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Samgyeopsal (삼겹살) - Korean Grilled Pork Belly Recipe

Samgyeopsal (삼겹살) - Korean Grilled Pork Belly Samgyeopsal  is one of Korea's most popular dishes, often enjoyed at Korean BBQ restaurants or at home. It involves grilling thick slices of **pork belly** at the table and then wrapping the cooked meat in lettuce leaves with various condiments and sauces. It’s a fun and interactive meal perfect for gatherings!  **Ingredients:** **For the Pork Belly:** - 1 lb (450g) pork belly, sliced into 1/4-inch (0.6 cm) thick pieces - Salt and black pepper (for seasoning) - Sesame oil (for grilling) **For the Dipping Sauces and Condiments:** - **Ssamjang (Korean dipping sauce):**   - 2 tbsp **doenjang** (fermented soybean paste)   - 1 tbsp **gochujang** (Korean chili paste)   - 1 tbsp **sesame oil**   - 1 tsp **garlic**, minced   - 1 tsp **sugar** (or honey)   - 1 tbsp **water** (to thin the sauce)   - 1 tbsp **roasted sesame seeds**   - Optional: a splash of **rice vinegar** for tang - **Garlic & Gre...

Kimbap (Korean Sushi Rolls) Recipe

Here's a simple recipe for Korean Kimbap (Korean sushi rolls):


 **Kimbap (Korean Sushi Rolls) Recipe**

Foodieminati


#### **Ingredients:**

- **2 cups short-grain rice** (sushi rice)

- **2 1/2 cups water**

- **1 1/2 tbsp rice vinegar**

- **1 tbsp sugar**

- **1/2 tsp salt**

- **5 sheets of nori (seaweed)**

- **1 small cucumber** (cut into thin strips)

- **1 medium carrot** (cut into thin strips)

- **4-5 cooked eggs** (fried into thin omelet sheets, then sliced into strips)

- **1/2 lb spinach** (blanched and squeezed dry)

- **1/4 lb cooked beef** (or imitation crab, or tuna, optional)

- **Sesame oil** (for brushing)

- **Sesame seeds** (for garnish, optional)

Kimbap (Korean Sushi Rolls)

Foodieminati


#### **Instructions:**


1. **Prepare the rice:**

   - Rinse the rice several times until the water runs clear.

   - Cook the rice in a rice cooker with 2 1/2 cups of water.

   - Once cooked, transfer the rice to a large bowl and let it cool slightly.


2. **Season the rice:**

   - Mix rice vinegar, sugar, and salt in a small bowl, then gently stir it into the rice while it's still warm.

   - Let the rice cool to room temperature, but make sure it stays slightly sticky.


3. **Prepare the fillings:**

   - **Cucumber**: Peel and cut it into long thin strips. If the cucumber is watery, you can salt it lightly and let it drain.

   - **Carrot**: Julienne the carrot into thin strips. You can quickly stir-fry it for a few minutes, or serve it raw for a crunchy texture.

   - **Egg**: Whisk the eggs, then fry them into a thin omelet. Once cooked, slice it into strips.

   - **Spinach**: Briefly blanch the spinach in boiling water, then cool it in ice water. Squeeze out excess water and set aside.

   - **Beef/Protein**: If using beef, cook thin strips of beef in a bit of soy sauce and sesame oil, then set aside to cool.


4. **Assemble the kimbap:**

   - Place a sheet of nori on a bamboo sushi mat (or clean surface).

   - Wet your fingers with a bit of water and spread a thin, even layer of rice on the nori, leaving about an inch of nori at the top.

   - Add your fillings in a horizontal line along the center of the rice. You can layer the cucumber, carrot, egg, spinach, and beef (or your protein choice).


5. **Roll the kimbap:**

   - Lift the bamboo mat at the bottom and gently roll the kimbap away from you, pressing it slightly as you go to keep it tight.

   - Seal the edge of the nori with a bit of water.


6. **Slice and serve:**

   - Brush the rolled kimbap with a little sesame oil for extra flavor.

   - Slice the roll into 6-8 bite-sized pieces using a sharp knife. Wipe the knife clean between cuts for neat slices.

   - Optionally, sprinkle with sesame seeds.

Foodieminati


#### **Tips:**

- You can add other fillings like pickled radish (danmuji), cooked tuna, or even kimchi.

- To make the kimbap vegetarian, you can omit the meat and add extra vegetables like mushrooms or zucchini.


Enjoy your homemade kimbap!

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