SPAM Curry Rice Balls Recipe — Easy Korean Lunch [Korean Food]

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Looking for a no-fuss Korean lunch idea that works equally well as a kids’ snack, a picnic side, or a quick weekday meal? These SPAM curry rice balls (jumeokbap) might be exactly what you need. The ingredient list is short, the technique is basically fried rice, and the whole thing comes together in about 25 minutes. Instead of plating rice, curry, and sides separately, just roll everything into tidy little balls and you’re done. Let’s get into it.

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📋 At a Glance

• Recipe: SPAM Curry Rice Balls (Jumeokbap)
• Good for: Snacks, lunch boxes, quick meals
• Difficulty: ★☆☆ (Beginner-friendly)
• Prep time: ~10 minutes
• Cook time: ~10–15 minutes
• Key ingredients: 1.5 servings cooked rice, 100g SPAM, onion, carrot, 3.5 tbsp curry powder
• Verdict: ★4.0 — Minimal ingredients, maximum payoff. A reliable go-to rice ball recipe.

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Ingredients Overview

The ingredient list is refreshingly short. Any cooked rice works — instant rice packets or freshly cooked, your call. I went with onion and carrot for the vegetables, but broccoli or frozen stir-fry mix are both fine substitutes. As for the meat, any canned ham can replace SPAM if that’s what you have on hand.

[Ingredient List]

• 1.5 servings cooked rice
• 1/4 onion
• 100g SPAM (half of a small can)
• Carrot — about two finger-joints in length
• 2 tbsp cooking oil
• 3.5 tbsp curry powder
• 0.5 tbsp sesame oil
• Black sesame seeds and toasted sesame seeds, a pinch each
• Pepper and salt, a small amount
• Seaweed flakes (optional)

Quick Recipe Summary

1. Finish the curry rice balls with a sprinkle of seaweed flakes to taste.
2. Finely dice the onion, carrot, and SPAM.
3. Heat 2 tbsp oil in a pan and stir-fry the diced vegetables and SPAM together.
4. Once lightly cooked, season with a pinch of pepper and salt.
5. Add 1.5 servings of rice, curry powder, sesame oil, and sesame seeds. Stir-fry on low heat until evenly mixed.
6. Let the rice cool slightly, then shape into round balls with gloved hands.

🍖 A food processor or manual vegetable chopper makes dicing faster.
🥦 Swap the carrot for 3–4 small broccoli florets, finely chopped.

🌶 Prep time: 10 minutes
🍳 Cook time: 10–15 minutes

Since this is more of a lightly seasoned fried rice than a full curry, 3.5 to 4 tablespoons of curry powder is the sweet spot. For the SPAM, grab a small 200g can and use half.

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Prepping the Ingredients

Let’s jump into prep. Cut your vegetables to whatever size and texture you prefer. I kept it simple with just carrot and onion.

I used a manual food processor here. Just pulse until everything reaches a fine, even dice.

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Dicing the SPAM

For the SPAM, I used about 100g — half of a small 200g can. You could run it through the food processor, but I prefer hand-dicing for a bit of satisfying chewiness in the final rice ball. With that, prep is done.

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Cooking the Curry Rice Balls

Once prep is done, cooking is straightforward. Heat a pan with 2 tablespoons of oil, then toss in the diced vegetables and SPAM together. You can also sear the SPAM first for extra crispiness if you like.

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Adding the Rice and Curry Powder

Start on high heat, then reduce to medium once the ingredients begin to soften. Add a tiny pinch of pepper and salt. When everything is cooked through, add 1.5 servings of rice and spread it out evenly.

Now add 3.5 tbsp of curry powder, 0.5 tbsp of sesame oil, and optionally some black and toasted sesame seeds. Stir-fry on low heat until the curry is evenly distributed. If the rice feels too stiff to mix, adding 1–2 tablespoons of water loosens things up nicely.

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Shaping and Finishing Touches

Transfer the finished fried rice to a wide bowl and let it cool just enough to handle. Put on food-safe gloves and shape the rice into round balls. Of course, you can skip the shaping and just eat it straight as fried rice too.

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For the final touch, sprinkle seaweed flakes over the top. It may seem like a small detail, but the slightly salty seaweed adds a nice flavor boost. If you’d prefer something different, fine seaweed powder or parsley flakes work as alternatives. A little visual accent goes a long way.

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The finished curry rice balls work great as a standalone snack or packed into a lunch box for a picnic or work lunch.

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Finished Rice Ball Gallery

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Final Thoughts

And here they are — neat little curry rice balls ready to eat. I shaped mine into simple rounds, but feel free to go triangular, flat, or any shape you like.

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The ingredient list is short, the technique requires zero special skills, and the result tastes better than it has any right to for this level of effort. A genuinely rewarding recipe to have in your rotation.

If you’re feeling extra lazy, skip the ball-shaping step entirely. Pack the curry fried rice into a lunch box, sprinkle on seaweed flakes, and grill the leftover 100g of SPAM as a side. The shaping is honestly the most time-consuming part — the flavor speaks for itself.

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The biggest appeal is being able to whip these up while cooking something else entirely. I sometimes make a batch on weekends when I’m too tired from weekday meal prep to cook a proper lunch. If you’ve got leftover rice and a can of SPAM, give these curry rice balls a try. You won’t regret it.

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FAQ

Q. Can I use curry paste or curry roux blocks instead of powder?

Powder works best for even distribution in fried rice. If using roux blocks, crush them finely and add 1–2 tablespoons of water while stir-frying to help them dissolve. Curry paste can work too, but reduce the amount since it’s more concentrated.

Q. How long do these keep in the fridge?

About one day in the refrigerator. Wrap each ball in plastic wrap after cooling completely, then reheat briefly in the microwave before eating. They also freeze well for up to 2 weeks if individually wrapped.

Q. What other proteins work besides SPAM?

Any canned ham, diced chicken breast, or even canned tuna would work. Ground pork seasoned with a little soy sauce is another option. The key is dicing the protein small so it integrates smoothly into the rice balls.