Delicious Gimbap with Crispy Pork Belly
Homemade Recipe: Let’s Make Delicious Gimbap with Pork Belly for Easy Eating
Hello! I’m Bebe Tokki Mom, who loves to cook. I’ve made pork belly gimbap, which I often make when I don’t feel like cooking dinner. It’s a simple yet satisfying dish that’s perfect for any meal.
Ingredients- Pork belly 1 strip
- Crispy green peppers 2
- Fresh perilla leaves 6 sheets
- Savory ssamjang (Korean dipping paste) as needed
- Pickled radish wraps (musam) 6 sheets
- Gimbap seaweed sheets 3
Cooking Instructions
Step 1
First, prepare the star ingredient: the pork belly. Place the pork belly in a pan without adding any oil. Grill it until it’s golden brown and delightfully crispy, especially around the edges. This ensures a satisfying chew in every bite of your gimbap. Lightly pat the pork belly with paper towels to remove excess grease.
Step 2
Next, let’s prepare the vegetables. Wash the perilla leaves thoroughly and pat them dry. Cut the crispy green peppers in half lengthwise and remove the seeds. This removes any bitterness while keeping the crispness. For the rice, no salt is needed; simply mix in toasted sesame seeds and sesame oil for a fragrant and nutty flavor. The rice should have a nice sheen.
Step 3
Now, let’s roll the gimbap! Lay a sheet of gimbap seaweed shiny-side down on your work surface. Spread the prepared rice thinly over about two-thirds of the seaweed sheet. Place two perilla leaves on top of the rice, followed by a sheet of the sweet and sour pickled radish wrap (musam). The aromatic perilla and the tangy radish will cut through the richness of the pork.
Step 4
Finally, place the crispy pork belly strips on top of the rice. Spread a moderate amount of savory ssamjang over the pork belly. Be mindful not to use too much ssamjang, as it can make the gimbap too salty. Add the deseeded crispy green peppers lengthwise. Now, carefully and tightly roll the gimbap, pressing gently as you go to ensure it holds its shape. Slice and enjoy your delicious homemade pork belly gimbap!
