Glazed Korean Rice Cake Skewers with Spam

Summary Not available

  • 1/2 teaspoon dashi
  • 1/4 cup gochujang
  • 2 tablespoons honey
  • 2 rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 cakes
  • 8 ounces Spam (cut into 1-inch cubes)
  • 2 shallots (quartered through the root end)
  • 1 zucchini (cut into 1-inch pieces)
  • 1 bell pepper (cut into 1-inch pieces)
  • 3 canola oil
  • Kosher salt
  • sesame seeds (for serving)
  1. In a medium bowl, whisk the dashi with 1/4 cup of water until dissolved

  2. Whisk in the gochujang, honey, rice vinegar, soy sauce and sesame oil

  3. In a large pot of salted boiling water, cook the rice cakes until al dente, 3 to 4 minutes

  4. Drain well and rinse under cold water

  5. In a large bowl, toss the rice cakes with the Spam, quartered shallots, the zucchini, bell pepper and canola oil and season with salt

  6. Alternately thread the rice cakes, Spam and vegetables onto eight 14-inch-long metal skewers

  7. Light a grill

  8. Grill the skewers over moderately high heat, turning once, until the rice cakes are lightly browned and the vegetables are softened slightly, about 8 minutes

  9. Baste with the gochujang sauce and grill, basting frequently, until glazed and charred, about 5 minutes longer

  10. Transfer the skewers to a work surface and brush with more gochujang sauce

  11. Arrange on a platter and garnish with sesame seeds, cilantro and peanuts

  12. Serve warm, passing any remaining sauce at the table

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