Picture this, folks – you’re craving something spicy, something savory, and something that will make your taste buds dance with joy. You might be thinking, “What could it be?” Well, fear not, because I have got the solution for you: kimchi!
Now, before you scroll past this post thinking “I’ve heard it all before,” I assure you that this isn’t your ordinary kimchi recipe. No, no, no. This is a recipe that will knock your socks off! (Actually, keep your socks on because you’ll want to dance around with excitement once you try this.)
First, let’s start with the basics. Kimchi is a traditional Korean dish made from spicy pickled cabbage. It’s the perfect side dish to any meal or can even be used as a topping on pizza (trust me, it’s delicious). But why settle for basic when you can have something super awesome?
I stumbled upon this recipe on the internet and let me tell you, it had me drooling at my screen. The first image I saw was of a beautifully plated Korean dinner that had my taste buds doing the cha-cha slide. The recipe called for a twist on traditional kimchi – kimchi rolled up in pork belly.
Let’s get down to business and dive into the recipe. First, let’s start with the ingredients:
– 1 lb. of pork belly
– 2 cups of napa cabbage
– 1 cup of chopped scallions
– 1 cup of grated carrots
– 1/2 cup of grated daikon radish
– 1/4 cup of fish sauce
– 1/4 cup of Korean chili flakes
– 4 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2 Tbsp. of sugar
– 2 tsp. of salt
Now, I know what you’re thinking, “Fish sauce? That can’t taste good.” But hear me out, it adds the perfect depth of flavor to this dish.
Let’s move on to the instructions:
1. Preheat your oven to 375 degrees F.
2. In a large mixing bowl, combine the cabbage, scallions, carrots, and daikon. Toss together until mixed thoroughly.
3. In a small mixing bowl, combine fish sauce, Korean chili flakes, garlic, ginger, sugar, and salt. Mix until combined.
4. Pour the spicy mixture into the large mixing bowl with the vegetables. Toss together until everything is coated evenly.
5. Lay out the pork belly on a flat surface and spread the kimchi mixture on top of it, leaving a little space around the edges.
6. Roll up the pork belly and kimchi tightly, and use a butcher’s twine to secure it.
7. Place the pork belly kimchi rolls in a baking dish and bake in the oven for 45 minutes to an hour.
Now, let’s talk about presentation. When you’re ready to serve this dish, slice the pork belly roll into pretty little pieces. *Insert chef’s kiss* Then, place them on a beautiful plate, and sprinkle some extra scallions on top for garnish.
Now, I’ll let you in on a little secret. I made this dish for my friend and they said it was the best thing they’ve ever eaten. They even said it was better than their mom’s cooking, but don’t tell her I said that.
So, if you’re looking for a recipe that will make your taste buds dance with joy, give this kimchi pork belly roll recipe a try. Trust me, you won’t regret it.
Image 1: Kimchi Pork Belly
Image 2: Korean Dinner with Kimchi
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