Talk about a combination that somehow really works! I really don’t know where the idea for this came from. Perhaps it was the fact that I had so much kimchi sitting in the fridge and needed to find new ways to use/cook it. The recipe sat in my mind for weeks before I pulled the trigger to finally try it.

This recipe is good for those nights where you can’t be in the kitchen overseeing every step of the cooking process. Set a timer and let the oven do the work. You only need to pop back in for the last 15 minutes or so to quickly saute and assemble. The idea was for this baked sweet potato to be a meal in and of itself.

For those not familiar with gochujang, it is a Korean red chili paste. It can be found at almost any asian grocery store or even in the “international” section of your neighborhood grocery store. The sauce used on this is a combo of the gochujang, Kewpie mayo (Japanese brand of mayo), and lime juice. As mentioned in the recipe, regular mayo works just fine. However, I prefer the taste and texture to Kewpie. It can also be found at most asian grocery stores. Give it a try- you just might make the switch!

The idea was for this this to be served as a meal in and of itself. But I don’t see why you couldn’t serve half of a potato as an appetizer or side per person.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

Print Recipe Pin Recipe

Spam Kimchi Baked Sweet Potato

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Fusion, Korean

Keywords: asian fusion, kimchi, spam

Servings: 4

Ingredients

• 4 large sweet potatoes
• 2 cups napa cabbage kimchi, chopped into bite-sized pieces
• 1 can of SPAM, diced into tiny cubes
• 1/2 cup Kewpie or regular mayonnaise
• 1/4 cup gochujang
• 1 lime
• 2 green onions, chopped
• black sesame seeds for garnish (optional)

Instructions

• Preheat oven to 425 degrees F.
• Rinse sweet potatoes and pat dry. Prick each one all over with a fork. Place sweet potatoes on aluminum foil lined baking sheet and bake for approximately 45-50 minutes. They should be tender and no longer firm.
• While potatoes are baking, make the gochujang sauce by combining Kewpie (or mayo) in a small bowl with gochujang and juice of 1 lime. Mix well. Transfer to a resealable sandwich sized plastic bag and store in fridge until time to assemble sweet potatoes.
• Approximately 15 minutes before the sweet potatoes are done baking, heat a large cast iron skillet on medium high. Saute SPAM for 5-7 minutes until they have a nice char on them (longer if you want crispier bits). Place on paper towel lined plate and set aside.
• In the same pan, give your kimchi a quick saute. You want to get it warm and give it a little char without losing it's crispy texture.
• When sweet potatoes are done baking, cut each in half lengthwise. Top the sweet potatoes with kimchi and spam. Snip a tiny corner off of the sandwich bag holding the gochujang sauce and pipe desired amount onto the sweet potatoes.
• Garnish with green onions and black sesame seeds (optional).