Make fried rice

For many Koreans, kimchi fried rice, also known as kimchi-bokkeumbap, is a favorite comfort food that is excellent for using up any remaining ingredients in the fridge. Kimchi fried rice, like most types of fried rice, tastes best when the rice has slightly dried out after a few days in the refrigerator. The remaining bits of sour cabbage and vegetables are combined with the rice after being seasoned with the kimchi jar's contents. For a quick and filling lunch, add some chopped green onion and a cooked egg on top. Grace Lee, a Korean-American music marketer, provided the New York Times with her version of kimchi fried rice, which she believes must always include diced Spam.

South Korea has had a long-standing love affair with the legendary canned meat that has become a mainstay in Korean cuisine, making it the country that consumes the most Spam outside of the United States today. The BBC examines the special history of Spam as it entered South Korean homes and kitchens after being introduced by the United States. Through its ascent to fame as a well-liked premium gift and a representation of both nostalgia and elegance during the Korean War. While different proteins could be used in your kimchi fried rice, Spam is a traditional addition that connects this meal to its Korean origins.