Korean · main

Kimchi Fried Rice with Spam

Kimchi Fried Rice with Spam reads umami 6.7, salinity 5.4 and richness 5.0 on Palate's 0–10 flavor X-ray — a Korean main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 4.2 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.7 · Salinity 5.4 · Richness 5.0 · Nutty 4.7 · Sourness 4.2 · Allium 3.9 · Sweetness 3.9 · Heat 3.3 · Funk & Ferment 3.0 · Marine & Briny 2.4 · Herbaceous 2.1 · Warm Spice 1.5 · Earthy 1.2 · Bitterness 1.1

What's in it (14)

• canned chili — 340 g
• vegetable oil — 41 g
• yellow onion — 55 g
• scallions — 300 g
• garlic — 9 g
• white cabbage — 473 g
• dill pickle juice — 44 g
• gochujang — 15 g
• soybean soy sauce — 15 g
• cold cooked rice — 710 g
• salt — 3 g
• eggs — 400 g
• dark sesame oil — 5 g
• ground toasted sesame seeds — 30 g

Time & effort: about 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 108.3 kcal, 4.3 g protein, 4.7 g fat, 12.5 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat 1 tablespoon of the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the Spam and sear in a single layer, turning occasionally, until deeply golden and crisp on most sides, 5-6 minutes. Transfer to a plate.
2. Add another tablespoon of oil to the same skillet over medium heat. Add the onion and scallion whites; cook, stirring occasionally, until the onion is softened and translucent, 3-4 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the chopped kimchi and cook, stirring often, until it darkens slightly at the edges and most of its liquid has evaporated, 3-4 minutes — this concentrates the kimchi's flavor and tames its sourness.
5. Stir in the reserved kimchi juice, gochujang, and soy sauce; cook until glossy and fragrant, about 1 minute.
6. Add the rice, breaking up any clumps with your spatula, and toss until every grain is coated red. Press the rice into an even layer and let it sit undisturbed until the bottom turns golden and lightly crisp, 3-4 minutes, then flip and toss again.
7. Return the crisped Spam to the skillet, sprinkle with the salt, and toss until everything is evenly combined and heated through, about 2 minutes. Remove from heat, drizzle with the sesame oil, and toss once more.
8. Wipe out a small nonstick skillet, or clear a space in the large one, and heat the remaining tablespoon of oil over medium heat. Crack in the eggs and fry until the whites are fully set but the yolks are still runny, 2-3 minutes.
9. Divide the rice among bowls, top each with a fried egg, and finish with the sesame seeds and reserved scallion greens.

Dishes with a similar flavor shape

• Seared Ahi Tuna Poke Bowl — American · Hawaiian
• Korean Spicy Squid Stir-Fry (Ojingeo Bokkeum) — Korean
• Crispy Peanut Tofu with Sweet Chili Sauce — Thai
• Spicy Peanut Noodles with Chicken — Chinese-American
• Sushi Lovers Seaweed Salad — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.