Korean · Lunch
Spicy Spam and Rice Blocks
Spam Musubi Korean-Style
Korean-style musubi blocks with spam glazed in soy and gochujang, layered over short-grain rice and wrapped in seaweed strips, served with cucumber and pickled radish.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
680Calories
28gProtein
42gFat
58gCarbs
8gSugar
3gFiber
1420mgSodium
55mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Julienne cucumber into thin matchsticks. Thinly slice pickled radish and scallions. Whisk soy sauce, gochujang, brown sugar, mirin, black pepper, and 2 tbsp water into a smooth glaze. Cut 4 seaweed sheets into 4 strips each (16 strips total).
2
Boil
Combine rinsed rice with 360ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until liquid absorbs. Rest covered off heat 8 minutes, then fluff with 2 tsp sesame oil and a pinch of salt.
3
Sear
Heat neutral oil in a wide skillet over medium-high. Lay spam slabs flat, pan-fry 2 minutes per side until edges turn deep golden and crisp. Pour glaze into the pan, toss spam 60 seconds until coated and sauce reduces to a sticky finish. Transfer to a board and rest 60 seconds.
4
Wrap
Press a quarter of warm rice into a 5mm thick rectangular block on a board. Lay a glazed spam slab on top and wrap a seaweed strip around the centre. Repeat for 8 musubi blocks total.
5
Plate
Arrange musubi blocks on a plate alongside cucumber and pickled radish. Scatter scallions and sesame seeds over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) spam
- 240g (8.5 oz) short-grain white rice
- 360ml (1.5 cups) water
- 4 sheets sushi-grade roasted seaweed
- 200g (7.1 oz) cucumber
- 80g (2.8 oz) yellow pickled radish
- 40ml (2.7 tbsp) soy sauce
- 30g (1.1 oz) gochujang
- 20g (0.7 oz) light brown sugar
- 20ml (4 tsp) mirin
- 20ml (4 tsp) toasted sesame oil
- 20ml (4 tsp) neutral oil
- 2 scallions
- 10g (2 tsp) toasted sesame seeds
- 0.5 tsp freshly ground black pepper