Baek Jong-won's Unique Four Types of Kimbap

• Kimbap seaweed sheets 4 sheets
• Rice as needed
• [Bacon chili] Bacon 2 slices, green chili pepper 1, mayonnaise a little
• [Crab stick mayo] Crab sticks 2-3 strands, pickled radish a little, mayonnaise as needed, sugar a little, perilla leaves 2
• [Pork bulgogi] Pork bulgogi (or belly pork) a little, soy sauce a little, sugar a little, water a little
• [Dried radish stew] Soaked dried radish strips 1 serving, minced garlic 1 tablespoon, seasoned soy sauce as needed, sugar generously, corn syrup a little, cooking oil a little, water enough to cover
• Toasted sesame oil a little

Recipe 🍳

Cooking tips 💡

• If moisture remains in the fillings, the rice will easily become soggy or fall apart, so make sure to fully dry ingredients like dried radish or meat.
• When using moist or runny ingredients like mayonnaise, place perilla leaves or tofu skin on top of the rice first to create a barrier and prevent seasoning from seeping through.
• To achieve the signature chewy texture in dried radish stew, it must be quickly reduced over high heat—this makes it an excellent substitute for burdock root in kimbap.