Kimchi and Asparagus Stir-Fry With Spam and Fried Egg Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated August 30, 2018
fried egg, kimchi, spam, and asparagus
Vicky Wasik

Why It Works

  • Stir-frying in batches ensures all components can brown lightly without overcooking.
  • Freezing the chorizo makes it possible to grate like cheese.

Inspired by Italian asparagus alla Milanese, this Korean-flavored version takes quite a few liberties. The asparagus is sliced thinly and stir-fried with kimchi and spam, then topped with a fried egg, grated Parmigiano-Reggiano cheese, and finished with finely grated Spanish chorizo.

Recipe Details

Kimchi and Asparagus Stir-Fry With Spam and Fried Egg Recipe

Active 30 mins
Total 30 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 tablespoon (7ml) vegetable oil

  • 3 ounces (85g) Spam, cut into 1- by 1/4-inch batons (about 1/3 cup batons)

  • 3/4 pound (340g) asparagus, woody ends trimmed, stalks sliced 1/4 inch thick on the bias

  • 2 medium cloves garlic, thinly sliced

  • 1/3 packed cup (4 ounces; 115g) squeezed-dry kimchi, roughly chopped

  • 3 tablespoons (45ml) kimchi juice

  • 1/4 teaspoon toasted sesame oil

  • Kosher salt

  • 1 1/2 tablespoons (22g) unsalted butter

  • 1 large egg

  • Parmigiano-Reggiano, for grating

  • 1 link cured Spanish chorizo, frozen

Directions

  1. In a large stainless steel or cast iron skillet, or in a wok, heat vegetable oil over high heat until shimmering. Add Spam and cook, stirring, until browned and starting to crisp, about 4 minutes. Add asparagus and continue to cook, stirring, until crisp-tender and starting to brown in spots, about 3 minutes. Add garlic and toss until fragrant, about 30 seconds. Scrape onto a plate.

  2. Add chopped kimchi and cook until sizzling and dry, about 2 minutes. Scrape asparagus, garlic, and Spam back into the skillet and toss to combine. Add kimchi juice and sesame oil and cook, tossing, until liquid reduces to a light glaze, about 1 minute. Season with salt (taste first, as the kimchi and Spam are already salty). Transfer to a serving bowl.

  3. In a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg and cook until whites are set and have a thin crispy ring around their edge, and the yolk is still runny. Season with salt.

  4. Grate Parmigiano-Reggiano onto asparagus. Top with fried egg. Grate more cheese on top, then, using the fine side of a box grater or a Microplane grater, grate frozen Chorizo on top. Serve.

Special Equipment

Nonstick or cast iron skillet, large stainless steel or cast iron skillet, or wok

This Recipe Appears In

Nutrition Facts (per serving)
472Calories
39gFat
12gCarbs
21gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories472
% Daily Value*
Total Fat 39g49%
Saturated Fat 15g77%
Cholesterol 174mg58%
Sodium 1420mg62%
Total Carbohydrate 12g5%
Dietary Fiber 4g16%
Total Sugars 3g
Protein 21g
Vitamin C 14mg70%
Calcium 104mg8%
Iron 4mg23%
Potassium 809mg17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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