Savory Pork Belly Kimbap
Savory Pork Belly Kimbap
Hearty and Delicious Pork Belly Kimbap Recipe You Can Make at Home
Here’s a recipe for hearty and delicious kimbap made with flavorful pork belly! It’s a great way to use up leftover meat or basic kimbap ingredients you already have. It truly captures the essence of enjoying ssam (Korean lettuce wraps) with rice, ssamjang, and meat, all rolled into one. Because it features freshly grilled pork belly, it’s best enjoyed immediately while warm for maximum flavor and texture. Enjoy!
Kimbap Ingredients- Pork belly (thinly sliced for grilling), 200g
- 1/4 Onion
- 1/4 Carrot
- 3-4 Green lettuce leaves
- 3-4 Perilla leaves
- 1 Korean green chili pepper
- 3-4 Pickled radish wraps (Ssammu)
- Sesame seeds, a pinch
- Sesame oil, a drizzle
- 3-4 Sheets of roasted seaweed (Gim)
Ssamjang Seasoning- 4-5 Tbsp store-bought Ssamjang
- 0.5-1 Tbsp minced garlic (optional)
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (optional)
- 4-5 Tbsp store-bought Ssamjang
- 0.5-1 Tbsp minced garlic (optional)
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (optional)
Cooking Instructions
Step 1
Prepare the onion and carrot to add texture and nutrition to your kimbap. Finely julienne the carrot and sauté it lightly in a pan. The onion will be stir-fried in the pork belly drippings. While optional, adding these vegetables significantly enhances the flavor.
Step 2
To prevent the kimbap from becoming soggy, ensure that the leafy vegetables like green lettuce and perilla leaves are thoroughly washed and completely dried. You can use a salad spinner or pat them dry with paper towels.
Step 3
Select fresh vegetables that pair well with pork belly. I’ve included green lettuce, perilla leaves, and a crisp Korean green chili pepper for a refreshing bite. Feel free to add spicy Cheongyang chili peppers if you like it hot. For the green chili pepper, slice it in half lengthwise and remove the seeds for a milder flavor.
Step 4
Ssamjang is the key seasoning for this pork belly kimbap. While store-bought ssamjang is convenient, adding a few simple seasonings can elevate its flavor profile. Remember, store-bought ssamjang is already seasoned, so adjust any added seasonings to your taste.
Step 5
Lightly grease a pan with oil and sauté the julienned carrots with a pinch of salt. Since pork belly is fatty, use minimal oil for cooking the carrots. Stir-fry until the carrots are slightly tender and begin to bend. Avoid overcooking; they should still have a slight bite. Remove from heat.
Step 6
Grill the pork belly for the kimbap. Season it with a pinch of salt and a little black pepper. It’s recommended to use thinly sliced pork belly, as thicker cuts can make rolling difficult and cause the kimbap to break. Thinly sliced pork belly, like ‘daepae samgyeopsal,’ or even thinly sliced pork neck are excellent choices.
Step 7
Using the rendered fat from cooking the pork belly, stir-fry the sliced onions. Onions cooked in pork fat become wonderfully sweet and flavorful, adding another delicious layer to your kimbap.
Step 8
Season the cooked rice with sesame oil, sesame seeds, and a pinch of salt. Since the ssamjang will be salty, it’s best to keep the rice seasoning mild. For approximately two bowls of rice, mix in 1 tablespoon of sesame oil, 1-2 tablespoons of sesame seeds, and 1-2 pinches of salt. Taste and adjust the seasoning to your preference as you mix!
Step 9
Place a sheet of roasted seaweed (gim) shiny side down on a bamboo mat. Spread a thin, even layer of seasoned rice over the rough side, leaving a small border at the top. Then, layer your chosen leafy vegetables on top of the rice.
Step 10
Add pickled radish wraps (ssammu) for a refreshing, tangy contrast that cuts through the richness of the pork belly. Ssammu is also easier to roll than yellow pickled radish (danmuji) and adds a lovely brightness. Fold a ssammu wrap in half and place it on top of the greens. Add the Korean green chili pepper and a dollop of ssamjang.
Step 11
Finally, arrange the sautéed carrots, onions, and the grilled pork belly over the ssamjang. Carefully roll the kimbap tightly, using the bamboo mat to shape it. Once rolled, lightly brush the surface of the kimbap with sesame oil for a glossy finish and enhanced aroma. Slice and enjoy your delicious pork belly kimbap immediately!
