Korean Cabbage Rolls with Pork Belly

When you want to eat some spicy foods, it means that your body is stressed. For times like this, rather than just suppressing the urge, it is good to make some healthy and deliciously spicy food to enjoy. How about Samgyeopsal Kimchi Jjim, steamed kimchi rolled with pork belly, as a table menu? With ripe kimchi and a slice of pork belly on hot white rice, the stress is gone! I hope you say goodbye to stress with this hot and spicy recipe!

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Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

12.3 oz. Pork
17.6 oz. (Over-fermented) Kimchi,
1/2 Large Onion
1/2 Large Green onion
1 Large Hot chili pepper
1 Large Red pepper
2 1/2 cup Anchovy stock
Pork marinating:
1 tbsp. Minced garlic
2 tbsp. Ginger juice
2 tbsp. Cooking wine
Pepper
Seasoning:
1 tbsp. Soy sauce
1 tbsp. Red pepper powder
1/4 cup Kimchi brine
1 tbsp. Minced garlic
1 tbsp. Ginger juice
1 tbsp. Cooking wine
1 tsp. Sugar
Pepper

Directions:

Make cuts on the pork belly and cut it into 4 pieces (8 cm long). Marinate the meat in seasoning ingredients for about 10 minutes.

Spread kimchi, put the pork belly on it, and roll them together.

Cut onion into thick slices, chop green onion, cheongyang red pepper, and red pepper diagonally. Mix all the seasoning ingredients.

Put the samgyeopsal kimchi roll and seasoning in a pot and pour the kelp anchovy stock, close the lid and simmer over medium heat for about 20 minutes. (Tip. The joint of the samgyeopsal kimchi roll needs to be placed on the bottom of the pot so that it won’t be released.)