How Spam Is Used in Different Dishes Around the World

Spam — the canned cooked  meat made primarily from  pork and ham — has been a global kitchen staple for over eight decades.

First introduced by Hormel  Foods in 1937, Spam quickly became popular due to its convenience, long shelf life, and distinctive salty flavor. While it started as a simple wartime food, Spam has evolved into a versatile ingredient loved in kitchens around the world. Today, chefs and home cooks alike use Spam in creative ways to make comforting, flavorful dishes.

Let’s take a closer look at how Spam is used in different cuisines and the unique recipes that make it shine.

1. Spam in Asian Cuisine

Spam holds a special place in many Asian countries, particularly in South Korea, Japan, the Philippines, and Hawaii (which, while part of the U.S., has deep Asian culinary influences).

In South Korea, Spam became popular after the Korean War, when meat was scarce. It’s now a beloved ingredient in dishes like Budae Jjigae (Army Stew), a hearty soup made with Spam, sausages, instant noodles, kimchi, and gochujang. Koreans also fry Spam slices to serve with rice and fried eggs as part of a simple breakfast or lunch box meal.

In Japan, Spam is used in Spam Musubi, a snack made of a slice of fried Spam placed on top of rice, wrapped together with nori seaweed. It’s a portable, tasty bite that combines the umami of Spam with the subtle sweetness of sushi rice.

In the Philippines, Spam is often pan-fried and served with garlic rice and fried eggs — a combination known as Spamsilog (Spam + sinangag + itlog). It’s a favorite breakfast dish, both comforting and filling.

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