Description

A quick and easy weeknight dinner featuring crispy, caramelized luncheon meat coated in a savory gochujang glaze, served over fluffy jasmine rice. The dish is balanced by sweet, charred pineapple for a unique and flavorful twist on classic comfort food.

Ingredients

1 cup jasmine rice, rinsed thoroughly
1.25 cups water
1 (12 oz) can luncheon meat, sliced into 0.5-inch thick pieces
0.5 small fresh pineapple (approx. 200g), sliced into 0.5-inch thick half-moons
0.25 cup gochujang (Korean chili paste)
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons light brown sugar, packed
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon neutral oil, plus more for frying
1 teaspoon toasted sesame oil
2 stalks green onions, thinly sliced for garnish

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Instructions

Cook the Rice: Rinse the jasmine rice thoroughly, then combine with water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Let stand covered for 10 minutes before fluffing.
Char the Pineapple: Heat a dry cast-iron skillet over medium-high heat. Char the pineapple slices for 2-3 minutes per side until deeply browned. Remove and set aside.
Prepare the Glaze: Whisk gochujang, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer for 3-5 minutes, stirring until the glaze thickens slightly and becomes glossy.
Fry and Glaze Spam: Heat neutral oil in a large skillet. Fry the sliced luncheon meat for 3-4 minutes per side until golden brown and crispy. Transfer the crispy meat to the small saucepan containing the glaze.
Combine and Plate: Add the charred pineapple to the glazed luncheon meat; gently toss to combine. Serve over fluffy jasmine rice, garnishing with green onions and extra glaze.

Notes

To achieve crispy spam, ensure the skillet is preheated on medium-high heat and avoid overcrowding by cooking in batches if necessary. Rinsing the jasmine rice thoroughly before cooking helps achieve a fluffier texture. The dish can be made gluten-free by using tamari and a wheat-free gochujang.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Korean-inspired

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 15 g
Sodium: 1250 mg
Fat: 22.5 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 57.5 g
Fiber: 1.5 g
Protein: 15 g
Cholesterol: 50 mg