A Symphony of Flavors: Aged Kimchi and Pork Belly Kimbap
Aged Kimchi Pork Belly Kimbap: A Recipe for Rich Taste and Texture
Experience a delightful culinary adventure with this unique Kimbap (Korean rice roll) recipe, featuring the perfect harmony of savory pork belly and the tangy crunch of aged kimchi. A truly satisfying and flavorful dish that’s surprisingly easy to make at home!
Kimbap Ingredients
- 4 sheets of Kimbap seaweed (gim)
- 4 strips of pork belly (approx. 200-250g)
- 4 leaves of aged kimchi (adjust to size)
- 8 fresh lettuce leaves
- 10 cloves of garlic
- 5 Korean green chili peppers (cheongyang)
- Fish guts sauce (galchi sokjeot) or your preferred fermented seafood sauce
- Ssamjang (Korean dipping sauce)
Rice Seasoning
- 2 Tbsp sesame oil
- Salt to taste
- Sesame seeds, sprinkled
- 2 Tbsp sesame oil
- Salt to taste
- Sesame seeds, sprinkled
Cooking Instructions
Step 1
Begin by rinsing the aged kimchi thoroughly to remove excess brine and squeeze out any remaining water. Slice the green chilies in half lengthwise and remove the seeds, then julienne them. Thinly slice the garlic cloves. Wash the lettuce leaves under running water and gently pat them dry with a paper towel.
Step 2
Pan-fry the pork belly strips over medium heat until golden brown and crispy. This process allows excess fat to render, resulting in a more delicious texture for the kimbap filling. Once cooked, slice the pork belly into bite-sized pieces, about 1.5 cm thick.
Step 3
In a bowl, combine warm cooked rice with 2 tablespoons of sesame oil and a pinch of salt. Sprinkle with sesame seeds. Gently mix using a spatula to avoid mashing the rice grains, ensuring the seasoning is evenly distributed. It’s best to season the rice while it’s still warm so the flavors meld beautifully.
Step 4
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving about a 1 cm border at the top edge. Applying the rice too thickly can cause the kimbap to burst when rolled, so a thin layer is key. Leaving the top border will help seal the roll.
Step 5
Layer two of the prepared lettuce leaves over the rice. Arrange the crispy fried pork belly slices generously on top of the lettuce.
Step 6
Spread a layer of ssamjang over the pork belly according to your preference. Add a small amount of fish guts sauce (or your favorite fermented seafood sauce) for an extra depth of flavor. The combination of ssamjang and fermented sauce will enhance the overall taste of the kimbap.
Step 7
Arrange the julienned green chilies and the sliced garlic evenly over the other fillings. The spicy kick from the chilies and the pungent aroma of garlic will cut through the richness of the pork belly.
Step 8
Finally, place a generous portion of the prepared aged kimchi on top of all the fillings. The tangy and crunchy aged kimchi will create a fantastic contrast with the pork belly.
Step 9
Using the bamboo mat, tightly roll the kimbap from the bottom edge. Lightly moisten the top border of the seaweed with water to help seal the roll securely. Slice the kimbap into bite-sized pieces, and your delicious Aged Kimchi Pork Belly Kimbap is ready to be enjoyed! Savor every bite.
