Thinly Sliced Pork Belly Cabbage Stir-Fry Gimbap Roll

Name: Thinly Sliced Pork Belly Cabbage Stir-Fry Gimbap Roll
Total time: 20 min
Yield: 641 g
Ingredients: Gimbap Seaweed 4 g; Cooked Sprouted Brown Rice 210 g; Sesame Oil 10 Spoon; Salt 1 Pinch(1/3 teaspoon); Anchovy Fish Sauce 40 g; Chili Powder 6 Spoon; Allulose Syrup 20 Spoon; Minced Garlic 10 Teaspoon; Thinly Sliced Pork Belly 200 g; Raw Cabbage 140 Serving

Cook 20 min Difficulty EASY 1,090 kcal

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Ingredients

Main ingredients

Gimbap Seaweed 4 g
Cooked Sprouted Brown Rice 210 g
Sesame Oil 1 Spoon
Salt 1 Pinch(1/3 teaspoon)
Anchovy Fish Sauce 40 g
Chili Powder 2 Spoon
Allulose Syrup 1 Spoon
Minced Garlic 2 Teaspoon
Thinly Sliced Pork Belly 200 g
Raw Cabbage 2 Serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 103.36 g 35%

Protein 44.02 g 15%

Fat 65.4 g 50%

Serving size 641g

Cooking steps

1

Cut the thinly sliced pork belly into 5cm pieces.
2

Slice the cabbage into thick strips.
3

Julienne the carrot into thin strips.
4

Heat oil in a pan and stir-fry the pork belly.
5

When the pork is cooked, add the cabbage and carrot. Stir-fry quickly over high heat.
6

Season with salt and pepper.
7

After it cools, spread rice on a sheet of seaweed, then place the stir-fried ingredients on top.
8

Roll it up and cut into bite-sized pieces.

Thinly Sliced Pork Belly Cabbage Stir-Fry Gimbap Roll

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