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SPAM® Classic + Kimchi Fried Rice Balls

with Spicy Bulgogi Sauce →

Here’s the tastiest little appetizer

By Kim Pham

30 min
serves 4


  • frying pan
  • baking rack/tray


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • 1 Omsom Spicy Bulgogi starter
  • 2 cups steamed white rice
  • ½ cup kimchi, chopped 
  • ½ can of SPAM® Classic, cubed ½ inch
  • ⅔ cup mozzarella cheese, shredded
  • ½ cup mozzarella cheese, cubed
  • 2 scallions, thinly sliced
  • 1 tbsp. sesame oil
  • ½ sheet nori, shredded
  • 1 tsp. toasted sesame seeds
  • 2 tbsp. neutral cooking oil


Recipe inspired by Jen Phanomrat.

Let’s get cooking: 

  1. Pan-fry cubed SPAM® Classic in pan on medium-high until crispy for about 3-4 minutes!
  2. Heat 2 tbsp. oil into hot pan and add kimchi and cook for about 3 minutes. 
  3. Stir in rice and Omsom Spicy Bulgogi starter, and cook for about 3 minutes. Salt to taste.
  4. Turn off heat and stir in cooked SPAM®, cheese, scallions, sesame oil, nori, and sesame seeds. Salt to taste and set aside to cool.
  5. Wet your hands and take about 2 tbsp. of rice mixture. Roll into a ball and place on a parchment-paper lined tray. 
  6. Continue until rice mixture is finished. Chill rice balls in the fridge for at least 15 minutes.
  7. Over medium-high heat, heat 3 inches of oil to 375°F in a pot. 
  8. In the meantime, prep your dredging station: flour in one dish, egg in another, and panko in a third dish. Working in batches of 4-5 balls, roll each ball in the flour, egg mixture, and then the panko. 
  9. Fry until golden brown and crispy, approximately 3-4 minutes. Drain on a baking rack lined with paper towels.
  10. Serve immediately and enjoy warm.
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