Ttukdak Hyung's Minari and Pork Belly Gimbap

• 1.5L water
• 1 tablespoon salt
• 200g minari
• 300g fresh thinly sliced pork belly
• gim (dried seaweed), amount undisclosed
• 200g cooked rice
• aged kimchi, amount undisclosed
• 1 tablespoon perilla oil
• 2 tablespoons vinegar
• 3 tablespoons gochujang
• 2 tablespoons oligosaccharide syrup (oligodang)
• 1 tablespoon sesame seeds
• 1 tablespoon minced garlic
• salt, amount undisclosed
• black pepper, amount undisclosed

Recipe 🍳

Cooking tips 💡

• Add 1 tablespoon of salt to 1.5L of water, blanch 200g of minari for only 30 seconds, then drain in a colander to remove excess water.
• After sprinkling with salt and black pepper, roast in an air fryer at 190°C for 20 minutes.

Recommended for 🙋

• ⭐Those who want to taste a special gimbap that combines the fragrance of minari with the richness of pork belly.
• ⭐Those who want to enjoy a hearty meal without greasiness, thanks to the aged kimchi and spicy seasoned minari.
• ⭐Those who want to experience gimbap that is crispy on the outside and moist on the inside by roasting it in an air fryer.