๐Ÿš Spam Mayo Rice Bowl

White rice in a cream-colored ceramic bowl with fine speckles and a brown rim on a wooden table, topped with browned Spam lightly coated in creamy seasoning, fried scallions, stir-fried onion, and fully cooked scrambled eggs. A small bowl of kimchi sits behind it.

Fry Spam with scallions for a sweet, savory aroma, then stir-fry onion and eggs and finish with mayonnaise. Serve over rice and mix—it brings together a salty, nutty taste in each bite.

You don’t need many ingredients. Spam, scallions, onion, eggs, mayonnaise, and soy sauce are all you need, and one pan is enough. Frying the Spam with scallions brings out their aroma and a little sweetness, while the onion softens as it cooks.

Even if it’s your first time, the order is simple: fry the Spam and scallions first, cook the onion and eggs, mix in the seasonings, and spoon everything over the rice.

Spam, scallions, and mayonnaise make it savory

Spam browns and becomes richer and saltier when fried. Adding finely chopped scallions lets their aroma soak in and brings out a gentle sweetness as they cook. Mixing in mayonnaise softens the richness, while Korean soy sauce and Korean cooking wine balance the seasoning.

Onion loses its sharp edge and turns sweet as it cooks. The eggs add a savory richness so everything comes together. Mixed with rice, it makes a complete one-bowl meal.

⏱ At a Glance

  • Servings: 1
  • Estimated cooking time: about 12–15 minutes for prep and stir-frying (cook the rice separately as you usually do)
  • Extra prep: trim scallions and onion, slice Spam, cook rice
  • Difficulty: Easy
  • Equipment: frying pan
  • Flavor: salty, savory Spam; scallion aroma and mild sweetness; creamy mayonnaise

๐Ÿ›’ Ingredients

Basic ingredients

  • Cooked rice: 200 g (about one bowl)
  • Spam: 80 g
  • Eggs: 2
  • Onion: 100 g after trimming
  • Scallions (jjokpa): 20 g after trimming
  • Cooking oil: 15 ml (1 tablespoon)

Seasoning

  • Mayonnaise: 30 ml (2 tablespoons)
  • Korean soy sauce for cooking (jin-ganjang): 22.5 ml (1.5 tablespoons)
  • Sugar: 15 ml (1 tablespoon)
  • Korean cooking wine (matsul): 15 ml (1 tablespoon)

๐Ÿ‘ฉ‍๐Ÿณ How to Make Spam Mayo Rice Bowl

1. Prepare the ingredients

Slice 80 g Spam about 1 cm thick. Finely chop 20 g scallions (jjokpa). Slice or chop 100 g onion into bite-size pieces. Beat 2 eggs in a bowl.

Cook 200 g rice as you usually do and keep it warm. This is separate from the stir-fry time.

2. Fry the Spam and scallions

Heat a frying pan over medium heat, add 15 ml oil, and fry the Spam on both sides until browned. While it fries, add the finely chopped scallions and stir together. Check from about 2–3 minutes; when the Spam is browned and the scallion aroma comes through, remove them from the pan.

3. Stir-fry the onion

In the same pan, add the onion and cook over medium heat until it turns translucent. Check from about 2–3 minutes until it tastes sweet.

4. Add the eggs and mix

Once the onion is cooked, pour in the beaten eggs and scramble them. When the eggs are fully set and no wet parts remain, return the fried Spam and scallions and mix well.

5. Add the seasonings and finish

Add 30 ml mayonnaise, 22.5 ml Korean soy sauce, 15 ml sugar, and 15 ml Korean cooking wine (matsul). Stir briefly over low heat. When the seasonings coat everything evenly and you have confirmed the eggs are fully cooked, turn off the heat. (Mirin can replace the cooking wine in the same amount; adjust saltiness if the sweetness or alcohol differs.)

6. Serve over rice

Put 200 g warm rice in a bowl and top with the stir-fried mixture. Mix and eat.

