Bulgogi Pork Belly Kimbap: A Hearty and Special Meal
Making Bulgogi Pork Belly Kimbap: A Step-by-Step Guide
Do you have leftover thinly sliced pork belly (daepae samgyeopsal) and wonder how to use it? Worry no more! We’re introducing a special kimbap that combines the rich flavor of pork belly with the crispiness of fresh vegetables. You can enjoy a restaurant-quality taste right at home. For more detailed recipes, visit our blog at ▶https://bit.ly/2sFvQuu!
Kimbap Ingredients
- 400g thinly sliced pork belly (daepae samgyeopsal): This thinly sliced pork belly offers a rich, savory flavor that pairs wonderfully with kimbap.
- 1/6 head of cabbage: Adds a satisfying crunch and natural sweetness.
- 1 carrot: For vibrant color and a boost of vitamins.
- 4 Korean green chili peppers (oigo-chu): Their crisp texture and mild spiciness cut through the richness of the pork. (If you prefer less spice, you can substitute with regular cucumber.)
- 8 pickled radish wraps (ssammu): These add a delightful sweet and sour tang, enhancing the overall flavor profile.
- 2 bowls of cooked rice: Make sure it’s warm.
- 6 sheets of kimbap seaweed (gim): The essential wrapper for your kimbap.
- 6 lettuce leaves: For a fresh, crisp element.
- 6 perilla leaves (kkaennip): Their aromatic fragrance elevates the kimbap’s taste.
- 1 Tbsp ssamjang (Korean soybean paste): A classic pairing with meat, offering a savory and slightly spicy kick.
- A splash of cider (or Sprite/7-Up): To adjust the ssamjang’s consistency and add a subtle sweetness.
- Salt to taste: For seasoning.
- Black pepper to taste: To remove any porky odors and add a hint of spice.
- Sesame oil to taste: For a nutty aroma and rich flavor.
Cabbage Dressing Ingredients
- 3 Tbsp soy sauce: The foundation of umami.
- 2 Tbsp vinegar: Adds a tangy brightness to balance the flavors.
- 1 Tbsp sugar: Balances the sourness and adds sweetness.
- 1/2 Tbsp minced garlic: For a pungent aroma and flavor boost.
- 2 Tbsp gochugaru (Korean chili flakes): Provides a gentle heat and deepens the cabbage’s flavor.
- 3 Tbsp soy sauce: The foundation of umami.
- 2 Tbsp vinegar: Adds a tangy brightness to balance the flavors.
- 1 Tbsp sugar: Balances the sourness and adds sweetness.
- 1/2 Tbsp minced garlic: For a pungent aroma and flavor boost.
- 2 Tbsp gochugaru (Korean chili flakes): Provides a gentle heat and deepens the cabbage’s flavor.
Cooking Instructions
Step 1
First, wash the Korean green chili peppers thoroughly and cut them in half lengthwise. Then, use a spoon to carefully scoop out and discard the seeds. This step helps prevent the seeds from being unpleasantly noticeable when you bite into the kimbap.
Step 2
Peel the carrot and julienne it into thin, long strips. Using a mandoline slicer will make this process much faster and result in more uniform cuts. Carrots add a beautiful color to the kimbap.
Step 3
Just like the carrots, julienne the cabbage into thin, long strips. It’s best to keep them relatively thin to maintain a pleasant crunch, rather than cutting them too thickly.
Step 4
Now, let’s make a delicious dressing for the cabbage! In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, 1/2 Tbsp minced garlic, and 2 Tbsp gochugaru (Korean chili flakes). Mix them well. (Dressing ratio: Soy Sauce 1.5 : Vinegar 1 : Sugar 0.5 : Gochugaru 1)
Step 5
Stir the dressing until the sugar is completely dissolved. It’s important to mix thoroughly so that no sugar granules remain, which could be felt when eating.
Step 6
Add the julienned cabbage to the prepared dressing and toss to coat evenly. Gently mix the cabbage to ensure it absorbs the flavors of the dressing.
Step 7
Season the warm cooked rice with a pinch of salt and a drizzle of sesame oil. Gently mix the rice to avoid mashing the grains. Taste and adjust the seasoning so it’s mildly flavored; not too salty, as this is key to balancing the overall taste of the kimbap.
Step 8
Adjust the consistency of the ssamjang by gradually adding a splash of cider (or your preferred clear soda). The cider will mellow the saltiness of the ssamjang, adding a subtle sweetness and depth of flavor. Aim for a thick but spreadable consistency.
Step 9
Before cooking the thinly sliced pork belly, lightly season it with salt and black pepper. This simple step enhances the meat’s natural flavor.
Step 10
Place the seasoned pork belly in a pan and cook until golden brown and crispy. Utilize the rendered pork fat in the pan to stir-fry the julienned carrots. Season the carrots lightly with salt while cooking. This brings out their natural sweetness.
Step 11
Lay a sheet of kimbap seaweed on a bamboo rolling mat, shiny side down. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed, leaving a 1-2 cm border at the top edge. Be careful not to overload with rice, as this can cause the kimbap to break.
Step 12
Arrange the prepared ingredients attractively over the rice. Layer them in the following order: pickled radish wraps, lettuce leaves, perilla leaves, dressed cabbage, stir-fried carrots, green chili peppers, and finally, the crispy pork belly.
Step 13
Neatly place the ingredients in sequence. It’s important to center the fillings to ensure even distribution throughout the roll. Generous fillings are the secret to a flavorful kimbap!
Step 14
With such generous fillings, the kimbap is quite thick! If it seems too much for one sheet of seaweed, you can overlap another sheet slightly to help contain everything. This will prevent the kimbap from bursting and make it sturdier.
Step 15
Before rolling, lightly moisten the top edge of the seaweed with a bit of water. This acts like glue, helping the kimbap to seal tightly.
Step 16
Using the bamboo mat, tightly and firmly roll the kimbap from the bottom up. Pull the mat and seaweed taut as you roll to ensure a compact and well-shaped roll.
Step 17
Here’s the finished Bulgogi Pork Belly Kimbap! It looks a bit tilted, perhaps due to the abundance of ingredients or a slight miscalculation of rice volume, but the taste is absolutely fantastic! Enjoy this hearty and delicious kimbap as a late-night snack!
