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.
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