Ingredients
serving size: 2 adults + 2 kids
Ingredients:
1.5-2 lbs of pork belly long strips
1/4 head of whole cabbage kimchi – the older the better
2-3 cups of water, just enough to cover the kimchi rolled pork
1 onion, halved (optional)
2 green onions, chopped into 2 in long pieces (optional)
1 seafood stock powder or coin (optional)
Sauce:
3 tbsp Gochugaru (Korean red pepper powder)
1 tbsp Gochujang (Korean red pepper paste)
3 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
3 tbsp garlic, minced
1 tsp ginger, powder or minced
2 tbsp sesame oil
1 tbsp fish sauce
Directions:
1. Cut your pork belly strips into 3 inch long pieces.
2. Cut off the base of your whole cabbage kimchi. Take each long cabbage leaf and place it on your cutting board. Grab a pork belly piece and starting from the bottom of the leaf, roll the kimchi around pork.
3. Place the kimchi rolled pork in the instant pot or rice cooker in a single layer.
4. Add your sauce and pour in water to the IP – just enough to cover the layer of kimchi rolled pork. Add onion and green onions.
5. If using an IP, cook on HIGH pressure for 30 minutes and MR (manual release.) If using a rice cooker, cook on sticky white rice setting (high pressure, 30-35 minutes.)
6. Serve with rice and enjoy!
