Aged Kimchi Pork Cutlet Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap rolls crispy fried pork cutlet and tangy aged kimchi with rice, seaweed, and vegetables.
This gimbap rolls crispy fried pork cutlet and tangy aged kimchi with rice, seaweed, and vegetables. It’s savory and filling, with a bright flavor from the kimchi, making it a great lunch.
Street food · 35 minutes to cook
Nutrition (per 501.7g serving): 913.1 kcal · protein 38.1g · carbohydrate 92.3g · fat 41.1g · sodium 956.5mg
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: Squeeze the aged kimchi dry so it doesn’t make the rice and seaweed soggy.
Tips: Let the pork cutlet cool briefly before slicing; cutting it while hot can make the breading fall off.
Tips: Place the filling in the center as you roll the gimbap for a neat cross-section.
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Ingredients (1 serving)
- White rice — 1 bowl
- Pork loin — 100 g
- Aged kimchi — 0.3 cup
- Gim for kimbap (seaweed sheets) — 1 sheet
- Breadcrumbs — 3 Tbsp
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 2 Tbsp
- Pickled daikon — 2 roll
- Carrot — 0.2 pc
- Lettuce — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Tonkatsu sauce — 1 Tbsp