Yoo Eatz

When I was a kid, we would go to Hawaii just about every summer because for us fogged-in San Franciscans, it was our opportunity to get consistent (warm) sunshine for more than one day. Most of the time, we stayed in condos because they were more economical, and I looked forward to breakfast because it meant one thing: Apple Jacks. Or Corn Pops. Or Cocoa Puffs, for that matter. I was never allowed sugary cereal at home, and vacations (or trips to Grandma and Grandpa's house) were the only chance I had to infuse my diet with more sugar than you'd find in the nearby cane fields. These days, the only time I eat that stuff is for dessert (and I do admit picking up a box at the grocery store from time to time just for that purpose), but I still have fond memories of the excitement I experienced waking up that first morning in Hawaii thanks to the Capt'n Crunch awaiting me in the kitchen.

It probably wasn't until I was about 10 that I discovered the other Hawaiian breakfast. You know, the kind that real Hawaiians invented and eat. Really, Hawaiian breakfast foods are quite diverse because of the richness of cultures that infuse the islands. In some households, kimchi may be a constant condiment. In others, a piece of raw or cooked fish is a fixture. Other folks can't do without some Portuguese sausage. In my heart, Hawaiian breakfast will always mean rice, fried eggs, and Spam.

My family has never had an aversion to Spam. Sure, we buy the low sodium variety (which is still off-the-charts high in salt...that's why it's so GOOD!!). But I guess having parents who are from the generation born around World War II means that we have never been afraid to eat mystery meat out of a can. I remember eating Spam, rice, and vegetables for dinner which usually meant finding Spam and mustard sandwiches packed in my lunch bag the next day. These days, we eat Spam in our kimchi jjigae or kimchi bokkeumbap (thank goodness I found a partner who shares my love for this delicacy). But the simplicity of a few slices of Spam alongside a scoop of rice and a couple of runny-yolk eggs is heavenly. I'm not providing a recipe, for as long as you can cook rice and open a pull-top can, you can have a hearty breakfast like this one in 10 minutes.

Here's an oldie but goodie...I was reminded of it this week as I was eating the leftovers from my weekend batch. Kimchi fried rice is great when you have lots of leftover rice and kimchi that is teetering on the brink of over-ripeness, and it's fine with any meat you have in the fridge -- chicken, pork, beef -- but it's stellar with Spam. Yes, Spam. I buy it in bulk at Costco. It makes for an easy Hawaiian breakfast with eggs and rice, and generally substitutes for meat when the fresh variety isn't easily accessible. My dad grew up eating meat out of a can -- granted, he was born at the outset of World War II when rationing was mandated -- and he will agree that sometimes you can't beat an evenly-formed loaf of salty pork parts.

Kimchi bokkeumbap is also fantastic hangover food, not that I've actually put it to the test in recent years given my teetotaling ways. But as it's the perfect blend of eggy, spicy, starchy, salty, and a little greasy, it reminds me of those Sunday mornings back in the late nineties when I'd get myself back on track with a Denny's Grand Slam and a bottle of Tabasco. For the recipe, read on.