Buldak Spam
- 1월 5일
- 1분 분량
Buldak Spam
T = Tablespoon
t = teaspoon
Ingredients
Ground pork 1 kg
Cold water 130 g
Salt 15 g (i used kosher salt)
White sugar — 20 g
Potato starch — 30 g
Pickling salt — 2 g ( pickling salt contains 8.6% sodium nitrite )
Buldak sauce — 50 g
How to make
Place all the ingredients in a powerful food processor and blend for 5 minutes to emulsify the mixture. Add ice water little by little as needed to prevent the temperature from rising
Transfer the mixture to a steamer and steam over low heat for 30 minutes
Let it cool in the refrigerator for at least 2 hours
Tip
I highly recommend using a very powerful food processor.
With weaker processors, running it for more than 2 minutes continuously may cause the motor to overheat or even emit smoke.
(I used a heavy-duty processor that cost around 300USD and has a very strong motor.)
The most important part of making spam is emulsification, and temperature control is the key.
Be sure to add ice water as needed and keep the mixture from getting too warm.
You can omit the pickling salt, but doing so may reduce the characteristic “spam-like” flavor.
With 50 g of Buldak sauce, the flavor was a bit mild.
If you want a stronger Buldak flavor increase the amount to 100g to create a more intensely flavored “Buldak Spam.”
Score : 5/10
I choose to eat spam and buldak ramyeon seperately rather than buldak spam
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