Spam in Korean Food

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This topic contains 1 reply, has 2 voices, and was last updated by  Maangchi 3 years ago.

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    Miss Kim78

    Hi Maangchi. I’ve noticed that you don’t really use Spam in your recipes. Is it a personal preference because you don’t like Spam? Spam is so widely used in many of the Korean dishes. I cannot have Kimchi Jjigae, Kimchi Bokkeum Bap, Budae Jjigae without Spam. It seems like Koreans made Spam their own over the years, since the Korean War. And what is considered a “trashy” food item is rather a prized ingredient in Korean cooking. I even blogged about Spam. I’d love to hear your thoughts on Spam in Korean cooking.



    My Budae-jjigae (Army base stew) recipe is online!
    Thank you for your patience!

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