Savory Pork Belly Kimchi Rolls
Savory Pork Belly Kimchi Rolls
Easier and Tastier Than Grilled Pork Belly: Quick Kimchi Rolls Recipe!
You can now enjoy the famous ‘Kimchi Rolls’ from Gangneung right at home. This dish is perfect as a satisfying meal, a delightful snack, or an excellent accompaniment to drinks, offering a truly irresistible charm.
Pork Belly Kimchi Roll Ingredients- Pork belly slices (thinly sliced), 15 strips (approx. 300g)
- Onion, 1/2 medium
- Kimchi, 3 stalks (aged kimchi recommended)
- Black pepper, a pinch
- Cooking oil, 1 tablespoon
Soy Sauce Glaze Ingredients- Soy sauce, 50ml (approx. 4 Tbsp)
- Water, 200ml (approx. 1 cup)
- Sugar, 1 tablespoon
- Corn syrup or maltose, 1 tablespoon
- Cooking wine (Mirin, etc.), 1/2 tablespoon
- Minced garlic, 1 teaspoon
- Black pepper, a pinch
- Soy sauce, 50ml (approx. 4 Tbsp)
- Water, 200ml (approx. 1 cup)
- Sugar, 1 tablespoon
- Corn syrup or maltose, 1 tablespoon
- Cooking wine (Mirin, etc.), 1/2 tablespoon
- Minced garlic, 1 teaspoon
- Black pepper, a pinch
Cooking Instructions
Step 1
Let’s start by making the delicious savory and sweet soy sauce glaze. In a small pot or pan, combine soy sauce (50ml), water (200ml), sugar (1 Tbsp), corn syrup (1 Tbsp), cooking wine (1/2 Tbsp), minced garlic (1 tsp), and a pinch of black pepper. Stir well. Simmer over low heat to dissolve the sugar and thicken slightly. Your sauce is ready!
Step 2
Now, let’s prepare the stir-fried ingredients. Heat 1 tablespoon of cooking oil in a pan over medium heat. Add half an onion, thinly sliced. Sauté until the onion becomes translucent and develops a nice golden-brown color, bringing out its sweetness. Be careful not to burn it.
Step 3
Next, chop the kimchi into bite-sized pieces. Cut about 3 stalks of kimchi into approximately 2-3 cm lengths. Add the chopped kimchi to the pan with the sautéed onions and stir-fry together. Cook just until the kimchi softens slightly.
Step 4
Prepare the star ingredient: 15 strips of thinly sliced pork belly. If it’s frozen, it’s best to slightly thaw it until it’s pliable but not completely soft, as this makes rolling easier. Sprinkle a pinch of black pepper over the pork belly to enhance its flavor and reduce any gamey notes.
Step 5
It’s time to start rolling! Lay out two strips of pork belly, overlapping them slightly. Place a small amount of the sautéed onion mixture on top, followed by a portion of the stir-fried kimchi. Avoid overfilling, as it can make rolling difficult.
Step 6
Now, roll everything up tightly, just like making a sushi roll or kimbap. Start from one end and roll it firmly to the other. Ensure the roll is compact to prevent it from unraveling during cooking.
Step 7
Heat a lightly oiled pan over medium heat. Carefully place the rolled pork belly into the pan with the seam side down. This helps to seal the roll as it cooks. Let it sear and brown.
Step 8
Once the bottom is golden brown, gently turn the rolls with chopsticks or tongs, rotating them to ensure they cook evenly on all sides. Keep an eye on the heat to prevent burning while making sure the pork belly is cooked through.
Step 9
When the pork belly is almost fully cooked, brush the prepared soy sauce glaze evenly over the rolls. You can pour some glaze into the pan and baste the rolls as it simmers, allowing the flavors to penetrate. Coat them thoroughly.
Step 10
The soy glaze will caramelize and coat the pork belly, creating a beautiful sheen and an irresistible aroma. Continue to cook, turning the rolls occasionally, to allow the glaze to thicken and adhere to the meat without burning. The sauce should reduce and cling to the pork belly.
Step 11
Transfer the beautifully glazed pork belly kimchi rolls to a serving plate. You’ve now created a restaurant-worthy dish in your own kitchen! Serve immediately while hot for the best flavor. They are perfect as a side dish with rice or as a delicious appetizer with drinks!
