully set. Remove from the heat and transfer to a cutting board. Roll up the omelette and slice it into thin strips. Alternatively, you can make scrambled eggs if preferred. Set aside.
Source: My Korean Kitchen
