Description

OTTOGI Luncheon Meat 340g

Enjoy delicious OTTOGI luncheon meat canned food that’s bursting with flavor. Eat canned meat right out of the can, eat on crackers, or make a hearty sandwich! and keep this canned food in your pantry for an easy meal or snack or as survival food in your emergency kit. Ready to eat OTTOGI luncheon meat that only require simple cooking? Also it pairs well with rice, egg, kimchi & stews!

Combined with rice, egg, kimchi or stews, contrary to western opinion, spam has become an iconic luxury. This soft, textured and better-tasting Ottogi Luncheon Meat is canned for freshness and quality.

Now with a perfected mix of pork & chicken, the Ottogi’s Luncheon Meat offers a soft, textured versatile meat that is high in quality protein and several key nutrients including iron, zinc and vitamin B. Enjoy the pure, original taste and texture of luncheon meat. Safer, and more deliciously made from OTTOGI‘s new top notch facilities.

luncheon meat & Egg on rice

• 1/2 cup Ottogi Taste Cooked Rice
• 3 teaspoons Ottogi Sesame oil, divided
• 2 ounces Ottogi Luncheon Meat, diced
• 1 pinch plus 1/4 teaspoon garlic powder
• 1 teaspoon maple syrup
• 2 large eggs
• 1 pinch kosher salt and Ottogi Black Pepper Powder, plus more to taste
• 2 tablespoons Ottogi Gold Mayonnaise
• 1/4 teaspoon Maeil Jin Soy Sauce
• Ottogi Seaweed

1. Prepare Ottogi Taste Cooked Rice.

2. Meanwhile, prepare the Luncheon Meat: In a small skillet over medium-high heat, add 1 teaspoon Ottogi sesame oil, followed by the Ottogi Luncheon Meat and a pinch of garlic powder. Fry the Ottogi Luncheon Meat, stirring occasionally, for 3 to 4 minutes or until browned on all sides. Add maple syrup and stir, cooking until it bubbles up and reduces, coating the Luncheon Meat cubes with sticky candy, about 1 minute. Remove from the pan and set aside.

3. Next, scramble the eggs: In a small bowl, whisk together the eggs, salt, and pepper until homogenous. In the same pan over medium heat, add 1 teaspoon Ottogi sesame oil and the egg mixture. With a rubber spatula, stir occasionally so you end up with large curds, cooking the eggs slowly and evenly to your desired doneness (I love a super soft-set, runny scramble), 1 to 2 minutes.

4. Assemble the rice bowl: Transfer the Ottogi Cooked Rice into a bowl, then top with the soft-scrambled eggs, followed by the Ottogi Luncheon Meat, then the Ottogi seaweed snack garnish.

5. In a small dish, stir together the Ottogi mayonnaise, 1 teaspoon Ottogi sesame oil, soy sauce, and 1/4 teaspoon garlic powder and transfer to a squeeze bottle or a small zip-top bag with the tiniest bit of its corner cut off, then squirt the mayonnaise over the rice in neat, thin lines, creating a cross-hatch pattern across the surface of the bowl.