Perilla Leaf and Pork Belly Kimbap: A Luxurious and Flavorful Meal
Absolutely Luxurious! Perilla Leaf and Pork Belly Kimbap for Special Occasions
Transform leftover pork belly into an extraordinary and delicious kimbap! This recipe infuses the rolls with savory ssamjang (Korean dipping sauce), crisp lettuce, and fragrant pickled perilla leaves, creating a culinary experience far beyond ordinary kimbap. Prepare to be amazed by the sophisticated taste that will linger on your palate!
Kimbap Ingredients
- 5 servings of freshly cooked rice (warm)
- 1 carrot (julienned)
- 2 strips of pork belly (approx. 200-250g)
- 1 cucumber (seeds removed, cut into strips)
- 5 strips of pickled radish (use regular or crunchy type, to your preference)
- 5 imitation crab sticks
- 10 pickled perilla leaves (squeezed dry)
- 10 perilla leaves (Korean basil)
- 5 lettuce leaves (cut to fit kimbap length)
- 5 slices of ham
- 5 eggs
Cooking Instructions
Step 1
Prepare thick and delicious omelets. Whisk 5 eggs with a pinch of salt. Pour thinly into a lightly oiled pan and cook. When flipped, fold it in half and cook again to create a thick omelet. Season the pork belly strips with salt and pepper. Pan-fry them until golden brown on both sides. Slice into approximately 1cm thick pieces for easy rolling.
Step 2
Prepare the imitation crab sticks and ham. Lightly coat a pan with oil and gently sauté the crab sticks and ham until they are lightly browned. This enhances their texture.
Step 3
Prepare the pickled perilla leaves and cucumber. Squeeze any excess liquid from the pickled perilla leaves. Cut the cucumber into long strips, lightly salt it, let it sit for 10 minutes, then drain. (You can also toss it with a little vinegar, if desired.)
Step 4
Sauté the carrots. Julienne the carrots and stir-fry them in a pan with a little oil and a pinch of salt. Be careful not to overcook them; aim for a slightly crisp texture.
Step 5
Wash the perilla leaves and lettuce thoroughly. Ensure all excess water is removed by patting them dry with paper towels to prevent the kimbap from becoming soggy.
Step 6
Prepare the pickled radish. While regular kimbap-style pickled radish works well, I find the crunchy, less watery ‘albab’ (flying fish roe rice) pickled radish to be less salty and more suitable for kimbap. Choose according to your preference.
Step 7
Place a sheet of seaweed on a kimbap rolling mat. Spread a thin, even layer of warm rice over the seaweed. Lay a lettuce leaf lengthwise on the rice. Spread a thin layer of ssamjang on a perilla leaf and place it on top of the lettuce. Arrange all prepared ingredients (omelet, pork belly, crab stick, ham, cucumber, pickled perilla, pickled radish, carrot) attractively. Roll the kimbap tightly. Be mindful not to use too much ssamjang, as it can make the kimbap too salty.
Step 8
An alternative rolling method: Wrap the pork belly slices with a lettuce leaf first, then add the other ingredients and roll the kimbap. The taste is remarkably similar to the previous method. Experimenting with different ways can be fun!
Step 9
Another variation: Lay the pickled perilla leaves on the seaweed first, then add the remaining ingredients and roll. For kimbap with pork belly, a touch of ssamjang significantly enhances the flavor. Personally, I found the combination of pork belly and pickled perilla leaves to be particularly delicious. When using pickled perilla, it’s advisable to adjust the amount of pickled radish accordingly.
Step 10
A tip to prevent your kimbap from falling apart! If the lettuce releases too much moisture, it can cause the rice to shift. Wrapping the pork belly with lettuce first before adding it to the main roll helps minimize direct contact between the lettuce moisture and the rice, resulting in a neater and more tightly rolled kimbap. Try this technique for even better kimbap!
