📝 About This Recipe
A bold reimagining of the Hawaiian classic, these sliders bridge the gap between Seoul and Mexico City with a stopover in Honolulu. Thick, caramelized slabs of Spam are glazed in a spicy-sweet Gochujang sauce and paired with a crunchy, fermented Kimchi slaw for ultimate texture. Wrapped in traditional Nori and tucked into buttery toasted brioche buns, this K-Mex fusion dish is a handheld explosion of umami, heat, and citrusy brightness.
🥗 Ingredients
The Protein
- 1 can Spam (Low Sodium recommended) (12 oz can, sliced into 12 even rectangles)
- 2 sheets Nori (Roasted Seaweed) (cut into 1-inch wide strips)
Gochujang Glaze
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Soy Sauce
- 2 tablespoons Brown Sugar
- 1 tablespoon Mirin
- 1 teaspoon Toasted Sesame Oil
Kimchi Slaw
- 1 cup Napa Cabbage Kimchi (drained and finely chopped)
- 1 cup Red Cabbage (shredded)
- 2 tablespoons Japanese Mayo (Kewpie)
- 1 teaspoon Rice Vinegar
Mexican Lime Crema
- 1/2 cup Mexican Crema or Sour Cream
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Chipotle Powder
- 1 tablespoon Fresh Cilantro (finely minced)
Assembly
- 12 pieces Brioche Slider Buns (split and toasted)
- 2 tablespoons Unsalted Butter (for toasting buns)
- 2 tablespoons Furikake Seasoning (for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the Gochujang, soy sauce, brown sugar, mirin, and sesame oil until smooth. Set aside.
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2
Prepare the Kimchi Slaw by combining the chopped kimchi, shredded red cabbage, Kewpie mayo, and rice vinegar in a medium bowl. Toss well and refrigerate until assembly.
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3
Make the Lime Crema by mixing the Mexican crema, lime juice, chipotle powder, and minced cilantro. Season with a pinch of salt if needed and set aside.
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4
Slice the Spam into 12 even slices. In a large non-stick skillet over medium-high heat, sear the Spam slices for 2-3 minutes per side until they are crisp and golden brown.
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5
Lower the heat to medium-low and pour the Gochujang glaze over the Spam. Flip the slices constantly for 1-2 minutes until the sauce thickens into a sticky, dark lacquer. Remove from heat immediately to prevent burning the sugar.
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6
Wipe the skillet or use a separate griddle to melt the butter. Place the slider buns cut-side down and toast until golden and fragrant.
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7
To assemble, place a strip of Nori vertically across the bottom half of each toasted bun.
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8
Place one slice of glazed Spam on top of the Nori. Sprinkle a generous pinch of Furikake seasoning over the Spam.
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9
Top the Spam with a heaping tablespoon of the Kimchi Slaw.
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10
Drizzle the top bun with Lime Crema and place it over the slaw. Fold the ends of the Nori strip up around the Spam if desired for that classic Musubi look, or leave it tucked under for a cleaner slider presentation.
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11
Secure with a toothpick if necessary and serve immediately while the Spam is hot and the buns are crisp.
💡 Chef's Tips
Use low-sodium Spam because the Gochujang and Kimchi already provide significant saltiness. For the crispiest Spam, do not add oil to the pan; the natural fats in the meat are sufficient for searing. If you cannot find Mexican crema, Greek yogurt mixed with a splash of milk is a great tangy substitute. Toast your Nori strips very briefly over an open flame for 2 seconds to enhance their crispness and aroma before assembly. Make the slaw at least 15 minutes in advance to allow the flavors to marry and the cabbage to soften slightly.
🍽️ Serving Suggestions
Pair these sliders with a crisp Mexican Lager topped with a lime wedge. Serve alongside sweet potato fries seasoned with Shichimi Togarashi. A side of chilled pickled yellow radish (Danmuji) provides a perfect palate cleanser. For a non-alcoholic option, try a refreshing iced Yuja-ade (Korean citron tea with sparkling water). Add a slice of fresh avocado to each slider for extra creaminess and a California vibe.