Pork Belly & Kimchi Rolls: Steamed with Aged Kimchi
How to Make Steamed Pork Belly and Kimchi Rolls with Aged Kimchi
If you need to use up your aged kimchi before making new kimchi, this recipe is highly recommended. This dish is guaranteed to be a success as long as your aged kimchi is delicious. It’s a fantastic way to transform leftover aged kimchi into a flavorful meal.
Main Ingredients- 1/4 head Aged Kimchi (generous amount)
- 3 strips Pork Belly (approx. 300g)
- 1 Onion (medium-sized)
- 1 stalk Green Onion (Scallion)
- 1 Red Chili Pepper
- 2 Korean Green Chili Peppers
Seasoning- 2 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and slice it into thick julienne strips. Wash the green onion and slice it diagonally into 5-6cm lengths. Similarly, slice the red and green chili peppers diagonally; this will add color and enhance the flavor.
Step 2
Cut the pork belly into three equal pieces for easy eating. Slicing them not too thinly will ensure a satisfying chew.
Step 3
Gently shake off any excess kimchi paste from the well-fermented aged kimchi. Lay the kimchi flat, large enough to wrap around the pork belly. Place a strip of pork belly onto the kimchi and roll it up tightly so it doesn’t unravel. If your kimchi is too sour, you can add a little extra sugar.
Step 4
Now, prepare the pot for steaming. Spread the julienned onion and diagonally sliced green onion generously over the bottom of the pot. This prevents the kimchi rolls from sticking and burning, and the vegetables’ sweetness will seep into the broth, enriching its flavor. Arrange the rolled pork belly and kimchi pieces attractively on top of the vegetables.
Step 5
Let’s make the delicious seasoning sauce. In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp sugar, and 1 Tbsp gochujang. Mix them well until thoroughly combined. Evenly spoon this mixture over the kimchi rolls in the pot. Ensuring the seasoning is distributed evenly is key for flavor.
Step 6
Pour about 500ml (approximately 2 cups) of water into the pot. Make sure there’s enough water to prevent burning; check carefully. Cover the pot with a lid, bring it to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 20 to 30 minutes. Let it cook until the aged kimchi and pork belly are tender.
Step 7
During cooking, lift the lid and ladle some of the simmering broth over the pork belly kimchi rolls. This helps the flavors penetrate deeper. Repeat this basting process once or twice. Finally, artfully arrange the diagonally sliced red and green chili peppers on top, and drizzle with 1 Tbsp of sesame oil. Your delicious steamed pork belly and aged kimchi rolls are ready! Enjoy them while they’re hot.
