Easy & Simple Pork Belly Kimbap
User Reviews
5
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
30 mins
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Servings
4 rolls
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Calories
362 kcal
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Course
Main Course, Snacks
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Cuisine
Korean
Easy & Simple Pork Belly Kimbap
Description
This Easy & Simple Pork Belly Kimbap involves layering cooked short-grain rice seasoned with sesame oil and salt onto sheets of seaweed, then adding fillings such as thinly sliced cooked pork belly, julienned carrots, cooked spinach, pickled daikon radish, and strips of an egg omelet. The pork belly is pan-cooked until no longer pink and some fat is rendered, contributing savory richness. Carrots and spinach are lightly cooked separately, preserving some texture and color.
The eggs are prepared as thin omelets cooked quickly in oil, then sliced into strips to layer into the roll. The rice is evenly spread and flavored with sesame oil, aiding in stickiness and aroma. Each roll is then optionally brushed with sesame oil and sprinkled with sesame seeds to complement the flavors.
This dish is served as sliced rolls suitable for lunch or snack, offering balanced flavors from the fatty pork belly, fresh vegetables, and seasoned rice. The recipe suggests cooking 240 grams of uncooked sushi rice to yield about 3 cups of cooked rice necessary for this kimbap volume.
Ingredients
- 4 heets seaweed or nori, called gim in Korea
- 2 teaspoon sesame oil for seasoning finished kimbap roll
- 1 teaspoon sesame seeds for garnish
Rice
- 3 cups short grain rice or see below Notes for quantity of uncooked rice required, cooked
- ½ teaspoon salt
- 2 teaspoon sesame oil
Kimbap Filling
- 8 perilla leaves washed, dried with stems trimmed
- 3 large egg beaten
- ¾ cup carrot julienned
- 5 oz baby spinach or regular spinach with ends trimmed (packed)
- 4 pork belly thinly sliced, strips
- 4 trips daikon radish or use circular ones and cut into 1-cm thick pieces, pickled
- 4 tablespoon ssamjang paste
- 2 teaspoon sesame oil for cooking carrots and spinach
- 2 teaspoon vegetable oil to cook the eggs
Instructions
- First season hot cooked rice with sesame oil and salt. Mix well with a rice paddle. Set aside and keep covered so it stays moist and warm.
- Heat 2 teaspoon of vegetable oil in a large pan on medium heat. Pour beaten eggs into the hot pan and swirl the eggs around the pan into a thin pancake. Flip the egg pancake over to cook through on the other side until golden. Transfer to a cutting board and slice egg pancake into ¾-inch wide strips. Set aside.
- Next reduce to low-medium heat, add 1 teaspoon sesame oil and carrot matchsticks. Cook until they're softened, 1-2 minutes. Remove and set aside on a large plate.
- Next in the same pan set over medium heat, add 1 teaspoon sesame oil and add baby spinach. Cook until softened and dark green. Remove and set aside.
- On medium heat, cook your pork belly until it's no longer pink and some of the fat has rendered off, about 4-5 minutes. Remove and place the pork belly strips on a plate lined with paper towel to soak up excess grease.
- On a clean working surface, lay out a sheet of gim or nori in a horizontal position (optional: if you have a bamboo mat, rest the gim or nori on the mat). Spread about ¾ cup of seasoned rice on your sheet leaving a 1-inch border at the end of the sheet.
- Place two perilla leaves in the middle of the rice, followed by two strips of the cooked egg and one strip of pork belly. Use a knife and spread 1 tablespoon of ssamjang paste over your pork belly. Then layer with sautéed carrots, spinach and a strip of pickled daikon.
- With the end closest to you, begin rolling the kimbap keeping the filling ingredients inside the roll, until you reach the very end. Let the roll sit on the empty border so the heat seals the flap onto the roll.
- Evenly brush enough sesame oil all over the kimbap and garnish with sesame seeds.
- With an oiled sharp knife, slice the kimbap into ½-inch thick pieces and enjoy! Repeat this process to create three more rolls.
Notes
- Cook 1 cup (240 grams) of uncooked short-grain rice to yield about 3 cups of cooked rice for this recipe.
- Add a little extra water when cooking rice to achieve stickier texture suited for rolling kimbap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4rolls
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 384mg | 16% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 7610IU | 152% |
| Vitamin C | 12mg | 13% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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