Musubi with Thick Egg and Spam
A gimbap-style lunchbox dish made simply without a mold, packed with Spam and thick egg.
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 dish is made without a special mold by spreading lightly seasoned rice over seaweed, topping it with golden pan-fried Spam and a thick egg omelet, and rolling it up. The salty ham pairs perfectly with the soft egg for a well-balanced flavor, making it a great light option for picnics and outings.
- Servings
- about 2–3 servingsOriginal: 5 rolls
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Cooked rice2 bowls (450 g)
- Spam1 can (200 g)
- Egg5
- Lettuce (or perilla leaves)
- Gimbap dried seaweed sheets (gim)
- Salt
- Toasted sesame oil
- Toasted sesame seeds
- It is also delicious if you use perilla leaves instead of lettuce.
- If you want more green color or a fresher crunch, adding vegetables works wonderfully.
Steps
Prepare the ingredients
The ingredients for musubi are Spam, eggs, lettuce, and rice. It is also delicious if you use perilla leaves instead of lettuce.
Season the rice
Add salt, toasted sesame oil, and toasted sesame seeds to the rice and season it very lightly.
Adding two or three pinches per bowl of rice is just right.
Pan-fry the Spam
Cut the Spam into 5 slices, then pan-fry them in an oiled skillet until golden brown.
It is good to blanch the slices briefly in boiling water before frying to remove excess salt and additives.
Pan-fry the eggs
Beat 5 eggs well with about 1/5 tsp of salt.
Pan-fry them thick in a skillet, then cut to match the size of the Spam.
Assemble the musubi
Place a gimbap dried seaweed sheet vertically and cut it in half.
Spread the rice thinly over about 2/3 of the seaweed sheet, making sure to cover all the way to the edges.
Place the Spam, lettuce, and egg at the bottom edge and roll it right up, and you are done. It is truly simple.
Brush the surface with toasted sesame oil and slice it smoothly, and this super simple Musubi is complete.
Ppunwife's tips
- It is good to blanch the slices briefly in boiling water before frying to remove excess salt and additives.
- Since Spam is quite salty, frying the egg thicker balances the seasoning perfectly, making it fluffy and nutty.
FAQ
How can I reduce the saltiness or greasiness of the Spam?
Blanching it briefly in boiling water before pan-frying helps reduce the sodium and additives.
Can I use other vegetables instead of lettuce?
Using perilla leaves instead of lettuce also pairs very well.
How do I shape them nicely without a special mold?
Spread the rice thinly and evenly all the way to the edges over 2/3 of a halved seaweed sheet, add the fillings, and roll it tightly for a firm roll.
