Flavorful Pork Belly Gimbap Recipe
Flavorful Pork Belly Gimbap Recipe
#PorkBellyGimbap #GimbapRecipe #HomemadeDelights
A delightful fusion of savory pork belly and a medley of fresh ingredients! This Gimbap is perfect for special occasions or when you crave a truly satisfying meal. Prepare to impress everyone with this delicious and easy-to-make pork belly Gimbap.
Gimbap Filling Ingredients- Pork belly 200g (for grilling)
- Seaweed sheets 2 (Gimbap-sized)
- Eggs 2
- Pickled radish 4 strips
- Braised burdock root 4 strips
- Sliced cheese 2 slices
- Fish cake (surimi) 2 strips
- Sliced ham 2 slices
Cooking Instructions
Step 1
The foundation of delicious Gimbap is the rice! Add a piece of kelp while cooking the rice to enhance its flavor. Once the rice is cooked, transfer it to a bowl. Season with a pinch of salt and a little sesame oil. Mix gently with a spatula to avoid mashing the rice grains. Seasoning the rice while it’s warm helps the flavors distribute evenly.
Step 2
Next, let’s make the egg omelet. Crack the eggs into a bowl, season lightly with salt, and whisk well. Lightly grease a heated pan with cooking oil, then wipe it with a paper towel to create a thin, even layer. This prevents the egg from sticking. Cook a thin omelet, let it cool slightly, then slice it into strips matching the length of your Gimbap.
Step 3
Prepare the fish cake and ham. Slice them into strips similar in length to the egg omelet. Lightly grease a heated pan and briefly sauté the fish cake and ham. Be careful not to overcook, as they can become too soft. A quick sauté is enough to bring out their flavor.
Step 4
Prepare the pickled radish and braised burdock root for a refreshing crunch. Using store-bought versions will save you time. Cut them to match the length of your Gimbap sheets to make rolling easier.
Step 5
The star of this recipe – perfectly grilled pork belly! Heat a pan and grill the pork belly until golden brown and slightly crispy on both sides. You may want to periodically pat down the rendered fat with a paper towel for extra crispiness. Once cooked, slice the pork belly into long strips that fit your Gimbap.
Step 6
Time to roll! Place a seaweed sheet on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a 1-2 cm border at the top edge. Don’t spread the rice too thick, or the Gimbap might burst. This border will help seal the roll.
Step 7
Arrange your prepared fillings neatly over the rice. Place the pork belly strips in the center, and layer the egg omelet, fish cake, ham, pickled radish, burdock root, and cheese alongside. Avoid overfilling, as this can also cause the Gimbap to break apart.
Step 8
Using the bamboo mat, tightly roll the Gimbap, ensuring the fillings stay in place. Lift the mat and roll forward, gently pressing and shaping the roll as you go. Lightly moisten the edge of the seaweed with water or a little sesame oil to help it stick. Slice the finished Gimbap into bite-sized pieces (about 2 cm thick) and arrange them on a plate. Your delicious Pork Belly Gimbap is ready to be enjoyed!
