Pork Belly Rolls with Young Ginseng
Aromatic Pork Belly Rolls Enhanced with Fragrant Young Ginseng
Looking for a special recipe using young ginseng? We’ve prepared pork belly rolls that minimize the ginseng’s bitterness while highlighting its fragrant aroma, making it a delicious dish for everyone to enjoy. Experience the perfect harmony of chewy pork belly, aromatic young ginseng, and crisp king oyster mushrooms.
Main Ingredients
- 10 stalks of fresh young ginseng
- 20 slices of thinly sliced pork belly (samgyeopsal)
- 1 fresh king oyster mushroom
Young Ginseng Salad Dressing
- 1/2 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp soy sauce (for umami)
- 1/2 Tbsp gochugaru (Korean chili flakes, for spice)
- A splash of vinegar (for tanginess)
- 1/2 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp soy sauce (for umami)
- 1/2 Tbsp gochugaru (Korean chili flakes, for spice)
- A splash of vinegar (for tanginess)
Cooking Instructions
Step 1
First, prepare about 10 stalks of fresh young ginseng. Rinse the root parts gently under running water to remove any soil and lightly pat them dry.
Step 2
Ensure your thinly sliced pork belly is thawed before cooking. Having all ingredients prepped and ready, like the young ginseng and king oyster mushrooms, will make the cooking process much smoother.
Step 3
We’ll be making a refreshing salad using the leaves of the young ginseng. Trim the upper part of the ginseng where the leaves are attached, and then lightly chop the leaves for the salad.
Step 4
Slice the king oyster mushroom to a size that complements the young ginseng, ensuring it’s bite-sized. It’s best to slice them thinly so they roll easily with the pork belly.
Step 5
Since the pork belly slices are thin and small, it’s recommended to use two slices layered together. Place the prepared young ginseng and king oyster mushroom slices onto the first slice of pork belly, then begin to roll them up tightly.
Step 6
Wrap the ingredients securely with the second slice of pork belly, rolling it up once more. This double-layering helps prevent the filling from coming out and creates a more substantial roll.
Step 7
To secure the shape of the rolled pork belly, insert a long toothpick through the center. Using a long toothpick makes it easier to flip the rolls while cooking, ensuring even browning and crispiness on all sides.
Step 8
Repeat the same process with the remaining ingredients to create all the pork belly rolls. This recipe yields about 3-4 rolls per serving, but feel free to adjust the quantity based on your preference.
Step 9
Now, it’s time to cook! Heat a frying pan and place the pork belly rolls onto it. The pork belly itself has enough fat, so you won’t need to add any extra oil; they will cook to a perfect crisp without any additional coating.
Step 10
Meanwhile, take the separately chopped young ginseng leaves from Step 2. In a small bowl, combine the salad dressing ingredients: 1/2 Tbsp oligosaccharide, 1 Tbsp soy sauce, 1/2 Tbsp gochugaru, and a splash of vinegar. Gently mix everything together to create a flavorful dressing.
Step 11
Arrange the beautifully cooked pork belly rolls on a plate, and top them with the fresh, tangy young ginseng salad. This dish is both delicious and healthy! The slightly cooked ginseng loses its bitterness and releases a subtle, pleasant aroma that enhances the flavor of the pork belly. Enjoy your meal!
