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Korean SPAM® Kebabs

Korean SPAM® Kebabs

I was contacted by the SPAM® Brand to come up with a recipe that could be cooked on the BBQ as they are running a campaign called Sizzle, Pork And Mmm™. It was quite good timing because my wife and I have been trying to come up with a Korean BBQ recipe using SPAM® Chopped Pork and Ham for a while now.

Why Korean? Well, Korean BBQ is getting more and more popular each year and we are both big fans of Korean food (regular readers of the blog will have seen that in the blog posts!) but also there is a link between SPAM® Products and Korea too!

In Korea SPAM® Products are iconic and viewed as a luxury item which is given in gift boxes to family when visiting during the annual Chuseok holiday (September 19th this year, get it in the diary!). The market in Korea is 2nd in SPAM® Products sales only to the US!

From all of this came Korean SPAM® Kebabs! I was going to call it some combination of Gochujung, Gochugaru and Jeon but I think Korean SPAM® Kebabs is better!

The Meat:

SPAM® Chopped Pork and Ham is made from a minimum of 90% premium shoulder pork and leg ham and is available in 200g and 340g tins from all Major Supermarkets and a handy 200g tub is available from Asda and Tesco 

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The Prep:

The sauce was made with half a tablespoon of Korean gochugaru, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 garlic clove, 1 tablespoon of maple syrup and seasoning.

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I cut the SPAM® Chopped Pork and Ham into even rectangles (around 2 inches long) then spring onions were cut into equal lengths. The SPAM® Chopped Pork and Ham was dipped in the sauce then threaded onto skewers alternately with the spring onions.

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The Cook:

The Thuros T1 with skewer attachments was the grill for this job. Small, quick and easy to light. Great for kebabs too. Pretty quickly the SPAM® Chopped Pork and Ham was sizzling away over the charcoal. it smelt fantastic!

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Time to Serve:

Really quick dish to cook as the meat is already cooked, you are just warming it up and adding some flavour/colour from the sauce.

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Time to Eat:

I blanched some tenderstem broccoli in boiling water for around 2-3 mins before draining and sprinkling over some sesame seeds. If you’re camping, keep it simple. If you are at home, be a bit fancier! I then toasted sesame seeds with a clove of garlic thrown in towards the end to sprinkle over the top to give it some crunch. 

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SUMMARY:

This dish was so tasty! I wish we had cooked more because I could have just kept eating it! Quick and easy to put together and a simple dish to cook. This would be a good one to get the kids involved with the prep and cooking next time I think.

Cook Difficulty: 2/5 
Cook Duration: Short 1/5
Cook Equipment: Thuros T1
Cook Method: Direct – Skewers
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 5 minutes
Internal temperature: N/A
Notes: Cook more of it next time!

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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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