Pork belly gimbap is a flavorful twist on the classic Korean rice roll, combining crispy grilled pork belly with fresh vegetables and savory ssamjang. Hearty and satisfying, this dish is perfect for a filling meal or a special treat.

Try this recipe provided by W Table.

Main ingredients:

  • 2 cups rice
  • 3 strips pork belly (300 grams)
  • 3 sheets gimbap seaweed
  • 3 strips pickled radish
  • 1 carrot
  • 1 cucumber
  • 6 perilla leaves
  • 2 green chili peppers
  • 6 leaves green leaf lettuce
  • 1 strip burdock root
  • Cooking oil (as needed)
  • Some salt
  • Some black pepper
  • Some sesame oil
  • Some sesame seeds

Rice seasoning ingredients:

  • 1/2 teaspoon salt
  • 1 tablespoon sesame oil
  • Some sesame seeds
  • Burdock seasoning ingredients
  • 3 tablespoons soy sauce
  • 2 tablespoons cooking wine
  • 2 tablespoons sugar
  • 2 tablespoons oligo syrup
  • 1/2 cup water

Ssamjang seasoning ingredients:

  • 3 tablespoons ssamjang (Korean dipping sauce)
  • 1 tablespoon cooking wine

(makes 3 rolls)

Instructions:

Peel and thinly slice the carrot and burdock root after washing them. Thinly slice the cucumber as well. Trim the ends of the green chili peppers, cut them in half, remove the seeds, and then cut into four pieces.

Heat a pan with oil, sprinkle a little salt on the carrot, stir-fry it, and set it aside. Stir-fry the burdock root until softened, then add the burdock seasoning ingredients and simmer until the liquid evaporates.

In a bowl, mix the rice with the rice seasoning ingredients. In another bowl, mix the ssamjang with the ssamjang seasoning ingredients.

Grill the pork belly in a heated pan until golden brown, seasoning with salt and pepper to taste.

Lay the seaweed sheet on a bamboo mat, spread the rice evenly, then layer lettuce and perilla leaves on top. Add the grilled pork belly, prepared vegetables, and ssamjang. Roll the gimbap tightly. (You can add additional ingredients like aged kimchi, pickled radish slices, or roasted garlic for extra flavor.) (Tip: To neatly add ssamjang, use a sauce bottle or piping bag.)

Brush the gimbap with sesame oil and sprinkle with sesame seeds. Slice into bite-sized pieces and enjoy! (It tastes even better when served warm.)

[Source: W Table]

(Samgyeopsal gimbap, pork belly gimbap, grilled pork belly rice rolls, Korean-style samgyeopsal gimbap)