Glazed Korean Rice Cake Skewers with Spam Recipe

Name: Glazed Korean Rice Cake Skewers with Spam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon instant dashi (see Note); 1/4 cup gochujang (see Note); 2 tablespoons honey; 2 tablespoons rice vinegar; 2 teaspoons soy sauce; 1 teaspoon toasted sesame oil; 1 pound 3-inch-long Korean rice cakes (see Note); 8 ounces Spam, cut into 1-inch cubes; 2 shallots, quartered through the root end; 1 zucchini, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 3 tablespoons canola oil; Kosher salt; Black sesame seeds, chopped cilantro and crushed peanuts, for serving

Servings: persons

1/2 teaspoon instant dashi (see Note)
1/4 cup gochujang (see Note)
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 pound 3-inch-long Korean rice cakes (see Note)
8 ounces Spam, cut into 1-inch cubes
2 shallots, quartered through the root end
1 zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
3 tablespoons canola oil
Kosher salt
Black sesame seeds, chopped cilantro and crushed peanuts, for serving

1
In a medium bowl, whisk the dashi with 1/4 cup of water until dissolved.
2
Whisk in the gochujang, honey, rice vinegar, soy sauce and sesame oil.
3
In a large pot of salted boiling water, cook the rice cakes until al dente, 3 to 4 minutes.
4
Drain well and rinse under cold water.
5
In a large bowl, toss the rice cakes with the Spam, quartered shallots, the zucchini, bell pepper and canola oil and season with salt.
6
Alternately thread the rice cakes, Spam and vegetables onto eight 14-inch-long metal skewers.
7
Light a grill.
8
Grill the skewers over moderately high heat, turning once, until the rice cakes are lightly browned and the vegetables are softened slightly, about 8 minutes.
9
Baste with the gochujang sauce and grill, basting frequently, until glazed and charred, about 5 minutes longer.
10
Transfer the skewers to a work surface and brush with more gochujang sauce.
11
Arrange on a platter and garnish with sesame seeds, cilantro and peanuts.
12
Serve warm, passing any remaining sauce at the table.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon instant dashi (see Note), 1/4 cup gochujang (see Note), 2 tablespoons honey, 2 tablespoons rice vinegar, and more.

Yes, Glazed Korean Rice Cake Skewers with Spam falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Glazed Korean Rice Cake Skewers with Spam

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions