Though traditionally part of Korean royal cuisine, nowadaysjeok can be found everywhere, even as Korean street food. Da-Hae and Gareth West, authors ofK-Food, thread scallions and slices of Spam onto skewers—in place of beef and fish, which are most commonly used—and fry until golden brown to serve jeok at special family gatherings. And it makes sense to use Spam in Korea’s breakfast dishes as it’s found in most supermarkets and convenience stores for next to nothing (fun fact: South Korea ranks as the second-largest consumer of Spam). Although it’s stigmatized in America as unrefined, the breakfast meat is considered a luxury food in Korea and often appears at the table on holidays such as Chuseok and Jeh-Sah. Spam sanjeok is served with cho ganjang, a light and tangy “vinegared soy sauce,” for dipping and dunking.Scallion and Spam Jeon Skewers (Spam Sanjeok)Excerpted fromK-FoodOn a Stick! by Da-Hae and Gareth West. Reprinted with permission from Hachette Book Group and Octopus Publishing.