Crispy Pork Cutlet Kimbap
A New Level of Kimbap! The Fantastic Combination of Pork Cutlet Kimbap Recipe
Try making special kimbap with leftover pork cutlet at home! It’s ‘Pork Cutlet Kimbap’. With plenty of crispy pork cutlet inside the kimbap, the texture and flavor are superb. At first, I worried if it would be too greasy with pork cutlet inside, but after trying it myself, it was more delicious than I imagined! It’s a surprisingly wonderful taste, like a pork cutlet sandwich transferred into kimbap. If you use homemade pork cutlet and sauce, the taste is even better. The moment I took a bite, I thought ‘This is truly game over!’ It was so satisfying. The fantastic taste created by the combination of crispy pork cutlet and fresh kimbap fillings, you must give it a try! Stay healthy always~♡
Kimbap Ingredients- 4 bowls of rice
- 4 pieces of pickled radish (danmuji)
- Crispy fried pork cutlet (appropriate amount)
- 2 pieces of imitation crab stick (mat-sal)
- 1 sheet of fish cake (eomuk)
- 2 eggs
- 1/2 carrot
- 1 bunch of spinach
- A little coarse salt
Seasonings and Others- Salt (for seasoning rice)
- Olive oil (for stir-frying carrots)
- Sesame oil (for seasoning rice and finishing kimbap)
- Sesame seeds (for nutty flavor)
- Pork cutlet sauce (optional)
- Salt (for seasoning rice)
- Olive oil (for stir-frying carrots)
- Sesame oil (for seasoning rice and finishing kimbap)
- Sesame seeds (for nutty flavor)
- Pork cutlet sauce (optional)
Cooking Instructions
Step 1
Wash the fresh spinach thoroughly. Blanch it in boiling water with a little coarse salt for about 1 minute. Be careful not to overcook, as it will become mushy. Rinse in cold water and squeeze out excess moisture.
Step 2
Julienne the carrot finely. Lightly oil a frying pan and stir-fry the carrots over high heat with a pinch of salt. It’s best to stir-fry them so they remain crisp.
Step 3
Whisk the eggs with a pinch of salt and make thin omelets. You can also cut the fish cake into long strips suitable for kimbap, or thinly slice and fry it like the egg omelet. Cut the prepared egg omelets and fish cake into long strips for kimbap.
Step 4
Prepare the pork cutlet by frying it beforehand. Cut it into bite-sized pieces suitable for kimbap. Cut it to an appropriate thickness; if it’s too thick, the kimbap might burst.
Step 5
Season the warm rice with sesame oil, salt, and sesame seeds, mixing well. Make sure the rice is cooked slightly dry; overly wet rice can cause the kimbap to fall apart. Gently mix with a spatula to avoid clumping the rice grains.
Step 6
Spread the seasoned rice thinly over the kimbap seaweed. Arrange the prepared fillings (blanched spinach, stir-fried carrots, egg omelet, fish cake, pickled radish, fried pork cutlet) neatly on top.
Step 7
Roll the kimbap tightly. Moisten the edge of the seaweed with a little water or rice to seal it. It’s important to roll it tightly from start to finish to prevent the fillings from coming out.
Step 8
Brush the surface of the kimbap with sesame oil for a glossy finish and sprinkle with sesame seeds. Cut into bite-sized pieces. Wetting or oiling your knife will help prevent rice from sticking and allow for clean cuts.
Step 9
Arrange the prepared pork cutlet kimbap nicely on a plate. You can serve it with pork cutlet sauce for dipping, according to your preference.
