According to recent research (2016), average koreans consume 21kg (46 pounds) worth of pork belly meat annually and.
Kimbop (Korean Sushi)
Very lightly salt and pepper the sliced pork belly and let stand 5 to 10 minutes.
Recipe Summary Kimbop (Korean Sushi)
I received this great recipe for Korean Sushi from a Korean friend of mine. It is different and very good!Ingredients | Korean Sliced Pork Belly Recipes
1 cup uncooked glutinous white rice (sushi rice)
1 ½ cups water
1 tablespoon sesame oil
salt, to taste
2 eggs, beaten
4 sheets sushi nori (dry seaweed)
1 cucumber, cut into thin strips
1 carrot, cut into thin strips
4 slices American processed cheese, cut into thin strips
4 slices cooked ham, cut into thin strips
2 teaspoons sesame oil
Directions
Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.
Info | Korean Sliced Pork Belly Recipes
prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
