Crispy pork belly glazed in honey soy sauce with fresh scallions.
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In a small bowl, whisk together the honey, soy sauce, and minced garlic to create the glaze.
Fry the pork belly strips in a pan over medium-high heat until they are golden brown and crispy on both sides.
Drain excess fat from the pan, then pour the honey soy glaze over the pork, tossing until the meat is sticky and well-coated.
Season the warm cooked rice with sesame oil and a pinch of salt, mixing gently to avoid mashing the grains.
Place one sheet of seaweed on a bamboo rolling mat and spread a thin, even layer of rice over the bottom two-thirds of the sheet.
Lay the glazed pork belly, scallion strips, pickled radish, and carrots horizontally across the center of the rice.
Roll the kimbap tightly using the bamboo mat, applying firm pressure to ensure the fillings stay in place.
Brush the outside of the roll with a little sesame oil, sprinkle with sesame seeds, and slice into bite-sized rounds with a sharp, wet knife.
