SPAM

SPAM gets unfairly knocked. People who haven’t tried it talk like it’s not real food. People who grew up on it know better. I’m in the second camp. SPAM was on our table when I was a kid and it’s been on my topping list since I started this site.

There are other luncheon meats and I’ve tried most of them. SPAM is the one I keep buying. Maybe it’s the brand I grew up with, maybe it’s the texture. Either way, this guide is mostly about SPAM, and the techniques work for any luncheon meat with the same shelf-stable canned format.

Why SPAM Is Great for Instant Ramen

SPAM is canned, fully cooked pork and ham. Shelf-stable, room-temperature, ready when you are. The flavor is salty, savory, slightly sweet, and rich, which is the exact flavor profile most instant ramen packets are trying to imitate. SPAM is the real version of what the seasoning is gesturing at.

The fat content also works in its favor. The pork fat in SPAM renders when you sear it, and the rendered fat carries flavor into the noodles. The bowl tastes deeper for one ingredient. It’s also one of the most affordable protein toppings on the site, which makes it the move when you’re cooking on a budget.

How to Slice SPAM

Sometimes, simplicity is key. Just a few slices of SPAM can add a satisfyingly salty and meaty element to your ramen without any fuss.

How to do it: Open up that can of SPAM and carefully slice it into your preferred thickness. About ¼ to ½ inch slices works well. You can layer these directly on top of your cooked ramen for a quick and easy protein addition. The heat of the broth will warm them up perfectly.

How to Cube SPAM

Want SPAM in every slurp? Cubing it up is the way to go! These little morsels distribute the flavor throughout your bowl.

How to do it: First, open up that can of luncheon meat and slice it into thick pieces, about ½ to ¾ inch thick. Then, stack a few of these slices on top of each other and cut them into small, bite-sized cubes. This makes the cubing process much more manageable and even. Once cubed, you can mix the SPAM right in with your noodles and other toppings.

How to Pan-Sear SPAM

If you have the time, I HIGHLY recommend pan-searing your SPAM. A little pan-searing transforms it into crispy, golden-brown bites that add amazing texture and a richer flavor to your ramen.

How to do it: Heat a non-stick skillet over medium heat (you don’t even need oil if you don’t want it since SPAM has its own fat). Add your sliced or cubed luncheon meat to the hot pan in a single layer. Cook for 2-3 minutes per side, or until they’re nicely browned and slightly crispy. The edges should get a little caramelized.

My Instant Ramen Suggestions

• Samyang Buldak Spicy Chicken
• Immi Spicy Beef
• Maruchan Instant Lunch Beef
• Maruchan Instant Lunch Chicken
• Maruchan Creamy Chicken

So there you have it. Whether you’re slicing it straight from the can or taking a few extra minutes to pan-sear it to crispy perfection, SPAM is a reliable and delicious way to satisfy those ramen cravings in a flash.

Did you grow up with SPAM or are you new to it? Tell me below where you’re starting from.