Rolled with Pork belly and Kimchi
….While watching TV with my husband, we were captivated by the rolled pork belly-kimchi that caught our attention! It’s rolled up like gimbap, but it’s not your typical gimbap; it’s a round roll that consists of thinly sliced pork belly, kimchi, and vegetables, all wrapped and grilled without rice or seaweed. The moment we saw it, my husband and I locked eyes and simultaneously said, “I want to eat that!” We knew it would taste amazing, and our curiosity got the best of us, so I decided to spread some pork belly onto a bamboo sheet too.
Pork belly and mung bean sprouts make a great combination, and within this roll, they added perilla leaves, delicious kimchi, and crunchy cabbage, making it seem like the flavor would explode. They also lightly brushed sweet teriyaki sauce on the surface. By now, I’m sure you can imagine it, right? Haha… Pork belly, a beloved ingredient in Korea, once again proved that it’s a comforting food, no matter how you eat it. When serving, I lightly seasoned fresh chives and included them as a side dish. How delicious would it have been???!!
Servings: 2
Time: 40 minutes
Ingredients:
- 500 g of pork belly, thinly sliced
- 150 -200 g kimchi
- 2 perilla leaves
- 100 g cabbages, julienned
- 1/2 tbsp avocado oil
- 100g of chives, cut into 1-inch lengths
- 1 tsp sesame oil
- 1/2 tsp chili pepper powder
- 1 tsp + 1/2 tsp fish sauce
- 1 tsp sesame seeds
- 500g of mung bean sprouts, cleaned and drained
- 1 red pepper, julienned
- 2 green onions, finely sliced on the diagonal
- 1/2 tbsp Mat-Gan-Jang
- 1 tsp oyster sauce
- 1 tsp sake
- Teriyaki sauce to taste
Cooking Instructions:
- Combine the Mat-Gan-Jang, oyster sauce, fish sauce, and sake in a bowl and mix well. Set aside.
2. Heat a pan over medium-high heat and add the avocado oil.
3. Add the mung bean sprouts, garlic, red pepper, and green onion to the pan, and stir-fry them for 1 minute.
4. Add the mixed sauce to the pan and stir-fry for 1 minute. Sprinkle sesame seeds and sesame oil into the pan, then turn off the heat.
5. Place a bamboo sheet on a tray and cover it with plastic wrap.
6. Place the pork belly on the plastic wrap.
7. Sprinkle some black pepper on the pork belly.
8. Place kimchi, perilla leaves, cooked mung bean sprouts, and cabbage on top of the pork belly.
9. Roll it tightly.
10. Heat a pan over medium heat and add avocado oil.
11. Turn the pork belly roll in a pan and cook it thoroughly until the inside is cooked.
12. Brush teriyaki sauce onto the pork belly roll. Let it sit warm for a moment.
13. Place the chives in a bowl and lightly mix them with sesame oil.
14. Add the chili powder, fish sauce, and sesame seeds to the bowl and mix them evenly.
15. Slice the pork belly roll into 2/3-inch slices.
16. Serve it with a chives salad.
You can also view this recipe on Instagram.
