Spicy Kimchi Fried Rice with Crispy Spam

Kimchi fried rice with spam is an excellent way to use leftover ripe kimchi and day-old rice. Pan-fried spam and a sunny-side-up egg take this simple dish to the next level.

Kimchi fried rice with spam (kimchi bokkeumbap) is a comforting, quick Korean-style meal built from a few pantry staples: ripe kimchi, cold cooked rice, and spam. It’s popular at home because it’s fast, flexible, and full of savory, spicy, and slightly tangy flavors.

Does Kimchi Go With Spam?

Yes. The salty, rich flavor of spam pairs naturally with the bright, fermented tang of kimchi. The acidity and spice of kimchi cut through the fattiness of spam, creating a balanced bite. In Korea, spam became widespread after the Korean War and now appears in many everyday dishes, including kimchi fried rice.

Adding a spoonful of gochujang (Korean red pepper paste) lends a subtle sweetness and depth, while a drizzle of sesame oil and a runny egg yolk bring richness and finish the dish perfectly.

Why You’ll Love This Recipe

• Transforms leftover ripe kimchi and day-old rice into a quick, satisfying meal.
• Customizable: add extra vegetables or different proteins to suit your pantry.
• Balanced flavors — salty, sweet, sour, and umami — that come together in minutes.
• Adjustable heat: increase gochugaru (Korean red pepper flakes) or gochujang for more spice.

Ingredients You’ll Need

• 2 Tablespoons avocado oil (or neutral oil)
• 2 cups ripe kimchi, drained and chopped into bite-size pieces
• 3 Tablespoons kimchi juice
• 8 oz spam, cut into ½–1 inch cubes
• 3 cups cooked rice (preferably cold, day-old rice)
• 1 teaspoon Korean red pepper flakes (gochugaru)
• 1 Tablespoon gochujang (Korean red pepper paste)
• 1 Tablespoon sesame oil
• 2 scallions, chopped, for garnish
• 1 teaspoon toasted sesame seeds, for garnish
• ½ to 1 teaspoon sugar (optional, to balance very sour kimchi)
• 4 large eggs (optional, cooked sunny-side-up)

Step-by-Step Instructions

1. Heat a pan over medium-high heat and add about a tablespoon of oil. Add the cubed spam and fry until browned and crispy on one side, then flip and brown the other side (about 4–5 minutes). Remove the spam and set aside.
2. Add the remaining oil to the pan, then add the chopped kimchi, gochujang, and gochugaru. Stir-fry for 3–4 minutes until the kimchi softens and the paste is fragrant.
3. Add the cold, day-old rice to the pan. Break up any clumps by pressing with the flat side of a spatula, and stir so each grain is coated with kimchi and oil.
4. Return the fried spam to the pan and pour in the kimchi juice and sesame oil. Stir-fry everything together until heated through. Taste and adjust seasoning: if the kimchi is very sour, add ½ teaspoon sugar; if it’s mild, add a splash of soy sauce or more gochujang to your preference.
5. Remove from heat and garnish with sesame seeds and chopped scallions. Top each serving with a sunny-side-up egg if desired and serve immediately.

Expert Tips & Tricks

• Taste your kimchi before cooking. Fermentation levels vary: very ripe kimchi may be quite sour, while fresh kimchi can be mild.
• If kimchi is too mild, add minced garlic, ginger, or chopped onion to boost flavor, or increase gochujang and gochugaru for heat.
• If kimchi is too sour, rinse it briefly under cold water to remove excess juice, or simply reduce the amount of kimchi juice you add back in.
• Crisp the spam well — the rendered fat flavors the oil and adds texture.
• Always use cold, leftover rice for best separation of grains; warm rice tends to clump and becomes mushy.
• Coat each grain of rice in oil and kimchi so every bite is flavorful.

Ingredient Substitutions & Variations

• Swap the spam for chicken, bacon, ham, shrimp, or ground meat. Ground meat works well if marinated briefly in a mix of soy sauce and sugar.
• Add vegetables like peas, corn, or diced carrots — frozen vegetables are convenient and cook quickly.
• No gochujang? Use extra kimchi juice, or substitute with sriracha plus a pinch of sugar to mimic the sweet-spicy profile.

Storing & Reheating Leftovers

Store leftover kimchi fried rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about a minute, or stir-fry briefly in a hot pan. You can freeze portions for up to one month; cover the surface with plastic wrap before sealing to reduce freezer burn.

Serving Suggestions

• Top with a sunny-side-up egg and mix the runny yolk into the rice for extra creaminess.
• Sprinkle crushed toasted seaweed (gim) for more umami if you have it on hand.

Frequently Asked Questions

What does kimchi fried rice taste like?

It balances spicy, salty, and slightly sour notes from the kimchi with deep umami from the gochujang and fried spam. Cooking mellows the sharper fermented flavors and brings a savory richness to the dish.

Can you make kimchi fried rice without gochujang?

Yes. Many people prefer it without gochujang. You can skip it or use extra kimchi juice, or substitute sriracha plus a small amount of sugar to reproduce the sweet-spicy character.

Can you freeze kimchi fried rice?

Yes. Freeze in a freezer-safe container for up to one month. Cover the surface with plastic wrap before sealing to limit freezer burn.

More Recipes to Try

• Easy Spam Fried Rice
• Thai Red Curry Chicken Fried Rice
• Ketchup Fried Rice
• 15-Minute Korean Beef Bowl
• Korean Potato Side Dish (Gamja Jorim)
• Instant Pot Korean Short Ribs

Recipe Summary

Prep time: 8 mins • Cook time: 12 mins • Total time: 18 mins • Serves: 4

Enjoy this easy, flavorful kimchi fried rice with spam as a quick weeknight meal or a satisfying way to use up leftovers.