Crispy Pork Cutlet Kimbap
■※Juicy Real Pork Cutlet Inside Your Kimbap※■
Experience the delightful texture and rich flavor of a thick, crispy pork cutlet with every bite! Say goodbye to kimbap that only tastes like fried batter. This is a kimbap that truly showcases the savory juices and satisfying crunch of a real pork cutlet.
Kimbap Ingredients
- 3 sheets of seaweed (gim)
- 3 servings of cooked rice (warm)
- 2 pork loin cutlets for katsu (about 1.5-2cm thick)
- 1/4 carrot (approx. 50g)
- 10 perilla leaves (kkaennip)
- 1/5 head of cabbage (approx. 100g)
Seasonings & Sauces
- 2 Tbsp sesame oil (for rice seasoning)
- Pinch of salt (for rice seasoning)
- Store-bought katsu sauce (to taste)
- 2 Tbsp mayonnaise (for wasabi mayo sauce)
- 1 Tbsp lemon juice (for wasabi mayo sauce)
- 1 Tbsp honey (for wasabi mayo sauce)
- 1 tsp wasabi paste (for wasabi mayo sauce)
- Pinch of salt (for wasabi mayo sauce)
- Pinch of black pepper (for wasabi mayo sauce)
- Flour, beaten egg, and breadcrumbs (for katsu coating, as needed)
- Pinch of salt and pepper (for katsu seasoning)
- 2 Tbsp sesame oil (for rice seasoning)
- Pinch of salt (for rice seasoning)
- Store-bought katsu sauce (to taste)
- 2 Tbsp mayonnaise (for wasabi mayo sauce)
- 1 Tbsp lemon juice (for wasabi mayo sauce)
- 1 Tbsp honey (for wasabi mayo sauce)
- 1 tsp wasabi paste (for wasabi mayo sauce)
- Pinch of salt (for wasabi mayo sauce)
- Pinch of black pepper (for wasabi mayo sauce)
- Flour, beaten egg, and breadcrumbs (for katsu coating, as needed)
- Pinch of salt and pepper (for katsu seasoning)
Cooking Instructions
Step 1
First, prepare the kimbap filling ingredients. Finely julienne the carrot (about 4-5 thin strips) and the perilla leaves after washing them thoroughly. For the cabbage, thinly slice it using a mandoline slicer or a knife. Soak the sliced cabbage in cold water for about 5 minutes, then drain thoroughly in a colander. This step helps to retain the cabbage’s crispiness.
Step 2
Lightly season the pork loin cutlets with salt and pepper. Cut the cutlets lengthwise into strips suitable for rolling into kimbap. Next, coat each strip evenly with flour, followed by a dip in beaten egg, and finally a thorough coating of breadcrumbs. Press the breadcrumbs firmly to ensure they adhere well during frying.
Step 3
Heat your frying oil to 160°C (320°F). Carefully place the breaded pork cutlets into the hot oil and fry for about 5 minutes until golden brown and crispy. Avoid using excessively high heat, which can burn the outside before the inside is cooked. Frying at a medium-low temperature ensures even cooking. Once fried, remove the cutlets and place them on a paper towel-lined plate to drain excess oil.
Step 4
Prepare the rice for the kimbap. In a bowl, combine the warm cooked rice with 2 tablespoons of sesame oil and a pinch of salt. Gently mix with a rice paddle to season evenly. Be careful not to mash the rice grains, as this can affect the texture.
Step 5
Place a sheet of seaweed (gim) on a bamboo sushi mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top edge. Generously layer the julienned perilla leaves, cabbage, and carrots over the rice. Drizzle your preferred store-bought katsu sauce over the vegetables. Arrange the fried pork cutlet strips lengthwise on top. Add another drizzle of katsu sauce over the cutlet for enhanced flavor. Now, using the bamboo mat, tightly roll the kimbap, pressing firmly to ensure it’s compact and the filling doesn’t spill out. Lightly moisten the top edge of the seaweed with water or a few grains of rice to help seal the roll.
Step 6
Create a delicious homemade wasabi mayo dipping sauce. In a small bowl, whisk together 2 tablespoons of mayonnaise, 1 tablespoon of honey, 1 tablespoon of lemon juice, 1 teaspoon of wasabi paste, and a pinch of salt and black pepper. Mix until well combined. This sauce perfectly complements the kimbap, offering a delightful blend of savory pork, fresh vegetables, and a hint of wasabi kick. Slice the kimbap into bite-sized pieces and enjoy by dipping it into the special sauce for an extra layer of flavor!
