Stir-Fried Luncheon Meat Recipe: Korean Style

Are you a fan of luncheon meat? Then this recipe is for you! Even if you're not, why not give it a shot? Before diving into the recipe, let's clear up the difference between Spam and luncheon meat.

Spam is a specific brand of canned, cooked pork, while luncheon meat is a more generic term for similar products that come in various types, including pork (PORK CHOP RECIPE), chicken, beef, or turkey. Though some criticize luncheon meat for being unhealthy, there are now higher-quality options available.

For this Korean-style stir-fried luncheon meat, I used pork, tweaking the recipe with pantry staples and homegrown spring onions (EASY TIPS FOR GROWING SPRING ONIONS). The result? A light, crispy layer on the luncheon meat, coated in a thick, gooey sauce that’s sweet, spicy, and mildly salty, finished with black sesame seeds and the fresh aroma of spring onions.

If you prefer, skip the reading and watch the attached video on how to make Stir-Fried Luncheon Meat, Korean Style. 

 

Ingredients

½ can luncheon meat, cubed

¼ zucchini, cubed

1 tsp ginger paste

1 tsp garlic paste

2 tbsp oil

Roasted black sesame seeds (for garnish)

Sliced spring onions (for garnish)

 

For the Sauce

½ tbsp sesame oil

1 tbsp dark soy sauce

1 tbsp honey

Chili flakes (to taste)

Combine and mix these ingredients.

Method

Heat oil in a pan and add the cubed luncheon meat.

Fry, turning until a light crispy layer forms on the outside.

Add ginger paste and garlic paste, stirring to combine.

Toss in the zucchini and pour the prepared sauce mix over the ingredients.

Stir everything together until evenly coated.

Switch off the heat, then add spring onions and sesame seeds. Mix well.

Note: Salt is optional. I didn’t add any, and it was perfect.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).