Dallae and Shaved Pork Belly Gimbap

How to make it

1. 1

   Sort and trim the dallae

   Wash the dallae well and separate it into bulbs, stems, and leaves. Mince the bulbs fine, and trim the stems and leaves to the length of the gimbap.

   · The bulbs go into the dipping sauce; the stems and leaves are used separately for aroma and bite.

2. 2

   Dallae dipping sauce

   Mix 2 Tbsp of minced dallae bulbs, 2 Tbsp of gochugaru, 1 Tbsp of soy sauce, 1 Tbsp of anchovy fish sauce, 1 Tbsp of maesil-cheong, 1 Tbsp of oligosaccharide syrup, 2 Tbsp of sesame oil, and 1 Tbsp of sesame seeds.

   · The key is to serve this as a dipping sauce rather than spreading much of it inside the gimbap.

3. 3

   Stir-fry the shaved pork belly

   Heat a pan over high heat and stir-fry 300g of shaved pork belly quickly to drive off the moisture. Add 1 Tbsp of soy sauce, 1 Tbsp of oligosaccharide syrup, and a little black pepper and stir-fry until glossy.

   · Thin meat gets a short, fast stir-fry.

4. 4

   Remove the fat and add the dallae aroma

   Blot the fat that has come out of the pork belly with paper towels so that not too much is left. At the very end, add a few dallae stems and stir-fry for only about 10 seconds to scent the meat, then set the meat aside.

   · Removing the fat is what keeps the gimbap from turning greasy.

5. 5

   Grill the green onion

   Leave only a little of the pork belly fat in the pan, add the green onion, and cook it slowly over low heat.

   · The grilled green onion adds sweetness and depth and cleans up the fattiness.

6. 6

   Season the rice

   Add 2 pinches of salt, 1 Tbsp of sesame oil, and 1 Tbsp of sesame seeds to 300g of warm cooked rice and mix without crushing the grains.

   · The original recipe uses no vinegar.

7. 7

   Roll the gimbap

   Lay the gim rough side up and spread the seasoned rice thin over 70 to 80% of the sheet. Lay on the shaved pork belly, the dallae stems and leaves, and the grilled green onion, add pickled radish or perilla leaves if you like, and roll it tight.

   · Spread the rice thin, and use both raw and lightly cooked dallae together so the aroma comes through.

8. 8

   Finish

   Brush a very thin coat of sesame oil over the outside of the gimbap and slice it into easy-to-eat pieces. Serve the dallae dipping sauce on the side.

   · Serving the sauce separately keeps the gimbap's texture and makes it a good side for drinks too.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Dallae holds onto soil, so swish it through the water several times.
• Too much dipping sauce inside and the gimbap bursts and the rice turns soggy.
• Stir-fry it too long and it turns tough.
• Cook the dallae too long and its aroma disappears.
• Leave too much fat and the gimbap turns greasy.
• Press down on the rice while mixing and it clumps like rice cake.
• Too much rice or sauce and the roll can burst.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.