Spring vegetables - Stone vegetable pancake pork belly roll
When I go to the mart every spring, there are stone vegetables on display, and it is easy to access, but I made it to feel more friendly and easy to eat because I saw it as a form of reproduction or seasoned food on the table every time.
1 serving
Within 30 minutes
콩이가버터
Ingredients
  • a wild vegetable
    60g
  • Sliced pork belly
    100g
  • Flying Fish Roe
    7g
  • Salt
    3g
  • ground pepper
    2g
  • Mayonnaise
    15g
  • Wasabi
    5g
  • Honey
    5g
  • Salt
    1g
Cooking Steps
STEP 1/6
Wash the stone greens in cold water and let them soak in cold water for 3 minutes. Then drain and drain.
STEP 2/6
Spread the sliced pork belly and season it with salt and pepper.
STEP 3/6
Place 3 to 5 strands of stone vegetables on the edge of the meat and roll them like gimbap.
STEP 4/6
Place a paper foil on the oven-only pan, place the stone-green onion slices on the pan, and bake them in a preheated oven for 12-15 minutes at 180 degrees Celsius.
STEP 5/6
Add mayonnaise, wasabi, honey and salt to sauce bowl during baking time and stir to dissolve well.
STEP 6/6
Put a roll of stone vegetables on a prepared plate, spread the sauce on top of the meat, and put a red flying fish egg on top of the sauce!
1. When making sauce, it is delicious to add an equal amount of mustard sauce instead of wasabi. 2. If you put in too much stone greens, it won't roll well, and the pork belly may melt well, so add a moderate amount.
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