Kim Si-hyun's Perilla Seed Braised Pork Kimbap

• house perilla 1 handful
• pork belly cutlet 200g
• scallion 2 stalks
• kimbap seaweed 2 sheets
• rice 2 bowls
• red pepper powder 2 tablespoons
• soy sauce 2 tablespoons
• anchovy sauce 1 tablespoon
• plum syrup 1 tablespoon
• oligochaete sugar 2 tablespoons
• sesame oil 3 tablespoons
• toasted sesame seeds generously
• salt 2 pinches
• pepper a pinch

Recipe 🍳

Cooking tips 💡

• Make the perilla seasoning paste ahead of time—the red pepper powder will absorb moisture and prevent clumping, resulting in a deeper, more concentrated flavor.
• Pork belly cutlets can become tough when cooled, so avoid overcooking and aim for a tender, soft texture.
• Grilling scallions in pork fat instead of pickled radish adds sweetness and juiciness, greatly enhancing the umami richness of the kimbap.

Recommended for 🙋

• ⭐Those seeking a premium, distinctive kimbap made with unusual ingredients instead of ordinary ones.
• ⭐Food lovers who want to enjoy the perfect balance of pungent greens and rich, savory pork in one bite.