Savory Spam and Eggplant Stir-Fry to Mix with Rice
A stir-fried side dish made with diced eggplant and Spam pan-seared until golden, seasoned with oyster sauce, and perfect for rice bowls.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This stir-fry starts by searing the eggplant and Spam in an ungreased pan to control excess moisture and prevent a soggy texture. Tossed quickly in aromatic garlic oil and savory oyster sauce, it is delicious served over rice. With 3 to 4 servings, it makes a convenient, satisfying one-bowl meal.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Spam120 g (small can)
- Eggplant2
- Onion1/3
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Minced garlic1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Ground black peppera little
- Use 2 small eggplants and a 120 g can of Spam, the smallest of the large, medium, and small sizes.
Steps
Prepare the ingredients
Use 2 small eggplants.
For the Spam, use the smallest 120g can among large, medium, and small sizes.
I prepared 1/3 onion and Cheongyang chili pepper (hot green chili).
Chop the ingredients
Dice the eggplant, Spam, and onion into small cubes so they are easy to scoop up with a spoon.
Thinly slice the Cheongyang chili pepper into rounds.
Pre-sear the ingredients
I seared the Spam and eggplant in a dry pan without any oil.
Do not cook them all the way through; just stir-fry until the surface turns golden, then transfer them to a plate.
Pre-searing them like this before adding seasoning keeps the texture firm and prevents them from turning soggy even after sitting for a while.
Stir-fry in garlic oil
Add oil to the pan and stir-fry 1 tbsp of minced garlic over low heat so it does not burn.
Once the garlic aroma rises fully, add the seared eggplant, Spam, onion, and Cheongyang chili pepper, tossing everything together so the garlic flavor infuses all the ingredients.
Season
Add 1 tbsp of oyster sauce, 1 tbsp of corn syrup (mulyeot), and 1 tbsp of mirin (cooking rice wine), then stir-fry quickly over high heat.
Because Spam is already salty, I seasoned it with just oyster sauce, but adjust with salt if it tastes bland to you.
Turn off the heat and finish with 1/2 tbsp of toasted sesame oil, 1/2 tbsp of toasted sesame seeds, and a little ground black pepper.
Finish
Once the seasonings are in, the key is to stir-fry quickly so the eggplant keeps its shape and texture.
The savory, rich Spam pairs wonderfully with the vegetables, making it perfect for mixing into rice.
Spoon it over freshly cooked rice and top with seaweed flakes or a fried egg for a complete, satisfying one-bowl meal.
Even kids who dislike eggplant will surely enjoy it when it is cooked with Spam.
Ppunwife's tips
- Pre-searing the ingredients before seasoning helps them keep a firm texture without turning soggy even if you save some for later.
- Once you add the seasoning, stir-fry quickly so the eggplant holds its shape and keeps its pleasant texture.
- Because Spam is naturally salty, I only used oyster sauce for seasoning, but add salt if it tastes too mild to you.
FAQ
Why do you stir-fry the eggplant first without oil?
Pre-searing the exterior in a dry pan helps it retain its texture and prevents it from turning mushy once the seasonings are added.
What can I substitute if I don't have oyster sauce?
The ingredient notes suggest replacing it with regular soy sauce (jin-ganjang).
How should I adjust the seasoning if it feels too bland after cooking?
Since the canned meat itself contains salt, taste it first and simply add a pinch of salt if needed.
How can I reduce the spiciness? AI-generated
You can leave out the Cheongyang chili pepper or replace it with non-spicy green bell pepper or sweet paprika.
