Delicious Samgyeopsal (Pork Belly) Kimbap
Perfect for Spring Picnics! Making Special ‘Samgyeopsal Kimbap’
On days with high fine dust, enjoy delicious samgyeopsal! Pack this samgyeopsal kimbap for your spring outings and picnics. The harmony of rich ingredients and ssamjang is superb!
Rice Seasoning
- 2 bowls cooked rice
- 1 tsp salt (approx. 10g)
- 2 tsp sesame oil (approx. 10g)
Kimbap Ingredients (Makes 2 rolls)
- 2 strips samgyeopsal (pork belly, approx. 200-250g)
- 1 tsp salt
- A pinch of black pepper
- 2 peppers (e.g., Cheongyang or regular)
- 4 fresh lettuce leaves
- 4 fragrant perilla leaves (kkaennip)
- 6 pickled radish wraps (ssammu)
- Ssamjang (Korean soybean paste) to taste
- 2 sheets of dried seaweed for kimbap (gim)
- 2 strips samgyeopsal (pork belly, approx. 200-250g)
- 1 tsp salt
- A pinch of black pepper
- 2 peppers (e.g., Cheongyang or regular)
- 4 fresh lettuce leaves
- 4 fragrant perilla leaves (kkaennip)
- 6 pickled radish wraps (ssammu)
- Ssamjang (Korean soybean paste) to taste
- 2 sheets of dried seaweed for kimbap (gim)
Cooking Instructions
Step 1
First, place the samgyeopsal strips in a frying pan over medium heat. It releases quite a bit of fat, so you can pat it dry with paper towels periodically for a cleaner sear.
Step 2
Once one side of the pork belly is golden brown, flip it over to cook the other side.
Step 3
Sprinkle 1 tsp of salt and a pinch of black pepper evenly over both sides of the cooked samgyeopsal. Continue to cook until both sides are a beautiful, appetizing golden-brown.
Step 4
In a bowl of warm cooked rice, add 1 tsp of salt and 2 tsp of sesame oil. Gently mix with a rice paddle, being careful not to mash the grains, to create seasoned rice. Ensure the fragrant sesame oil is evenly distributed throughout the rice.
Step 5
Wash the peppers thoroughly, then cut them in half lengthwise.
Step 6
Using a spoon or knife, carefully scrape out all the seeds from the inside of the halved peppers. Removing the seeds will reduce the spiciness, making them more pleasant to eat.
Step 7
Place a bamboo sushi rolling mat on your work surface. Lay a sheet of kimbap seaweed (gim) on top, with the rough side facing upwards. Leave a small margin at the top edge to help seal the roll.
Step 8
Spread the seasoned rice evenly over the seaweed sheet, covering most of the surface. Avoid spreading the rice too thickly, as this can cause the kimbap to burst when rolled. Leave about 1-2 cm of the top edge rice-free for a clean seal.
Step 9
Layer 2 fresh lettuce leaves evenly over the rice, making sure they don’t overlap too much. The crisp texture of the lettuce will enhance the kimbap’s flavor.
Step 10
On top of the lettuce, place 2 perilla leaves (kkaennip), overlapping them slightly. The distinct aroma of perilla leaves pairs wonderfully with samgyeopsal.
Step 11
Layer 3 pickled radish wraps (ssammu) over the perilla leaves, overlapping them. The ssammu adds a refreshing tanginess that cuts through any richness.
Step 12
Place one prepared pepper half on top of the ssammu. If you enjoy a spicier kick, feel free to use Cheongyang peppers.
Step 13
Generously spread ssamjang over the pepper. The savory depth of the ssamjang will elevate the flavor of your samgyeopsal kimbap.
Step 14
Finally, place one strip of the golden-brown cooked samgyeopsal whole on top of the other ingredients. Don’t skimp on the star ingredient!
Step 15
Using the bamboo mat, firmly roll the kimbap from the bottom up, ensuring all the fillings are tightly packed and enclosed. Apply gentle pressure with your fingers to keep the roll compact and prevent it from unraveling. Tuck in the edges as you roll.
Step 16
Once rolled, brush the exterior of the kimbap with a little sesame oil for a glossy finish and appealing aroma.
Step 17
To slice the kimbap cleanly without sticking, lightly dampen a sharp knife with water or coat it with a little sesame oil. Cut the roll into bite-sized pieces.
Step 18
Arrange the beautifully sliced samgyeopsal kimbap neatly in a lunchbox. Your delicious samgyeopsal kimbap, perfect for any outing, is now complete!
