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

fried egg, kimchi, spam, and asparagus
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

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

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  • 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) asparaguswoody 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


  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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Nutrition Facts (per serving)
472 Calories
39g Fat
12g Carbs
21g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 472
% Daily Value*
Total Fat 39g 49%
Saturated Fat 15g 77%
Cholesterol 174mg 58%
Sodium 1420mg 62%
Total Carbohydrate 12g 5%
Dietary Fiber 4g 16%
Total Sugars 3g
Protein 21g
Vitamin C 14mg 70%
Calcium 104mg 8%
Iron 4mg 23%
Potassium 809mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)