Diet Gimbap, Even with a Little Rice and Lots of Cabbage It's Really Delicious

Steps

1. 1

   Shred cabbage with a mandoline and add 2/3 tablespoon of fine salt, then let it pickle for 20 minutes.

2. 2

   Cook the thinly sliced pork belly in a pan. When 50% done, add cooking wine, dark soy sauce, and oyster sauce, cook until golden, then set aside on a tray.

3. 3

   Rinse the pickled cabbage thoroughly, squeeze out all the moisture, then mix well with red pepper flakes, sand lance fish sauce, tuna fish sauce, sugar, and vinegar.

4. 4

   Mix warm rice with a pinch of seasoned salt, 1 tablespoon of sesame oil, and toasted sesame seeds.

5. 5

   Lay 100g of rice thinly on a seaweed sheet, top generously with pork belly and cabbage, roll it up tightly, seal the end with a little water, and it's done.