Pork Cutlet Kimchi Kimbap recipe - ingredients, nutrition and when to eat it
Crispy fried pork cutlet and sautéed kimchi are rolled with rice and seaweed. The tangy, spicy kimchi pairs well with the savory cutlet, making this a…
Crispy fried pork cutlet and sautéed kimchi are rolled with rice and seaweed. The tangy, spicy kimchi pairs well with the savory cutlet, making this a satisfying lunch or dinner.
Street food · 35 minutes to cook
Nutrition (per 434g serving): 743 kcal · protein 32.7g · carbohydrate 87.1g · fat 27.4g · sodium 692.9mg
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: Spread the rice while it’s warm but no longer steaming heavily so the seaweed doesn’t become soggy.
Tips: If the sautéed kimchi is too wet, the kimbap can come apart easily, so cook off plenty of moisture in the pan.
Tips: Let the pork cutlet cool briefly after frying before slicing so less juice escapes from the center.
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Ingredients (1 serving)
- Pork loin — 80 g
- Cooked rice — 180 g
- Aged kimchi — 50 g
- Seaweed — 1 sheet
- Flour — 1 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 3 Tbsp
- Cooking oil — 2 Tbsp
- Sesame oil — 0.5 tsp
- Pickled yellow radish — 2 pc
- Green onion — 1 Tbsp
- Garlic — 1 tsp
- Sugar — 0.5 tsp
- Tonkatsu sauce — 1 Tbsp