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

by
Daniel Gritzer Culinary 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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Daniel Gritzer
updated Aug. 30, 2018
20180405-asparagus-alla-milanese-variations-vicky-wasik-14
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 Facts

4

(1)

Active: 30 mins
Total: 30 mins
Serves: 2 servings

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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

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