Kim Soo Mi Style Braised Pork Belly and Kimchi Rolls
Deliciously Flavorful: Kim Soo Mi’s Pork Belly and Kimchi Roll Recipe
Craving something special? This recipe for Braised Pork Belly and Kimchi Rolls, inspired by the renowned Chef Kim Soo Mi, is perfect for a delightful meal. Using thinly sliced pork belly (samgyeopsal) and well-fermented napa cabbage kimchi, these rolls are a savory and slightly tangy delight. The tender pork belly melds beautifully with the zesty kimchi, creating a dish that’s incredibly satisfying and a perfect companion to steamed rice.
Ingredients- Thinly sliced pork belly (daepae samgyeopsal)
- Well-fermented napa cabbage kimchi
- 1 onion
- 1/2 stalk of green onion
- 1 Korean chili pepper (cheongyang chili)
- 1 Tbsp red pepper powder (gochugaru)
- 1/2 Tbsp sugar
- A little kimchi brine
Cooking Instructions
Step 1
First, slice the onion into flat rounds and spread them evenly on the bottom of a flat-bottomed pot. This layer prevents the rolls from sticking and adds a subtle sweetness to the braising liquid.
Step 2
Prepare the well-fermented kimchi by lightly shaking off excess brine. Lay out a single sheet of kimchi and place a layer of thinly sliced pork belly on top, ensuring it doesn’t overlap.
Step 3
Carefully roll the kimchi and pork belly together tightly. Rolling it firmly is key to ensuring the rolls maintain their shape during cooking.
Step 4
Once rolled, cut each kimchi and pork belly roll in half. This makes them easier to manage and helps them cook more evenly in the pot.
Step 5
Arrange the halved rolls neatly on top of the sliced onions in the pot. Try not to overcrowd the pot; they should be in a single layer if possible for even cooking.
Step 6
Now, prepare the braising liquid. Pour in enough water to almost cover the pork belly and kimchi rolls. Add a splash of kimchi brine for an extra boost of savory and tangy flavor.
Step 7
Add the Korean chili pepper (sliced diagonally), red pepper powder (gochugaru), and sugar. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 15 minutes. Then, lower the heat to low and continue cooking for another 5 minutes. Adjust heat as needed.
Step 8
Finally, garnish with diagonally sliced green onions. Let it simmer briefly to allow the flavors to meld. Your delicious Braised Pork Belly and Kimchi Rolls are ready to be enjoyed! Serve hot with steamed rice.
