Samgyeopsal 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))
• 1.5-2 Cups of Freshly Cooked Short-grain Rice
• A drizzle of Sesame Oil
• Few shakes of Salt

Instructions

1. 1

   --- Quick Ingredient Prep ---

2. 2

   Julienne carrots into thin small strips. De-seed the chili peppers and slice in half.

3. 3

   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.

4. 4

   --- Cook ingredients ---

5. 5

   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.

6. 6

   Now add-in your Samgyeopsal strips. Cook until you get a nice golden-brown crisp on both sides.

7. 7

   --- Make Kimbap ---

8. 8

   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.

9. 9

   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.

10. 10

    Spread Ssamjang into the chili pepper. Then add 2 pieces of Samgyeopsal on top.

11. 11

    --- Roll ingredients ---

12. 12

    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.

13. 13

    Cut the roll into small bite-size pieces. Enjoy!