Slice the Spam into moderately thick pieces. If desired, blanch in boiling water to remove impurities.

Pan-fry the Spam slices until golden brown on both sides.

Wash the perilla leaves and pat them dry with a kitchen towel.

Place one spoonful of cooked rice in the center of each perilla leaf.

Top the rice with chopped kimchi or alternatively, use ssamjang (Korean dipping sauce).

Add a slice of pan-fried Spam on top of the kimchi or ssamjang.

Wrap the perilla leaf around the fillings, folding the sides inward and tucking the bottom securely.