Chewy Pork Belly Kimbap
How to Make Pork Belly Kimbap: Quick and Delicious Kimbap Recipe
Wondering what to eat today? Let’s make some delicious kimbap! Are you worried about preparing kimbap ingredients? Don’t be! Kimbap is simply about filling it with whatever you like and rolling it up tightly without the sides bursting, right? So, don’t hesitate! Try making this pork belly kimbap. The savory ssamjang and fresh lettuce create a wonderfully rich flavor in every bite.
Ingredients- 200g thinly sliced pork belly (daepae samgyeopsal)
- Fresh lettuce (as desired)
- 2 sheets of kimbap seaweed (gim)
- Ssamjang (Korean fermented soybean paste)
- 2 pickled radishes (danmuji)
- Sesame oil (for finishing)
- 2 ladles of cooked rice (about 2 bowls)
- Pinch of salt (for rice seasoning)
- Pinch of black pepper (for pork seasoning)
Cooking Instructions
Step 1
First, prepare the rice for the kimbap while it’s still warm, and then let it cool completely. This step ensures the rice grains remain separate and fluffy, making for perfect kimbap.
Step 2
Prepare the fresh lettuce that will add a crisp element to your kimbap. Wash it thoroughly, pat it dry, and then cut it into pieces that will fit nicely inside the roll.
Step 3
Now, get ready to prepare the star of our kimbap: the thinly sliced pork belly. This type of pork belly is ideal for kimbap as it’s easy to handle and has a tender texture when cooked.
Step 4
Season the thinly sliced pork belly with a pinch of salt and black pepper. This initial seasoning will enhance the flavor of the pork. Be careful not to oversalt.
Step 5
Heat a frying pan over medium-high heat and cook the seasoned pork belly until it’s nicely browned and slightly crispy. As the pork cooks, you can carefully drain off excess fat using paper towels. This will make the kimbap less greasy and more enjoyable.
Step 6
We won’t be adding any extra seasoning to the rice itself. The natural savory flavor of the rice, combined with the ssamjang, will create a perfect balance of taste.
Step 7
Spread the cooled rice thinly over one sheet of kimbap seaweed. Generously layer the prepared lettuce on top of the rice. The more lettuce you add, the more delightful crunch and fresh flavor your kimbap will have!
Step 8
Next, spread a layer of ssamjang over the lettuce. Since the rice is not seasoned separately, the ssamjang plays a crucial role in bringing a rich, savory depth to the kimbap.
Step 9
Arrange the cooked, golden-brown pork belly strips on top of the ssamjang. Ensure there’s a good amount of pork for a satisfying bite.
Step 10
Don’t forget the pickled radish (danmuji)! Place the strips of danmuji on top of the pork. This adds a lovely tanginess and crunch that is essential for authentic kimbap.
Step 11
Now, carefully roll the kimbap using a bamboo mat, ensuring it’s rolled tightly to prevent it from falling apart. Once rolled, brush the outside of the kimbap with sesame oil for a glossy finish and delightful aroma. Slice the kimbap into bite-sized pieces.
Step 12
And there you have it – your delicious pork belly kimbap is ready!
Step 13
Arrange the beautifully made kimbap on a serving plate. It looks even more appealing when presented nicely, ready to be shared with your loved ones.
Step 14
If you find the kimbap needs a little extra flavor, try adding a small dab of ssamjang on top of each piece before eating. It’s a simple trick that enhances the savory notes even further!
