Gourmet Pork Belly Kimbap
‘Pork Belly Kimbap’ Made for Pork Belly Day, with a Special Ssamjang Sauce Recipe
This is the pork belly kimbap we made for Samyang Day on March 3rd! I’ll also share the special ssamjang sauce recipe passed down from my mom!
Main Ingredients
- 3 sheets of dried seaweed for kimbap
- 3 strips of pork belly
- 2.5 bowls of cooked rice
- 0.5 tsp salt
- 1.5 tsp sesame oil
- Plenty of toasted sesame seeds
- 7 lettuce leaves
- 6 perilla leaves
- 6 pickled radish wraps (ssammu)
Ssamjang Sauce Recipe
- 1 tsp gochujang (red chili paste)
- 1 tsp doenjang (fermented soybean paste)
- 1 tsp minced garlic
- 1 tsp perilla oil
- 1 tsp gochujang (red chili paste)
- 1 tsp doenjang (fermented soybean paste)
- 1 tsp minced garlic
- 1 tsp perilla oil
Cooking Instructions
Step 1
First, let’s make the ‘special ssamjang sauce.’ In a small bowl, combine 1 teaspoon each of gochujang, doenjang, minced garlic, and perilla oil. Mixing these ingredients in a 1:1:1:1 ratio creates a flavor-packed ssamjang sauce. Stir well and set aside.
Step 2
Now, let’s season the rice for the kimbap. Place 2.5 bowls of warm cooked rice in a large bowl. Add 0.5 teaspoon of salt, 1.5 teaspoons of sesame oil, and a generous amount of toasted sesame seeds to your liking. Use a rice paddle to gently mix the rice, being careful not to mash the grains, ensuring it’s infused with the nutty aroma of sesame oil.
Step 3
It’s time to cook the pork belly. Place the 3 strips of pork belly in a preheated pan. Cook over medium heat, flipping occasionally, until golden brown and slightly crispy on both sides. The key is to achieve a crispy exterior while keeping the inside tender and juicy for maximum flavor.
Step 4
Prepare the fresh vegetables that will add vibrancy to the kimbap. Wash the lettuce leaves thoroughly under running water and pat them dry. Wash the perilla leaves similarly. Have the pickled radish wraps ready straight from the package. These ingredients will cut through the richness of the pork belly, creating a balanced taste.
Step 5
Transfer the well-cooked pork belly to paper towels. This step helps to drain off excess oil, preventing the kimbap from becoming greasy and ensuring a cleaner taste.
Step 6
Now, let’s roll the kimbap! Lay a sheet of kimbap seaweed, rough side up. Spread about three-quarters of the prepared rice evenly over the seaweed, leaving a small margin at the top. Be careful not to overfill with rice, as this can cause the kimbap to burst when rolled.
Step 7
Place a clean, dried lettuce leaf on top of the rice. The fresh lettuce will add a delightful crunch and a refreshing taste.
Step 8
Layer the aromatic perilla leaves on top of the lettuce. The unique fragrance of perilla leaves complements the pork belly, enhancing the overall flavor profile.
Step 9
Now, arrange the pickled radish wraps over the layered vegetables. The tangy sweetness of the ssammu balances the flavors of the kimbap.
Step 10
Place the cooked pork belly strips onto the ssammu. Then, spread a moderate amount of the prepared ‘special ssamjang sauce’ over the pork belly. The savory and slightly spicy sauce will maximize the deliciousness of the pork belly.
Step 11
Starting from the edge closest to you, carefully begin to roll the kimbap, folding it in half like the pork belly. Gently press down as you roll to create a firm, compact roll. Avoid applying too much pressure; the aim is to shape it snugly.
Step 12
Once the kimbap is rolled, lightly brush the surface with sesame oil. This prevents the seaweed from drying out and gives the kimbap an appealing shine.
Step 13
Now, slice the kimbap into bite-sized pieces. Lightly coat a sharp knife with sesame oil to ensure clean cuts without sticking. Slice into manageable portions.
Step 14
Voila! Your delicious pork belly kimbap is ready. Enjoy it with the special ssamjang sauce. This is a perfect dish for special occasions or when you crave a satisfying meal!
