Generous Pork Belly Kimbap: A Delicious Recipe Packed with Meat!
[Eun’s Kitchen] Making Flavorful Pork Belly Kimbap
I was recently captivated by the pork belly kimbap featured on a variety show. It looked easy to make, and since it’s a combination of flavors I always love – especially one bursting with meat – I decided to give it a try. Enjoy a special meal with this visually appealing and hearty pork belly kimbap!
Kimbap Ingredients- 600g pork belly
- 8 lettuce leaves
- 8 perilla leaves
- 1 carrot
- Pickled radish sheets (Ssammu)
- 4 Korean green chili peppers (Oimatchu)
- 4 servings of cooked rice
Cooking Instructions
Step 1
First, prepare all the ingredients for your kimbap. Wash 8 lettuce leaves, 8 perilla leaves, and 4 Korean green chili peppers. Thinly julienne 1 carrot. Have your pickled radish sheets and 600g of pork belly ready. Cook about 4 servings of rice until hot, and prepare the seasoning. Mix the Ssamjang sauce ingredients (2 Tbsp Ssamjang, 1 Tbsp Gochujang, 1 tsp Oligodang, 1 tsp sesame seeds, 1 tsp sesame oil) in a small bowl.
Step 2
Lightly oil a pan and stir-fry the julienned carrots over medium-low heat until they are tender and slightly softened.
Step 3
Pat the pork belly dry with paper towels and season it lightly with black pepper and salt. Grill the pork belly in a non-stick pan without adding extra oil until nicely browned and crispy. You can drain excess fat as it renders to achieve a crispier texture.
Step 4
In the warm cooked rice (about 4 servings), add 3 tsp of salt and 3 tsp of sesame oil. Gently mix with a spatula, being careful not to mash the rice grains, until evenly seasoned.
Step 5
Place a sheet of seaweed (nori) shiny-side down on a bamboo rolling mat. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving a small border at the top. Avoid using too much rice, as it can cause the kimbap to burst.
Step 6
Arrange 2 lettuce leaves on top of the rice. The lettuce will help hold the other ingredients in place.
Step 7
Next, layer 2 pickled radish sheets over the lettuce. The slight tanginess of the pickled radish will cut through the richness.
Step 8
Add 2 perilla leaves on top of the pickled radish sheets. Their fragrant aroma will enhance the overall flavor of the kimbap.
Step 9
Cut the green chili peppers into long strips, removing the seeds, and place them on top of the perilla leaves. Their crisp texture and mild spiciness complement the other ingredients.
Step 10
Distribute the stir-fried carrot strips evenly over the chili peppers.
Step 11
Layer the nicely browned pork belly strips on top of the carrots. It’s best to let the pork belly cool down slightly before adding it to the kimbap; if it’s too hot, it can tear the seaweed or make it difficult to roll neatly. Letting it cool ensures a prettier shape.
Step 12
Now it’s time to add the Ssamjang sauce. Using a piping bag makes it much neater and easier to spread the sauce evenly over the ingredients. To prevent the Ssamjang from getting on your hands while rolling and to achieve a cleaner roll, it’s helpful to flip the pork belly so the grilled side faces inwards before rolling. This also helps maintain a good shape.
Step 13
Using the bamboo mat, carefully roll the kimbap tightly. Start by applying gentle pressure to prevent the filling from spilling out, then continue rolling firmly to the end. Avoid rolling too tightly, as this can cause the kimbap to break. Once rolled, cut the kimbap into your desired serving size. For a glossy finish and extra flavor, you can lightly brush the outside of the kimbap with sesame oil. Enjoy your delicious pork belly kimbap!
