Go Back Email Link
+ servings
pork belly kimbap

Easy & Simple Pork Belly Kimbap

Christie Lai
Pork Belly Kimbap. A delicious Korean seaweed rice roll packed with savory pork belly, ssamjang, eggs, vegetables and pickled daikon. The perfect meal or snack!
5 from 5 votes
Print Recipe Pin Recipe
Cook Time 20 minutes
10 minutes
Total Time 30 minutes
Course Dinner, Lunch, Snack
Cuisine Korean
Servings 4 rolls
Calories per serving 362 kcal

Ingredients
 
 

Rice

  • 3 cups cooked short grain rice (see below Notes section to know how much uncooked rice is needed for this recipe)
  • ½ teaspoon salt
  • 2 teaspoon sesame oil

Kimbap Filling

  • 8 perilla leaves stems trimmed
  • 3 large eggs beaten
  • ¾ cup carrot cut into matchsticks
  • 5 oz baby spinach packed
  • 4 pork belly strips thin kind
  • 4 strips pickled daikon radish or sub with the circular shaped ones and cut into 1-cm thick pieces
  • 4 tablespoon ssamjang paste
  • 2 teaspoon sesame oil for cooking carrots and spinach
  • 2 teaspoon vegetable oil to cook the eggs

Instructions
 

Season Rice

  • First season hot cooked rice with sesame oil and salt. Mix well with a rice paddle. Set aside and keep covered so it stays moist and doesn't dry out.

Cook Filling Ingredients

  • In a small bowl, crack and beat your eggs until smooth. Heat 2 teaspoon of vegetable oil in a large pan on medium heat. Pour eggs into the hot pan and swirl the eggs around the pan into a thin pancake.
  • Flip the egg pancake over to cook through on the other side until golden. Transfer to a cutting board and slice egg pancake into ¾-inch wide strips. Set aside.
  • Next reduce to low-medium heat, add 1 teaspoon sesame oil and carrot matchsticks. Cook until they're softened, 1-2 minutes. Remove and set aside on a large plate.
  • Next in the same pan set over medium heat, add 1 teaspoon sesame oil and add baby spinach. Cook until softened and dark green. Remove and set aside.
  • On medium-high heat, cook your pork belly until it's no longer pink and some of the fat has rendered off, about 4-5 minutes. Remove and place the pork belly strips on a plate lined with paper towel to soak up excess grease.

Assemble Kimbap

  • On a clean working surface, lay out a sheet of gim or nori in a vertical position. Spread about ¾ cup of seasoned rice on your sheet leaving a 1.5-inch border at the end of the sheet.
  • Place two perilla leaves in the middle of the rice, followed by two strips of the cooked egg and one strip of pork belly. Use a knife and spread 1 tablespoon of ssamjang paste over your pork belly. Then layer with sauteed carrots, spinach and a strip of pickled daikon).
  • With the end closest to you, begin rolling the kimbap keeping the filling ingredients inside the roll, until you reach the very end. Let the roll sit on the empty border so the heat seals the edge.
  • Evenly brush enough sesame oil all over the roll and garnish with sesame seeds.
  • With a oiled knife, slice the kimbap into ½-inch thick pieces and enjoy!

Notes

How Much Rice Should I Cook?

For 3 measuring cups of cooked rice, please cook 240 grams or 1 cup of uncooked sushi rice in your rice cooker or on the stove top.

 

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 362kcal | Carbohydrates: 58g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 384mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7610IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 4mg