Donkkaseu Gimbap

Cook the short-grain white rice according to package instructions. Once cooked, transfer to a large bowl and season with 5 grams of the salt and 5 grams of the toasted sesame oil. Mix gently and set aside to cool.

Prepare the donkkaseu: Pat the pork loin dry and season both sides with 2 grams of the salt and all of the black pepper. Set up a breading station with three shallow dishes: one with all-purpose flour, one with 50 grams of the beaten Egg, and one with panko breadcrumbs. Dredge each pork loin slice first in all-purpose flour, shaking off excess, then dip in beaten Egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Heat the vegetable oil in a deep pan or pot to 170-180°C. Carefully fry the breaded pork loin until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a wire rack. Once slightly cooled, slice the donkkaseu into long, thin strips.