Crispy Pork Cutlet Kimbap
A Special Kimbap Recipe Loved by the Whole Family
I often make kimbap using ingredients from my refrigerator. When I’m unsure about side dishes, kimbap made through ‘refrigerator raiding’ is a satisfying meal! Today, let’s make the special Pork Cutlet Kimbap that everyone in the family loves. This kimbap features a delightful combination of crispy pork cutlets, fresh vegetables, and savory ham.
Kimbap Ingredients- 4 sheets of Gim (dried seaweed for kimbap)
- 2 frozen pork cutlets (choose generously sized ones)
- 10 lettuce leaves (washed and patted dry)
- 8 eggs
- Cooked rice (4 portions, baseball size, warm)
- 8 strips of kimbap ham (lightly pan-fried)
- 4 strips of pickled radish for kimbap
- 4 Tbsp katsu sauce (adjust to taste)
- Sesame oil, for drizzling
- Sesame seeds, for sprinkling
- Salt, to taste
- Cooking oil, for frying
Cooking Instructions
Step 1
First, let’s make the egg garnish for the kimbap. Crack 8 eggs into a bowl, add a pinch of salt, and whisk well. Plan to use 2 eggs per egg garnish sheet, so divide the mixture into 4 portions and pan-fry them thinly and evenly. It’s important to get a thin, uniform layer.
Step 2
Once the egg garnish sheets are cooked, let them cool slightly, then slice them thinly into strips that are easy to roll into kimbap. Slicing them thinly will prevent the kimbap from bursting when rolled.
Step 3
Cut the kimbap ham into strips the length of your kimbap. Lightly oil a pan and fry the ham until it’s golden brown and slightly crispy. Pan-frying the ham enhances its savory flavor and aroma.
Step 4
Wash the fresh lettuce leaves thoroughly and ensure they are completely dry. Then, thinly slice them into strips that will fit inside the kimbap. The crispiness of the lettuce will balance the richness of the other ingredients.
Step 5
To ensure a crispy texture, fry the frozen pork cutlets until golden brown using an air fryer or a pan. Once cooked, cut them into 4 pieces each for easy placement in the kimbap. (If using an air fryer, follow the manufacturer’s instructions for cooking time and temperature.)
Step 6
Season the warm cooked rice with a little salt. Then, add a generous amount of sesame oil and sesame seeds, and mix gently with your hands. Be careful not to use rice that’s too hot, as it can tear the seaweed. Let the rice cool slightly before seasoning.
Step 7
Place a sheet of gim on a bamboo rolling mat. Spread about two-thirds of the seasoned rice evenly over the gim, leaving a small border at the top. Avoid using too much rice, as this can cause the kimbap to break when rolled. Layer the thin egg garnish strips, 2 lettuce strips, 1 pickled radish strip, 2 strips of pan-fried ham, and 2 strips of fried pork cutlet on top of the rice. Finally, drizzle katsu sauce over the pork cutlets as desired.
Step 8
Using the bamboo mat, tightly roll the kimbap, ensuring the fillings are secure and the rice doesn’t spill out. You can dab a few grains of rice on the edge of the gim to help seal the roll. Once rolled, brush the outside of the kimbap with a little sesame oil and sprinkle with sesame seeds for an appealing finish. Slice into bite-sized pieces, and your kimbap is ready!
Step 9
And there you have it – your special Pork Cutlet Kimbap, loved by the whole family! Enjoy a delicious and satisfying meal with this delightful kimbap!
