Spicy Green Pepper & Galbi Kimbap
How to Make Flavorful Green Pepper and Galbi Kimbap
Experience the perfect fusion of fresh green peppers and savory, sweet galbi in this delicious Kimbap! Made with just the essential, high-quality ingredients, this recipe guarantees an unforgettable taste that’s simply irresistible. The crispness of the green peppers cuts through richness, while the marinated galbi adds a delightful umami depth, making it a favorite for all ages.
Kimbap Filling Ingredients- 6 green peppers
- 2 bowls cooked rice (about 2 servings)
- 3 sheets kimbap seaweed (nori)
- 1 cup cooked marinated pork galbi (ribs)
- A small piece of carrot
- Stir-fried aged kimchi (mukimchi bokkeum)
- Seasoned spinach (sigeumchi namul)
- 3 eggs
- Salt to taste
- Mirin (rice wine) to taste
Rice Seasoning- 2-3 pinches of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2-3 pinches of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the green peppers thoroughly and trim off a small piece from both ends.
Step 2
Using a knife or spoon, carefully remove the seeds and pith from the inside of each green pepper. Be gentle to avoid breaking the pepper.
Step 3
Peel and thinly julienne the carrot.
Step 4
Heat a little cooking oil in a pan over medium-high heat. Add the julienned carrots, sprinkle with 2 pinches of salt, and stir-fry quickly until crisp-tender. Remove from heat and let cool.
Step 5
Cut the pre-cooked marinated pork galbi into bite-sized strips, about 1 cm thick. It’s best to use it warm for a softer texture.
Step 6
Prepare your stir-fried aged kimchi and seasoned spinach. You can use pre-made side dishes if you have them.
Step 7
In a bowl, whisk the 3 eggs with a pinch of salt and a dash of mirin to remove any eggy smell. Heat a lightly oiled pan over low heat, pour in the egg mixture, and cook until a thick omelet is formed. Let it cool slightly, then cut into three long strips.
Step 8
Season the warm rice with 2-3 pinches of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Mix gently with a spatula until well combined, taking care not to mash the rice grains. Let it cool slightly.
Step 9
Generously stuff the hollowed-out green peppers with the prepared pork galbi. Press the galbi firmly into the peppers to ensure they are well-filled and won’t fall out.
Step 10
We will place two stuffed green peppers in each roll of Kimbap. This ensures you get a burst of fresh pepper and savory galbi in every bite.
Step 11
Time to assemble the Kimbap! Place a sheet of seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a border at the top. Arrange the stuffed green peppers, stir-fried kimchi, seasoned spinach, carrot strips, and egg omelet strips on top of the rice.
Step 12
When rolling, placing firmer ingredients like the stuffed peppers and galbi towards the edge of the seaweed can help create a tighter, more stable roll. Be careful not to overfill with rice, as it might cause the roll to burst.
Step 13
Before sealing the roll, lightly moisten the top edge of the seaweed with a little water. This acts like glue, ensuring the Kimbap stays sealed and doesn’t unravel.
Step 14
Using the bamboo mat, roll the Kimbap tightly from the bottom up. Gently press along the length of the roll with your hands to shape it and ensure all the fillings are compacted.
Step 15
Once rolled, brush the surface of the Kimbap with sesame oil. This adds a glossy sheen and a wonderful aroma.
Step 16
Slice the Kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Your delicious Spicy Green Pepper & Galbi Kimbap is ready! The combination of crisp green pepper, sweet and savory galbi, tender egg, and tangy kimchi is truly perfect. Green peppers are rich in Vitamin C, which boosts immunity, and their low calorie count makes them a great addition to a healthy diet.