๐Ÿ’ก Ajumma's Tips

Frying Spam with scallions brings out aroma and mild sweetness. Finely chopped scallions won’t burn easily and release their flavor well.

Removing the Spam after frying lets excess oil drain for a cleaner taste. When you lift it out, press lightly with a paper towel to remove oil. Mixing the seasonings in from the start can make it greasier.

You can add the mayonnaise after turning off the heat. If it cooks too long it may separate, so mix it in at the end.

Use the base 22.5 ml of soy sauce. Spam is already salty, so taste with this amount first and add a little more if you want it saltier.

Variations

You can top with fried eggs instead of scrambled eggs (using the same 2 eggs). You can also chop the Spam finer and mix it into the rice.

Side dishes

Kimchi or pickled radish (danmuji) goes well with the saltiness. A little toasted sesame oil adds extra nuttiness.

Serve with warm rice right away. It’s an easy one-bowl meal.

You Might Also Like

Comments

Post a Comment

Popular posts from this blog

๐Ÿฒ Very Easy 15-Minute Doenjang Jjigae - Pork, Beef, or Seafood

Image
Doenjang jjigae is one of Korea's classic home-style stews, but the flavor can change quite a bit depending on what you add to the pot. For this version, I start with 500ml of rice-rinsing water, doenjang, and a small amount of gochujang . Then you can choose one of three directions: pork, beef, or seafood. The pork version is hearty, the beef version gets extra richness from the meat, and the clam or seafood version tastes cleaner and lighter. The basic method stays very simple. One Base, Three Different Stews The vegetables, tofu, and basic broth stay mostly the same. What changes is the main ingredient. Pork gives you a fuller, heartier stew. Beef adds its own fat and savory richness. Clams or mixed seafood take the broth in a cleaner seafood direction. Choose the version that fits what you feel like eating. A Little Gochujang Changes the Base The basic broth uses: 500ml rice-rinsing water + 35g doenjang + 10g gochujang Doenjang is still the main seasoning. The gochujang is o...
Read more

๐Ÿš 3-Minute Korean Gochujang Tuna Mayo Rice Bowl - Spicy, Creamy, and Easy

Image
Canned tuna is one of those ingredients that makes a quick meal so much easier. It is convenient, but when you eat it with plain rice, it can sometimes feel a little dry or simply need more flavor. That is when I like to add just two things: gochujang and mayonnaise . Gochujang, Korean red chili paste, gives the mild tuna a spicy, savory kick, while mayonnaise softens the stronger flavor of the gochujang and makes everything creamy and rich. You do not need a long list of seasonings. Warm rice + tuna + gochujang + mayonnaise. That is really all you need for this simple rice bowl. Why Warm Rice Works So Well For this recipe, warm rice makes a noticeable difference. When mayonnaise touches warm rice, it loosens and mixes much more easily. Gochujang also spreads through the rice instead of staying in thick little clumps. The tuna blends into the warm rice more smoothly too, so the whole bowl feels less dry. This is one of those meals that is best mixed and eaten right away while the rice ...
Read more

๐Ÿฅ› 7-Minute Creamy Korean Milk Ramen - Spicy, Rich, and Easy

Image
Some days you want spicy ramen, but you want it a little softer and creamier than usual. That is when I make this milk ramen. It is one of the simple ramen variations I have been making for a long time, and the method is very easy. Instead of cooking the noodles in milk from the beginning, I parboil them in water for about 2 minutes, drain them, and finish them in milk . That one extra step is the key to this version. The spicy ramen seasoning still gives you plenty of flavor, while the milk makes the broth taste creamier, richer, and milder. A Simple Ramen I Have Made for Years Milk ramen may sound unusual the first time you hear about it. Once spicy ramen seasoning and milk come together, though, the broth takes on a creamy, savory character that feels very different from ordinary instant ramen. You can make the basic version with just: Spicy ramen + milk. That is really the foundation. If you want it richer later, you can add a slice of cheddar cheese. It Tastes More Creamy Than Mil...
Read more