Korean Iron Plate Bacon Cheese Kimchi Rolls

Discover the street-food sensation from Gangwon-do — thick-cut pork belly rolled around spicy kimchi, melted cheese, perilla leaves, and sweet stir-fried onions, seared on a hot iron plate.

Ingredients

• 500 g thick-cut pork belly slices
• 200 g spicy fermented Chinese cabbage kimchi
• 4 slices yellow cheese
• 1 bunch fresh perilla leaves
• 2 whole onions
• 1 carrot
• 2 apples
• 2 pears
• to taste black pepper
• to taste savory fruit marinade sauce
• to taste sesame seeds
• to taste spring onions

Instructions

1. 1Slice the Onions

   

   Whole onions are uniformly sliced into 3-millimeter fine shreds on a red cutting board using a cleaver and steady knife skills. This precise thickness ensures the spicy pungent taste dissipates while maintaining a crisp texture when stir-fried.

   Tip: Maintain a steady 3-millimeter thickness so the onions retain their texture and do not stay too pungent.
2. 2Shred the Carrots

   

   A carrot is shredded using a pink plastic mandoline slicer positioned over a red cutting board, creating fine vegetable shreds to mix with the onions.

   Tip: Use a mandoline slicer for quick, uniform shreds that match the texture of the sliced onions.
3. 3Stir-Fry the Vegetables

   

   The prepared onion and carrot shreds are transferred from a red colander and tossed into a wok to be stir-fried, eliminating the pungent spicy taste and leaving a sweet, tender foundation.

   Tip: Stir-fry until the pungent raw flavor completely dissipates and the vegetables become tender and sweet.
4. 4Slice fruits and vegetables for the marinade

   

   Dozens of fresh fruits and vegetables, including pears and apples, are cut into large chunks. These ingredients are placed into a large pot with liquid and slowly simmered to extract a clear, smooth original juice that serves as the base for the secret marinade.

   Tip: Cut the fruits into large, uniform chunks so they break down evenly during the prolonged simmering process.
5. 5Strain the Secret Marinade Sauce

   

   The simmered fruit and vegetable sauce is poured through a green sieve using a ladle into a large container, filtering out all dregs to leave a clear, smooth, fruit-fragrant juice.

   Tip: Filter out all solid residues thoroughly to ensure a smooth and clean marinade juice.
6. 6Season the thick-cut pork belly

   

   Pork belly is cut as thick as a steak. Four slices are arranged together to form one group, and a light layer of black pepper is sprinkled over them to establish a savory base flavor before adding the remaining fillings.

   Tip: Apply a light and even dusting of black pepper across all slices to build a balanced foundational flavor.
7. 7Add Spicy Kimchi Layer

   

   Spicy fermented Chinese cabbage kimchi is placed down the center over a group of four thick-cut pork belly slices seasoned with black pepper, balancing the richness of the fat with acidity.

   Tip: Spread the kimchi evenly across the middle of the meat to balance the greasiness of the pork fat.
8. 8Layer with Cheese

   

   A slice of yellow cheese is laid directly over the kimchi layer on the pork rolls to gently soften the sharp edge of the kimchi and add a creamy milky depth.

   Tip: Place the cheese flat over the kimchi so it melts smoothly when heated.
9. 9Add perilla leaves

   

   Place a fresh green perilla leaf on top of the cheese slice as part of the internal layering of the pork belly roll.

   Tip: Perilla leaves add a distinct aromatic freshness that cuts through the richness of the meat and cheese.
10. 10Add stir-fried onions

    

    Add a portion of the prepared stir-fried onion shreds onto the layered ingredients before tightly rolling the pork belly.

    Tip: Ensure the onions are evenly distributed to provide a sweet and tender texture throughout the roll.
11. 11Roll the pork belly tightly

    

    Use hands to roll the stacked pork belly slices and internal fillings tightly together from the bottom up, ensuring a compact and plump shape.

    Tip: Rolling tightly prevents the fillings from falling out during the pan-frying and braising process.
12. 12Place meat rolls on the griddle

    

    Arrange the assembled pork belly rolls in neat rows on a hot iron griddle to begin searing and cooking.

    Tip: The high heat of the iron plate instantly locks in the juices inside the meat.
13. 13Drizzle with fruit marinade

    

    Pour and drizzle the freshly boiled fruit marinade sauce over the cooking meat rolls on the iron griddle for a pan-fried and half-braised method.

    Tip: Allow the sauce to slowly simmer so that the fruity aroma penetrates every fiber of the meat.
14. 14Flip the meat rolls

    

    Use a metal spatula to turn the meat rolls over on the hot iron plate, adjusting their positions and replenishing the marinade sauce as needed.

    Tip: Repeatedly flipping and basting ensures uniform heat distribution and deep flavor absorption.

Storage & Reheating

Burn It Off

Frequently Asked Questions