Filipino Kimbap 3 ways - Tosino, Cornbeef and Pork Belly Adobo

 Kimbap is a korean sushi roll that is made with cooked meats, fresh vegetables and/or pickled vegetables and/or with kimchi. I decided to create a fusion of Korean Kimbap and popular filipino meats such as tosino, corn beef and pork adobo. These filipino flavours go well with the pickled radish and kimchi, its a fusion that's different and super delicious. It has quite a bit of prep but you don't have to make all 3 at once, you can make one or two. Also if you want to create a flavour explosion in your mouth try putting all 3 meats into one kimbap. 

Tosino and Corn Beef is usually eaten at breakfast along with rice and fried egg. 

Basic kimbap ingredients

5 cups Sushi Rice (Extra Fancy Grain Rice)

Roasted Seaweed 

1 tsp sugar

1 tsp salt

1/2 tsp sesame oil

Yellow Radish (Danmuji- Korean pickled radish)

Cucumber

Kimchi

Egg Omelet (4 eggs)

Filipino Meats

Tosino (Filipino Bacon) 

Canned Corn Beef

Pork Belly Adobo (long strips of pork belly)

Other ingredients

1/2 Salted Egg

Sliced Tomato

Prepare the rice

Wash 5 cups of rice until the water runs clear, cook the rice to package instruction or cook in rice cooker. Remove the rice from pot or rice cooker and place into a large bowl to cool. Set aside.

1. Cook the Tosino according to package instructions (you can find Tosino at your asian grocery store or in the frozen asian section). Set aside 

2. Corn Beef- Fry the canned corn beef in a skillet along with 1/2 sliced onion. Cook until the beef is dry and doesn't have to much moisture. Add some sliced green onions at the end. Set aside. 

3. Pork Belly Adobo- Try to find pork belly that is cut into long strips almost similar to bacon strips. In a medium sauce pan add the pork belly strips and add 3 tbsp soy sauce, 3 tbsp cane vinegar, 1/2 head of garlic, 1/2 tsp black pepper, 1/2 tsp sugar, 2 bay leaves. Bring to a boil, add about 1/4 cup of water and make sure the pork belly is cooked thoroughly about 30 mins. Once cooked, heat a fry pan on medium add a 1 tbsp of oil and fry each piece of pork belly until slightly brown on both sides. Lay the pieces flat on a plate set aside. 

4. Egg Omelet- Crack open 4 eggs into a medium bowl, season with salt, pepper and a pinch of sugar; beat until well combine. In a non stick pan on medium heat add a 1 tbsp of oil and use a paper towel to wipe the pan so oil is distributed evenly. Add about 1/3 cup of egg or just until the bottom of the pan has a thin layer of egg. Once the egg starts to set use a spatula to gently roll an edge of the egg. Roll the egg until you reach the other side of the pan, essentially this is a French omelet. Or you can just pour a thin layer of egg until it covers the bottom of the pan, once it sets flip it over and cook the other side. Allow to cool and set aside. 

5. Prep the yellow radish and cucumber, cut into long strips the same length of the seaweed. 

6. Season the rice with 1 tsp sugar, 1 tsp salt and 1/2 tsp sesame oil. Mix with a rice paddle or a spatula until well combined. 

Now you can begin assembling the Kimbaps

Tosino Kimbap

Tosino

Egg Omelet

tomato

Salted Egg

1. On a seaweed, place seasoned rice 3/4 of the way, spread rice thinly and evenly.

2. Place tosino, egg omelet, tomato, salted egg in a row.

3. Gently roll from the bottom of the seaweed wrapper and ensure all ingredients stay inside. Roll until the ends meet and gently press to seal. 

Corn Beef Kimbap

Corn Beef

Yellow radish

Cucumber

Egg Omelet

Kimchi- optional

1. On a seaweed, place seasoned rice 3/4 of the way, spread rice thinly and evenly.

2. Corn Beef, yellow radish, cucumber, egg omelet and kimchi in a row.

3. Gently roll from the bottom of the seaweed wrapper and ensure all ingredients stay inside. Roll until the ends meet and gently press to seal. 

Pork Belly Kimbap

Pork Belly adobo

Yellow radish

Cucumber

Kimchi

1. On a seaweed, place seasoned rice 3/4 of the way, spread rice thinly and evenly.

2. Pork Belly adobo, yellow radish, cucumber and kimchi in a row.

3. Gently roll from the bottom of the seaweed wrapper and ensure all ingredients stay inside. Roll until the ends meet and gently press to seal. 

The OG Filipino Kimbap

Tosino

Corn Beef

Pork Belly Adobo

Yellow radish

cucumber