Gochujang Pork Belly Gimbap recipe - ingredients, nutrition and when to eat it
Gochujang Pork Belly Gimbap is made by rolling sweet and spicy gochujang-seasoned pork belly with rice, vegetables, and seaweed.
Gochujang Pork Belly Gimbap is made by rolling sweet and spicy gochujang-seasoned pork belly with rice, vegetables, and seaweed. One roll is filling enough for a busy lunch or a weekend snack.
Street food · 25 minutes to cook
Nutrition (per 353g serving): 661.5 kcal · protein 18.2g · carbohydrate 73.2g · fat 31.2g · sodium 1023mg
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: Slice the pork belly about 1 cm thick; thicker pieces can push the filling out when you roll the gimbap.
Tips: Cook the pork until golden before adding the sauce so it doesn’t burn and develops a deeper flavor.
Tips: Leave the top 2 cm of the seaweed uncovered so the roll seals neatly.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Pork belly — 70 g
- Gochujang — 1 Tbsp
- Seaweed — 1 sheet
- Pickled yellow radish — 3 pc
- Carrot — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Brown sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp