Turned a go-to Korean dish into a to-go snack. The ssamjang is the star, spicy, ferment-y, and slightly sweet, perfect for marinades or dipping. Added kimchi for color and flavor.
1. Wash rice thoroughly. Cook rice.
2. Make your ssamjang by mixing the above sauce ingredients (adjust sauce based on spicy and sweet preference).
3. Cook your pork belly in a pan on medium heat until lightly charred. Cut into small pieces.
4. Cut 4 nori sheets into halves.
5. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Press mold down all the way then release the outside mold while pressing down. Rice shape should pop out. Top with kimchi, pork belly and sauce. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside.
6. Enjoy!
