Samgyeopsal Kimchi Rolls: A Hearty and Delicious Steamed Dish
Recipe for Samgyeopsal Kimchi Rolls using leftover grilled pork belly and kimchi.
Transform your leftover grilled samgyeopsal (pork belly) into a delightful kimchi stew! This dish perfectly marries the rich flavor of kimchi with the savory goodness of pork belly.
Ingredients- 1 head of napa cabbage (large)
- 7 strips of pork belly (approx. 200-300g)
- 1 pack of beef bone broth (500ml)
- 1 cup of water (200ml)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 tsp Dasida (or soy sauce)
- 1/2 onion
- 1 green onion
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare the cabbage. Remove any tough outer leaves and gently scrape off excess seasoning if using aged kimchi. Trim the tough bottom ends of the cabbage with a knife for a neater presentation.
Step 2
Prepare about 7 strips of pork belly. If they are very thick, cut them in half lengthwise to make them easier to roll. (Approx. 200-300g)
Step 3
Peel and wash half an onion. Slice it thinly into strips about 0.5 cm thick. This will add a refreshing sweetness and depth to the broth.
Step 4
In a wide and deep pot or steamer, spread the sliced onions evenly on the bottom. This prevents the kimchi from scorching and infuses the broth with a subtle onion aroma.
Step 5
Gently make a few slits in the thick white ribs of the cabbage leaves to help them lay flat. Place parchment paper on your cutting board to prevent staining. Lay a prepared cabbage leaf flat on the parchment paper. Place the pork belly strips on top of the cabbage and tightly roll them together, ensuring they don’t unroll during cooking.
Step 6
After rolling, you should have approximately 11 kimchi and pork belly rolls. The number may vary depending on the size of your cabbage and the amount of pork belly.
Step 7
Arrange the prepared kimchi and pork belly rolls neatly in the pot, placing them around the layer of onions. Try to pack them in snugly.
Step 8
If you have any leftover pork belly that wasn’t rolled, you can chop it into bite-sized pieces and add it to the center of the pot. This step is optional, but it makes the dish even more satisfying.
Step 9
Now, pour in the liquids. Carefully add 1 pack (500ml) of beef bone broth and 1 cup (200ml) of water to the pot. The liquid should cover about two-thirds of the ingredients.
Step 10
For a vibrant color, stir in 1 tablespoon of red pepper flakes (gochugaru) and mix well. Feel free to adjust the amount based on your spice preference.
Step 11
Add 1 teaspoon of Dasida (a common Korean seasoning powder) to enhance the umami flavor and season the broth. If you don’t have Dasida, you can use soy sauce or fish sauce. Taste and adjust seasoning as needed while cooking.
Step 12
Wash and finely chop 1 green onion. This will add freshness and visual appeal.
Step 13
Sprinkle the chopped green onion over the kimchi rolls. Bring the pot to a boil over high heat, then reduce to medium-low heat and simmer for about 20-30 minutes, or until the cabbage is tender. Basting the rolls with the broth occasionally will enhance the flavor. Once it’s gently simmering, your Samgyeopsal Kimchi Rolls are ready! Enjoy this flavorful and comforting dish while it’s hot.
