Samgyeopsal Kimbap

Bahan-bahan

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)

1 ½ Cups of Freshly Cooked Short-grain Rice

A drizzle of Sesame Oil

Few shakes of Salt

Arahan

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!