Main ingredients 🥩
pork loinkimchihammozzarella cheesefloureggbreadcrumbs
Jung Ho-young's Kimchi Fried Rice Cutlet Roll
A unique dish made by rolling thin cutlet meat with spicy kimchi fried rice and savory cheese, then frying until crispy.
🙋 Recommended for
- ⭐ Those looking for a creative twist instead of regular cutlets or kimchi fried rice
- ⭐ Fans of the perfect balance between crispy exterior and spicy, savory filling
- ⭐ Parents seeking fun finger food for kids or special party snacks
Ingredients needed 🛒2 servings
- pork loin (cutlet-grade) 4 pieces
- rice 1 bowl
- fresh kimchi 1/2 cup
- ham 80g
- mozzarella cheese to taste
- flour a little
- egg 1 piece
- breadcrumbs 1 cup
- salt a little
- pepper a little
- vegetable oil generously
Recipe 🍳
- Chop the kimchi and ham finely, then sauté in a pan with a bit of oil until golden brown.
- Add the rice to the sautéed mixture, mixing thoroughly while pressing down to form kimchi fried rice. Let it cool completely.
- Pound the cutlet-grade pork loin flat and wide using a meat mallet or the back of a knife, then season lightly with salt and pepper.
- Lay the flattened pork slices on top of each other, spread the cooled kimchi fried rice evenly over them, and place mozzarella cheese on top.
- Roll tightly like a sushi roll, then wrap securely with plastic wrap to hold the shape and prevent unraveling.
- Remove the plastic wrap, then coat the roll thoroughly in flour, egg wash, and breadcrumbs in sequence.
- Fry the roll in oil preheated to 170 degrees Celsius, turning frequently until fully cooked through and golden brown.
- Let it rest for a moment, then slice into serving-sized pieces and arrange on a plate to serve.
- Make kimchi fried rice by sautéing kimchi and ham, then season the thinly pounded pork with salt and pepper.
- Place the fried rice and cheese on the pork, roll tightly like a sushi roll, and secure the shape with plastic wrap.
- Coat with flour, egg wash, and breadcrumbs, then fry until crisp and serve after slicing.
Cooking tips 💡
- Pound the meat very thin and wide for easier rolling and even cooking throughout.
- Always use cooled fried rice—hot rice can cause the meat to overcook or the cheese to melt prematurely.
- Wrap the rolled log in plastic wrap and chill in the refrigerator briefly to set the shape, making it much easier to coat with batter.
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