Samgyeopsal Kimbap
Ingredients
Kimbap Ingredients
- Few sheets of Gim (Laver Sheets)
- Few slices of Samygeopsal (Thinly sliced Pork Belly)
- Few pieces of Lettuce
- Few pieces of Perilla Leaves
- Few pieces of Pickled Radish Wraps (무쌈) Optional
- A piece of Carrot (finger-length piece)
- Few Chili Peppers
- Few dabs of Ssamjang Paste
- Few brushes of Sesame Oil (to coat the kimbap roll)
Rice Seasoning
- 1.5-2 Cups of Freshly Cooked Short-grain Rice
- A drizzle of Sesame Oil
- Few shakes of Salt
Instructions
Quick Ingredient Prep
- Julienne carrots into thin small strips. De-seed the chili peppers and slice in half.
- Scoop out your rice into a mixing bowl. Spread it out - so it cools down faster. Then put a small drizzle of sesame oil in, as well as few shakes of salt. Give it a quick mix.
Cook ingredients
- Place oil in a frying pan. Place the carrots in. Season it with salt. Stir-fry it around around 1 minute. Then set it aside and wipe out your pan with a paper towel.
- Now add-in your Samgyeopsal strips. Cook until you get a nice golden-brown crisp on both sides.
Make Kimbap
- Place gim sheet down on a (dry) cutting board. We recommend using a rice paddle to spread it evenly over the gim sheet. Be careful not to rip the sheets. Fill the whole sheet but leave about 1 cm of space at the top.
- Now add 2 pieces of lettuce in the middle of the rice. Stack 2 pieces of perilla leaves on top. Then add 2 pieces of pickled radish. Then a chili pepper.
- Spread Ssamjang into the chili pepper. Then add 2 pieces of Samgyeopsal on top.
Roll ingredients
- Use your fingers to roll the kimbap tightly (you don't need a sushi mat as the roll will be big). Afterwards, use a small brush to coat the roll with a light layer sesame oil.
- Cut the roll into small bite-size pieces. Enjoy!