Pork Belly and Water Parsley Kimbap: A Delectable Treat
Pork Belly and Water Parsley Kimbap: A Delectable Treat
Irresistibly Delicious Pork Belly and Water Parsley Kimbap Recipe
Craft a special kimbap using leftover pork belly and aromatic water parsley! The delightful crunch of water parsley combined with savory pork belly creates a fantastic harmony. If you’re tired of ordinary kimbap, try this recipe for a unique meal. You won’t regret it!
Main Ingredients- 3-4 sheets of dried seaweed for kimbap
- 150g fresh water parsley
- 3-4 crisp lettuce leaves
- 6-8 sheets of pickled radish wraps (ssammu)
- 200g thinly sliced pork belly
Rice Seasoning- 2 bowls of warm rice
- 2 pinches of fine salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Pork Belly Marinade- 2 pinches of salt
- A dash of black pepper
Special Ssamjang Sauce- 2 Tbsp ssamjang (Korean soybean paste)
- 1 Tbsp mayonnaise
Water Parsley Wash- 1 Tbsp vinegar
- 2 bowls of warm rice
- 2 pinches of fine salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Pork Belly Marinade- 2 pinches of salt
- A dash of black pepper
Special Ssamjang Sauce- 2 Tbsp ssamjang (Korean soybean paste)
- 1 Tbsp mayonnaise
Water Parsley Wash- 1 Tbsp vinegar
- 2 Tbsp ssamjang (Korean soybean paste)
- 1 Tbsp mayonnaise
Water Parsley Wash- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, trim any yellow or wilted leaves from the water parsley and cut it into bite-sized pieces suitable for kimbap. In a bowl, add water and 1 tablespoon of vinegar, then soak the water parsley for 15 minutes. This step helps to refresh and thoroughly clean the water parsley. Afterward, rinse it under running water and drain well.
Step 2
Pat the prepared water parsley, lettuce, and pickled radish wraps dry with paper towels. Excess moisture can cause the kimbap to unravel or the rice to become mushy.
Step 3
Now, let’s season the rice, which is key to the kimbap’s flavor. In a bowl, combine the warm rice with 2 pinches of fine salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, to achieve a fluffy texture.
Step 4
Lightly season the thinly sliced pork belly with 2 pinches of salt and a dash of black pepper for marination. Let it sit for a moment to absorb the flavors, then heat a pan and cook the pork belly until golden brown and slightly crispy for the best taste.
Step 5
Since the well-cooked pork belly can be quite fatty, drain off excess oil by placing it on paper towels. This step is crucial for reducing greasiness and achieving a clean, delicious flavor.
Step 6
Let’s make a special ssamjang sauce to enhance the kimbap’s flavor. In a small bowl, mix 2 tablespoons of ssamjang with 1 tablespoon of mayonnaise until smooth. The mayonnaise helps to mellow the saltiness of the ssamjang and adds a creamy richness.
Step 7
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving about a 2 cm border at the top edge. This unriced border will help seal the kimbap when you roll it.
Step 8
Arrange the crisp lettuce leaves evenly over the rice. Lettuce adds a refreshing crunch to the kimbap and helps balance the richness of the pork belly.
Step 9
Generously layer the savory pork belly, from which excess oil has been drained, over the lettuce. Then, drizzle the prepared special ssamjang sauce enticingly over the pork belly.
Step 10
Place 2 overlapping sheets of pickled radish wraps (ssammu) on top of the pork belly and sauce. The sweet and sour tang of the ssammu cuts through the richness and adds a refreshing element, balancing the overall flavor of the kimbap.
Step 11
Finally, add a suitable amount of fresh and crunchy water parsley. Be mindful not to overfill, as too much filling can make rolling difficult. Adjust the quantity as needed.
Step 12
Using the bamboo mat, firmly roll the kimbap, pressing gently to keep the ingredients compact and prevent them from scattering. Start by lifting the edge of the mat to enclose the filling, then roll tightly to the end.
Step 13
Once rolled, place the kimbap seam-side down on the mat. This technique helps the kimbap maintain its shape and prevents it from unrolling.
Step 14
Slice the kimbap into bite-sized pieces, approximately 1.5-2 cm thick. Lightly wetting your knife with water before slicing will prevent the rice from sticking and ensure clean cuts.
Step 15
The finished Pork Belly and Water Parsley Kimbap is a delightful dish on its own. The freshness of the crunchy water parsley and the savory richness of the pork belly create a delightful sensation in your mouth. Once you taste it, you won’t be able to stop!
Step 16
Thanks to the inclusion of pickled radish wraps, you can enjoy this kimbap without feeling overwhelmed by the richness of the pork belly; it’s wonderfully refreshing. It makes for a satisfying meal and is a healthy option that can be enjoyed without guilt, even when trying to eat lighter.
Step 17
This kimbap is also highly recommended as a picnic lunchbox option! I packed it in the morning, and by lunchtime, the pork belly remained tender and soft, not tough, making it even more enjoyable. It’s a perfect way to add a touch of specialness to ordinary days or to celebrate special occasions.
