Spam is back! Chefs talk about their favorite recipes, from curry katsu to Spam fries with cheesy kimchi sauce
There is at least a hint of an upside to the cost of living crisis. That's right, spam is back. According to Waitrose, sales have increased by 36% this year as consumers turn their backs on more expensive fresh meat.
But Spam (canned cooked pork) does not should not be a compromise. Thanks to American GIs, who introduced it during World War II to Asia-Pacific countries, the product has become a mainstay in their cuisine. During the Chuseok festival, South Korean supermarkets are full of elaborate Spam gift boxes. In 2014, Burger King in Japan launched a Spam and cheese burger. The biggest consumers of spam in the world are the people of the small, peaceful island of Guam; not only do they each eat an average of 16 cans a year, but Spam produces a special variety just for the islanders.
Basically, you can do more with a can of Spam than you might have thought. Here, top chefs and food experts explain how they like to use it.
Spam Fries with Cheesy Kimchi SauceJudy Joo, Seoul Bird, London
Spam has a long and beloved history in Korea because of the war. My mom used to give me fried spam and eggs for breakfast, and rice porridge sprinkled with spam cubes as an after-school snack.
This is a recipe from my book Judy Joo's Korean soul food. To make the cheesy kimchi dip, whisk together 1 tbsp corn flour and 340ml evaporated milk in a small saucepan over low heat until smooth. Turn up the heat. Once the mixture has thickened and bubbled, reduce the heat to low and stir in 125g grated cheddar cheese and 3-4 tbsp chopped cabbage kimchi. Cook until smooth and velvety. Remove from heat and keep warm.
Meanwhile, cut a block of Spam lengthwise into six slices, and cut each slice into four equal matchsticks. Prepare three dipping stations: 80g flour, two beaten eggs and 160g panko breadcrumbs. Coat the Spam sticks alternately. Heat 10cm of oil in a wide, heavy-bottomed saucepan to 180C (160C fan)/350F/Gas 4. Working in small batches, fry the Spam Sticks until golden brown. Place on a rack to drain the oil. Serve immediately with cheesy kimchi sauce on the side.
Spam jam sandwich 3.0Katie Harrington, Nosh, Leeds
There is at least a hint of an upside to the cost of living crisis. That's right, spam is back. According to Waitrose, sales have increased by 36% this year as consumers turn their backs on more expensive fresh meat.
But Spam (canned cooked pork) does not should not be a compromise. Thanks to American GIs, who introduced it during World War II to Asia-Pacific countries, the product has become a mainstay in their cuisine. During the Chuseok festival, South Korean supermarkets are full of elaborate Spam gift boxes. In 2014, Burger King in Japan launched a Spam and cheese burger. The biggest consumers of spam in the world are the people of the small, peaceful island of Guam; not only do they each eat an average of 16 cans a year, but Spam produces a special variety just for the islanders.
Basically, you can do more with a can of Spam than you might have thought. Here, top chefs and food experts explain how they like to use it.
Spam Fries with Cheesy Kimchi SauceJudy Joo, Seoul Bird, London
Spam has a long and beloved history in Korea because of the war. My mom used to give me fried spam and eggs for breakfast, and rice porridge sprinkled with spam cubes as an after-school snack.
This is a recipe from my book Judy Joo's Korean soul food. To make the cheesy kimchi dip, whisk together 1 tbsp corn flour and 340ml evaporated milk in a small saucepan over low heat until smooth. Turn up the heat. Once the mixture has thickened and bubbled, reduce the heat to low and stir in 125g grated cheddar cheese and 3-4 tbsp chopped cabbage kimchi. Cook until smooth and velvety. Remove from heat and keep warm.
Meanwhile, cut a block of Spam lengthwise into six slices, and cut each slice into four equal matchsticks. Prepare three dipping stations: 80g flour, two beaten eggs and 160g panko breadcrumbs. Coat the Spam sticks alternately. Heat 10cm of oil in a wide, heavy-bottomed saucepan to 180C (160C fan)/350F/Gas 4. Working in small batches, fry the Spam Sticks until golden brown. Place on a rack to drain the oil. Serve immediately with cheesy kimchi sauce on the side.
Spam jam sandwich 3.0Katie Harrington, Nosh, Leeds
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