Pork Cutlet Gimbap recipe - ingredients, nutrition and when to eat it
Pork cutlet gimbap is a thick roll of crispy pork cutlet, fluffy rice, and crisp vegetables wrapped in seaweed.
Pork cutlet gimbap is a thick roll of crispy pork cutlet, fluffy rice, and crisp vegetables wrapped in seaweed. One roll is filling enough for lunch or a light dinner, while sweet pickled radish and nutty sesame oil bring the flavors together.
Street food · 45 minutes to cook
Nutrition (per 553g serving): 1106.3 kcal · protein 42.8g · carbohydrate 102.5g · fat 55.3g · sodium 1424.6mg
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).
How to make it 1. Pound the pork loin evenly to about 1 cm thick. Lightly season both sides with salt and black pepper, and let sit for 10 minutes.
How to make it 2. Lightly coat the pork in flour, dip in beaten egg, then press on the breadcrumbs.
How to make it 3. Add 2 tablespoons cooking oil to a pan and heat over medium heat. Cook the pork for 3–4 minutes per side, until golden. Once cooked through, transfer to paper towels and let cool for 5 minutes, then cut into long strips.
How to make it 4. Cut the carrot into thin strips and thinly slice the cabbage. Add 1 tablespoon cooking oil to the pan and stir-fry the carrot over medium heat for 2 minutes. Add the cabbage and cook for 1 more minute, then let cool.
How to make it 5. Mix the sesame oil and sesame seeds into the warm rice and let cool briefly.
How to make it 6. Spread the rice in a thin, even layer over the seaweed. Place the cabbage, carrot, pickled radish, and pork cutlet in the center, then roll tightly.
How to make it 7. Cut the rolls into 2 cm-thick pieces and arrange on a plate.
Tips: Let the pork cutlet cool for about 5 minutes before slicing, or the coating may come off.
Tips: If you spread the rice all the way to the edge too thickly, the roll may split, so leave the top 3 cm uncovered.
Tips: Lightly pat the vegetables and pickled radish dry to keep the gimbap from getting soggy.
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Ingredients (1 serving)
- White rice — 210 g
- Pork loin — 100 g
- Roasted seaweed — 1 sheet
- Breadcrumbs — 4 Tbsp
- Flour — 2 Tbsp
- Egg — 1 pc
- Cooking oil — 3 Tbsp
- Cabbage — 40 g
- Carrot — 30 g
- Pickled radish — 30 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp