Chives and Pork Belly Kimbap
A Healthy Spring Delight for the Whole Family! Chives and Pork Belly Kimbap
Preparing kimbap ingredients is easier than you think! Spring brings a bounty of fresh produce, making kimbap even more delicious when made with seasonal ingredients! Today, let’s make a simple yet healthy and flavorful kimbap filled with abundant spring chives and pork belly.
Kimbap Ingredients (for 3 rolls)
- Pork belly slices (daepae samgyeopsal) 3 handfuls (approx. 300g)
- Fresh chives 2 handfuls (approx. 100g)
- Pickled radish (danmuji) 3 strips
- Cooked rice 3 bowls (baseball-sized)
- Kimbap seaweed sheets 3 sheets
Rice Seasoning
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Salt 1 tsp
Pork Belly Soy Glaze
- Soy sauce (jin ganjang) 2 Tbsp
- Soup soy sauce (guk ganjang) 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Salt 1 tsp
Pork Belly Soy Glaze
- Soy sauce (jin ganjang) 2 Tbsp
- Soup soy sauce (guk ganjang) 1 Tbsp
- Sugar 1 Tbsp
Cooking Instructions
Step 1
In a large pan or wok, stir-fry the thinly sliced pork belly over medium heat until golden brown. Once the pork belly releases its fat, add the chives (cut into about 5cm lengths) and stir-fry together until the chives are just wilted. Be careful not to overcook the chives, as they can become mushy.
Step 2
Push the cooked pork belly and chives to one side of the pan. In the cleared space, combine 2 Tbsp soy sauce, 1 Tbsp soup soy sauce, and 1 Tbsp sugar. Let the sauce simmer briefly. Increase the heat to high, then quickly toss the pork belly and chives to coat them evenly with the sauce. Stir-fry rapidly to prevent the sauce from burning. Transfer the glazed pork belly to a separate plate and let it cool slightly.
Step 3
In a bowl of warm rice, add 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 tsp salt. Gently mix with a spatula, being careful not to mash the rice grains. You can adjust the amount of salt to your preference.
Step 4
Place a kimbap seaweed sheet on a bamboo mat. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving a small border at the top. Avoid spreading the rice too thickly, as this can cause the kimbap to burst when rolled.
Step 5
Generously layer the cooled glazed pork belly mixture onto the rice. Place a strip of pickled radish alongside it. Using the bamboo mat, roll the kimbap tightly from the bottom up, ensuring the fillings are secure. Lightly moisten the top edge of the seaweed with water to seal the roll. Slice the kimbap into bite-sized pieces, about 1.5 cm thick.
Step 6
And there you have it! Delicious Chives and Pork Belly Kimbap, packed with flavorful ingredients. Enjoy this satisfying and special kimbap as a hearty meal or a delightful snack!
