Savory Pork Belly Gimbap: A Kid-Favorite Special Recipe
Delicious and Flavorful Pork Belly Gimbap
Here’s a special gimbap recipe that your kids will devour in no time! Use up those leftover ingredients from your fridge to create a wonderful meal. If you don’t have other ingredients on hand, you can still enjoy a delicious gimbap by simply adding savory pork belly and crunchy pickled radish.
Main Ingredients
- 600g thinly sliced pork belly
- 10 sheets of gimbap seaweed
- 4 bowls of cooked rice
- 10 pieces of fish cake (square type)
- 10 strips of pickled radish
- 10 sticks of imitation crab meat
Seasoning & Side Ingredients
- A little sesame oil
- A little salt
- A little plum extract
- A little cooking oil
- A little minced garlic
- A little oyster sauce
- A little sesame seeds
- A little sesame oil
- A little salt
- A little plum extract
- A little cooking oil
- A little minced garlic
- A little oyster sauce
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare the thinly sliced pork belly to add a savory flavor. Lightly grease a pan with cooking oil and add the pork belly. Add a little cooking wine (or mirin), salt, pepper, and a touch of oyster sauce to remove any gamey smell from the pork belly and enhance its umami. Stir-fry until golden brown. If the pork belly strips are too long, you can cut them into bite-sized pieces with scissors.
Step 2
Next, it’s time to stir-fry the ingredients that will add texture to the gimbap. In a pan, heat a generous amount of cooking oil. Add minced garlic and plum extract and stir-fry until fragrant. Once the aroma is released, add the prepared fish cake, pickled radish, and imitation crab meat, and stir-fry until they look appealing. Be mindful of the heat to prevent the ingredients from burning, and stir-fry just until they are slightly softened.
Step 3
Now, let’s season the rice for the gimbap. To 4 bowls of warm cooked rice, add salt to taste. Then, add a generous amount of sesame oil and sesame seeds and mix well. Gently mix with a spatula to ensure the rice grains don’t clump together. The rice is now ready to become a delicious gimbap filling.
Step 4
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed. Be careful not to spread the rice too thickly, as this can cause the gimbap to break or be difficult to cut. Leave a small margin at the top edge of the seaweed so that it seals well when rolled.
Step 5
Arrange the cooked pork belly lengthwise over the rice. Then, neatly place the stir-fried fish cake, pickled radish, and imitation crab meat on top. When placing the fillings, gently gather them towards the center to ensure the gimbap rolls up neatly without the ingredients shifting. Use the bamboo mat to tightly roll the gimbap, seal the edge with a little water or rice grains, and then slice it into bite-sized pieces to enjoy!
