Kimchi Pork Belly Kimbap recipe - ingredients, nutrition and when to eat it
Kimchi Pork Belly Kimbap is made by rolling golden-brown grilled pork belly and tangy stir-fried kimchi with rice and seaweed.
Kimchi Pork Belly Kimbap is made by rolling golden-brown grilled pork belly and tangy stir-fried kimchi with rice and seaweed. The rich, savory filling pairs with the refreshing flavor of kimchi, making it great for a picnic or a simple lunch or dinner.
Rice bowls · 30 minutes to cook
Nutrition (per 383.5g serving): 730.6 kcal · protein 20.7g · carbohydrate 74.8g · fat 36.5g · sodium 474.1mg
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: If the kimchi has a lot of liquid, gently squeeze it before stir-frying so the seaweed doesn’t become soggy.
Tips: Let the rice and filling cool slightly before rolling to keep the seaweed from tearing.
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Ingredients (1 serving)
- Cooked rice (white rice) — 1 bowl
- Pork belly — 80 g
- Napa cabbage kimchi — 0.5 cup
- Dried seaweed sheets for gimbap — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 1 clove
- Cooking oil — 0.5 tsp