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Pork Belly Kimchi Ramen Rolls

I love how this recipe brings together spicy Korean ramen, tangy kimchi, and crispy pork belly all in one bite.It looks impressive, but it’s surprisingly easy to make—and every slice bursts with flavor and texture.
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Course Main Course
Cuisine American
Servings 3

Ingredients
  

Main

  • 250 g thinly sliced pork belly hot pot–style
  • 2 packs spicy Korean ramen with powder + sauce packets
  • 2 eggs
  • ½ cucumber
  • 4 –5 imitation crab sticks
  • 100 g kimchi chopped

For the egg crepe

  • 2 eggs
  • 2 tbsp milk
  • 1 pinch salt

Seasoning & garnish

  • 2 ramen seasoning packets powder + sauce
  • crushed seaweed to taste
  • cooking oil a little (optional)

Instructions
 

Step 1. Make the egg crepe

  • Beat 2 eggs with milk and a pinch of salt until smooth.
  • Heat a nonstick pan over low heat, brush lightly with oil.
  • Pour in the egg mixture, swirl to coat evenly.
  • Cook until set, flip, and cook 10 seconds more.
  • Remove, roll, and slice into thin strips. Set aside.

Step 2. Prepare the fillings

  • Slice cucumber into thin sticks.
  • Thaw crab sticks.
  • Squeeze excess liquid from kimchi and chop.

Step 3. Cook the ramen

  • Boil water and cook ramen with veggie packets for 5–6 minutes.
  • Drain noodles, reserving 6 tbsp cooking water.
  • Toss noodles with powder and sauce packets until evenly coated.

Step 4. Assemble the roll

  • Place plastic wrap on a sushi mat.
  • Lay pork belly slices in a slightly overlapping layer.
  • On the edge, add ramen, cucumber, egg crepe strips, crab sticks, and kimchi.
  • Roll tightly with the mat and wrap.
  • Rest briefly to hold shape.

Step 5. Pan-sear & finish

  • Heat a skillet over low heat (no oil needed, pork belly will render fat).
  • Place roll seam-side down, pan-sear all sides until golden and crispy (2–3 minutes each side).
  • Brush with leftover ramen sauce, sprinkle with seaweed.
  • Let rest 2 minutes, then slice and serve.