Pork Belly Kimchi Rolls

Name: Pork Belly Kimchi Rolls
Total time: 30 min
Cuisine: Korean
Ingredients: Kimchi half a head; Black pepper a pinch; Minced garlic 3 tsp; Jin soy sauce 3 tbsp; Red chili powder 2 tbsp; Green chili pepper 2; Red chili pepper 2; Cooking wine 3 tbsp; Oligosaccharide 1 tbsp; Tuna sauce 1 tbsp; Pork belly 500g; Anchovy broth 600ml; Green onion 1 stalk; Onion 1

A recipe for pork belly kimchi rolls, made by wrapping pork belly in well-ripened kimchi and simmering it in anchovy broth and seasoning.

KoreanSide Dish

⏱️ 30 min total📝 8 steps

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What You'll Need

Kimchihalf a head

Black peppera pinch

Minced garlic3 tsp

Jin soy sauce3 tbsp

Red chili powder2 tbsp

Green chili pepper2

Red chili pepper2

Cooking wine3 tbsp

Oligosaccharide1 tbsp

Tuna sauce1 tbsp

Pork belly500g

Anchovy broth600ml

Green onion1 stalk

Onion1

Instructions

Thinly slice the green onion and onion.

Spread the sliced onions on the bottom of a pot.

Marinate the pork belly with cooking wine and black pepper.

Place a piece of pork belly on a kimchi leaf and roll it up.

In a bowl, pour in the anchovy broth and add the jin soy sauce, minced garlic, tuna sauce, red chili powder, oligosaccharide, and black pepper, mixing well to create the seasoned broth.

Place the kimchi rolls neatly on top of the onions in the pot.

Pour the prepared seasoned broth evenly over the kimchi rolls in the pot.

Add the sliced green onion and chili peppers, then simmer over medium heat for 30 minutes to finish.

⏱️ 30m 0s