Katsu Kimbap
If you're a fan of Korean and Japanese cuisine, you're going to love this little mashup ! Kimbap is a popular Korean dish that's often described as a Korean version of sushi. Made with seasoned rice, vegetables, and meat or seafood, this dish is rolled in seaweed and sliced into bite-sized pieces. It's perfect as a snack, lunch, or even as a party appetizer.
Katsu is a Japanese breaded meat, and today I made little pork katsu fingers to put in my Kimbap, along with some sweet & sour shredded cabbage that’s usually served with katsu. enjoy!
Ingredients (makes 2 kimbap)
2 pieces of pork loin, cut into strips (1/4 lb)
1 egg
1 Tbsp corn starch
1 cup panko breadcrumbs
2 cup canola/peanut/sunflower seed oil for frying
Seaweed paper (specific for kimbap)
1/2-1 cup Rice (short grain white rice, seasoned with salt and 1 tsp of sesame oil)
3 perilla leaves
1 cup thinly shredded cabbage (seasoned with 1 Tbsp white vinegar + 1 tsp sugar)
kewpie mayo
sesame oil to brush
sesame seeds for garnish
Season the pork with salt and pepper
Cut the pork loin into 1/2 inch thick strips, cutting off any loose edges
mix 1 egg with 1 Tbsp cornstarch, and dip the pork strips until evenly coated
coat the pork with panko crumbs, gently pressing in as much panko into the meat
heat oil to 350F, drop in the breaded pork. make sure you gently drop them in a straight shape so the katsu retains a finger-like shape while frying
flip the katsu, cook 1.5-2 min on each side, or until golden brown (these should cook pretty quickly because they are in strips, but if needed check if the inside is fully cooked by cutting one in the middle)
Season about 1 cup of cooked short grain rice with 1/3 tsp salt and 1 tsp sesame oil
shred green cabbage with a mandolin slicer (very thin), then season with 1 Tbsp vinegar and 1 tsp sugar. set aside.
spread the rice thinly across 3/4 of the seaweed paper
layer perilla leaves (optional)
squeeze out excess moisture from the cabbage, and add a heap of it onto the kimbap (it should feel almost too much)
add the katsu, drizzle kewpie mayo and roll the kimbap
brush with sesame oil, sprinkle sesame seeds before cutting the kimbap roll.
enjoy with some okonomi sauce or kimchi!!
