Mix the curing salts and seasonings

• Combine the kosher salt, pickling salt, white sugar and potato starch in a bowl.
• Stir in the cold water until the mixture is smooth.

Season the pork

• Add the ground pork to the bowl and mix thoroughly until the seasoning is evenly distributed.
• Mix in the buldak sauce until fully incorporated.

Cure the meat

• Cover the bowl and refrigerate so the salts and flavours penetrate the meat.

Shape the loaf

• Pack the cured pork mixture firmly into a loaf pan, pressing out any air pockets.

Bake the spam

• Bake at 180 °C until the loaf is firm and reaches a safe internal temperature.
• Let it cool completely in the pan before slicing.

Slice and serve

• Turn the spam out of the pan and cut it into thick slices.
• Pan-fry the slices if you like a crispier texture.