Thin-Sliced Pork Belly Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with thinly sliced pork belly grilled until golden, along with rice and vegetables, then rolled in seaweed.
This gimbap is filled with thinly sliced pork belly grilled until golden, along with rice and vegetables, then rolled in seaweed. Rich, savory, and satisfying, it is perfect for lunch or a late dinner.
Street food · 25 minutes to cook
Nutrition (per 381.6g serving): 690.3 kcal · protein 19.9g · carbohydrate 73g · fat 33.4g · sodium 561.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Very hot rice can make the seaweed soggy, so let it cool slightly before rolling.
Tips: After cooking the pork belly, drain off some of the fat to keep the gimbap from becoming slippery.
Tips: Press a few grains of rice along the edge of the seaweed to seal the roll.
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Ingredients (1 serving)
- Rice — 210 g
- Thinly sliced pork belly — 80 g
- Roasted seaweed sheets — 3 sheet
- Pickled yellow radish — 25 g
- Lettuce — 20 g
- Carrot — 20 g
- Green onion — 10 g
- Garlic — 5 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp