Main ingredients 🥩
whole anchovy jeotonioncheongyang chili peppergarlicgochugarusesame oilsesame seedsgimperilla leavesaged kimchichivessugarvinegarsliced pork belly
Ttukdak Hyung's Samgyeopsal Gimbap
A visually stunning gimbap made with rice seasoned with homemade meljeot sauce, wrapped around aged kimchi and seasoned chives, then encased in thinly sliced pork belly and pan-fried until golden.
🙋 Recommended for
- ⭐ Those who want to try a visually and flavor-wise impressive twist on ordinary gimbap
- ⭐ Those who want to enjoy the combination of meljeot, pork belly, and chive salad from a meat restaurant in one bite
- ⭐ Those looking for a special dish that catches the eye for home parties or camping meals
Ingredients needed 🛒2 servings
- whole anchovy jeot 1/2 cup (for sauce)
- onion 1/4 piece
- cheongyang chili pepper 2 pieces
- garlic 4-5 cloves
- soju 2 tbsp
- gochugaru 2 tbsp
- sesame oil generous amount
- sesame seeds generous amount
- rice 2 servings
- gimbap gim 2 sheets
- perilla leaves 4-6 leaves
- washed aged kimchi 2 stalks
- chives 1 handful
- sugar 1/2 tbsp
- vinegar 1/2 tbsp
- sliced pork belly 200g
Recipe 🍳
- In a blender, combine whole anchovy jeot, onion, cheongyang chili pepper, garlic, soju, and gochugaru, and blend until smooth.
- Pour the blended sauce into a pot and simmer over low heat until thickened to make homemade meljeot sauce.
- Add an appropriate amount of the finished meljeot sauce, sesame oil, and sesame seeds to freshly cooked fluffy rice, and mix evenly to make seasoned rice.
- Cut chives into bite-sized pieces, then mix with a little meljeot sauce, gochugaru, sesame oil, sesame seeds, minced garlic, sugar, and vinegar to make seasoned chives.
- Spread the meljeot rice evenly on a sheet of gim, then place perilla leaves, washed aged kimchi, and a generous amount of seasoned chives on top, and roll tightly.
- Wrap the rolled gimbap tightly with sliced pork belly, covering the entire surface without gaps.
- Place the pork belly-wrapped gimbap in a preheated pan with the seam side down first so the meat doesn't come apart, and grill both sides until golden brown.
- Prepare meljeot rice by blending and simmering anchovy jeot with vegetables and seasonings, then mixing with rice.
- Season chives with a sweet and sour meljeot dressing, then roll gimbap with rice, perilla leaves, aged kimchi, and seasoned chives.
- Wrap the gimbap with sliced pork belly and pan-fry until golden brown.
Cooking tips 💡
- If making meljeot from scratch is cumbersome, you can use store-bought meljeot sauce to mix with rice to save time.
- When grilling the pork belly-wrapped gimbap, place the seam side (end of the pork belly) down first on the pan so the meat stays tight and doesn't unravel.
- Since the finished gimbap can be oily, place it on a paper towel briefly to drain excess oil before slicing for a cleaner presentation.
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