Kimchi Bokkeum Kimbap (Fried Kimchi Seaweed Rice Roll)
A simple specialty kimbap rolled with seasoned rice, perilla leaves, and stir-fried pork and kimchi.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Lightly seasoned pork is stir-fried with well-ripened kimchi and onion for a simple filling. Rolled over perilla leaves for a distinct fragrant touch, this kimbap makes a wonderful light meal for picnics or lunchboxes.
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cooked rice
- Dried seaweed sheets (gim)
- Kimchi
- Onion
- Pork
- Perilla leaves
Marinade
- Salt
- Ground black pepper
- Mirin (cooking rice wine)
Seasoning
- Sugar
- Gochugaru (Korean chili flakes)
- Toasted sesame oil
- It tastes even better if you add plenty of kimchi.
Steps
First, make the fried kimchi filling. Roughly chop the pork, well-ripened kimchi, and onion into large pieces.
I felt like my kimchi portion was a bit small, but it tastes even better if you add plenty of kimchi.
Cut them into large pieces so the filling will not fall out when rolled into the kimbap.
I chopped mine too finely and had a hard time rolling it.
Lightly season the pork with the marinade ingredients (salt, ground black pepper, and mirin).
Soy sauce can make the kimbap soggy, so I used salt instead.
Heat oil in a pan and stir-fry the pork.
Once the pork is fully cooked, add the onion and kimchi.
Add gochugaru and adjust the amount of sugar depending on how sour your kimchi is.
When the onions have softened and the kimchi is tender, finish with toasted sesame oil.
Stir-frying cold rice right into this pan would also be delicious.
Spread the cooked rice over a dried seaweed sheet, then lay down two perilla leaves.
Place the stir-fried kimchi filling on top of the perilla leaves and roll it up.
If the filling shifts toward the edges, it tends to spill out while rolling.
Just watch out for that and you will be fine.
I rolled the kimbap with sauce on my hands, so the surface got a bit messy.
Ppunwife's tips
- Cut the ingredients into large pieces so the filling will not fall out when rolled into the kimbap.
- When seasoning the pork, use salt instead of soy sauce so the kimbap does not become soggy.
- Be careful when rolling the kimbap, as the filling can spill out if it shifts toward the edges.
FAQ
Why should the kimchi and pork be cut into large pieces?
If the filling ingredients are chopped too finely, they easily spill out while rolling, so it is better to cut them into larger pieces.
Why is salt used instead of soy sauce to season the pork?
Using soy sauce introduces excess moisture that can make the kimbap soggy, so salt is used to season the meat.
How can I prevent the filling from spilling out when rolling kimbap?
Keep the stir-fried filling centered rather than letting it spread toward the edges of the seaweed sheet before rolling.
