Cheesy Kimchi Spam Rice Bowl

Have you ever thought about mixing rice with cheese? It might sound a little odd, but don’t knock it until you try it! It’s SO delicious. The salty, melty mozzarella perfectly seasons the rice, giving it a creamy, risotto-like texture that I can’t stop thinking about.

What makes this cheesy rice even more special is my magical spicy-sweet sauce made with gochujang, yuzu preserve, and a touch of ketchup for extra tang. I layer it all in this order: rice, stir-fried spam & kimchi, sweet corn, and LOTS of mozzarella cheese. Cooking it in a Korean ttukbaegi keeps everything warm, melty, and ultra-comforting—but it’s totally optional!

I INHALED this in seconds! It was so good, I had to make it again the very next day.

INGREDIENTS

• 1 Tbsp gochujang

• 1 Tbsp ketchup

• 1 Tbsp yuzu preserve

• 1 Tbsp buldak hot sauce (optional)

• 1 Tbsp toasted sesame oil, divided

• 1/4 cup spam, chopped

• 1/4 cup kimchi, chopped

• 1 cup cooked rice

• 2 Tbsp sweet corn

• 1/2 cup mozzarella cheese

• 1 scallion, chopped

• Seaweed flakes for garnish

* Serving Size: 1

INSTRUCTIONS

1. In a small bowl, mix gochujang, ketchup, yuzu preserve, and buldak hot sauce (if using) to make your sauce.

2. Heat 1/2 Tbsp sesame oil in a small Korean pot or pan with a lid over medium-low heat. Add spam and kimchi, cooking until lightly charred. Remove and set aside.

3. Add the remaining sesame oil to the pan. Spread the rice evenly and press down slightly with the back of a spoon.

4. Layer on the stir-fried spam and kimchi, sweet corn, and mozzarella cheese. Cover and cook over low heat until the cheese melts and the rice gets a slightly crispy bottom.

5. Drizzle your premade gochujang sauce on top, then garnish with scallions and seaweed flakes. Mix everything together so the rice, cheese, and toppings are evenly combined. Enjoy!

NOTE: If you don’t have buldak sauce, you can skip it or add an extra tablespoon of gochujang to achieve a similar level of spice.