Juicy Pork Belly Kimbap
Create a Satisfying and Popular Pork Belly Kimbap Meal
Watching a cooking show, I was inspired by the incredibly appetizing Pork Belly Kimbap. The combination alone made my mouth water, so I enthusiastically set out to make it! Each roll is packed with a flavorful ‘ssam’ (lettuce wrap) filling, making it irresistible to keep reaching for your chopsticks. This kimbap is hearty enough for a full meal and offers a delightful mix of textures and savory flavors.
Kimbap Ingredients
- Pork belly, 6 slices (about 0.5cm thick)
- Perilla leaves, 6 leaves
- Lettuce leaves, 6 leaves
- Pickled radish wraps (Ssammu), 9 sheets
- Korean cucumber peppers (Oigochu), 3 pieces
- Carrot, 1/2 medium
- Cooked rice, 3 bowls (warm)
- Seaweed sheets (Gim), 3 sheets (for kimbap)
- Ssamjang (Korean dipping sauce), 1.5 Tbsp (or to taste)
- Salt, a pinch
- Black pepper, a pinch
Cooking Instructions
Step 1
In a bowl of warm cooked rice, add 1/2 Tbsp of sesame oil and 1/2 tsp of salt. Mix thoroughly to season the rice. Allowing the rice to cool slightly prevents it from becoming mushy and helps it hold its shape better.
Step 2
Divide the seasoned rice into three portions, roughly the size of a baseball, and form them into balls. This prepares the rice for rolling the kimbap. It’s best to do this while the rice is still warm, as cooled rice can be difficult to shape.
Step 3
Heat a frying pan over medium heat. Place the pork belly slices in the pan, sprinkling them with a pinch of salt and black pepper. Sear both sides until golden brown and juicy. Be careful not to overcook, as this can make the pork belly tough and dry.
Step 4
If there are any tough cartilage or bone fragments (oders) in the cooked pork belly, carefully trim them away with scissors and discard. This step ensures a smoother eating experience without any crunchy interruptions.
Step 5
Peel the carrot and julienne it into thin strips. Cut the Korean cucumber peppers in half lengthwise, remove the seeds, and then slice them thinly into long pieces. These will add a refreshing crunch.
Step 6
In a separate lightly oiled frying pan over medium heat, sauté the julienned carrots with a pinch of salt for about 2 minutes until they are tender-crisp. Avoid cooking them until they become too soft.
Step 7
Place a seaweed sheet on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over about two-thirds of the seaweed sheet, leaving the top edge clear. Layer the lettuce leaves, perilla leaves, and pickled radish wraps neatly on top of the rice. Layering the ‘ssammu’ can make it look even more appealing.
Step 8
Arrange two slices of the cooked pork belly over the layered vegetables. Add a portion of the sautéed carrots and sliced Korean cucumber peppers. Drizzle about 1/2 Tbsp of ssamjang evenly over the fillings, adjusting the amount to your preference. Be mindful not to add too much ssamjang, as it can be quite salty.
Step 9
Using the bamboo mat, tightly roll the kimbap from the bottom edge towards the top, ensuring the filling stays securely inside. Press firmly to shape. You can moisten the top edge of the seaweed sheet with a little water to help seal the roll.
Step 10
Once rolled, brush the surface of the kimbap with a little sesame oil for a glossy finish and sprinkle with toasted sesame seeds for added nutty flavor and aroma.
Step 11
Slice the kimbap into bite-sized pieces (about 2-3 cm thick) and arrange them attractively on a plate. Your delicious Pork Belly Kimbap is ready to be enjoyed!
