Chinese-influenced roll featuring firm spicy bean curd and Szechuan peppercorns.
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In a hot pan, sauté the ground pork, garlic, and ginger until the meat is browned and fragrant.
Add the doubanjiang and half of the Szechuan peppercorns to the pan, stirring for 1 minute to release the oils.
Add the tofu strips to the pan, coating them gently in the spicy sauce. Cook until the sauce has thickened and adhered to the tofu, then set aside to cool completely.
Season the warm cooked rice with sesame oil and a pinch of salt, mixing gently so the grains remain intact.
Place a sheet of gim on a bamboo rolling mat and spread a thin, even layer of rice over 3/4 of the sheet.
Lay 2 strips of the spicy Mapo tofu, a strip of pickled radish, and a sprinkle of green onions horizontally across the center of the rice.
Roll the kimbap tightly using the bamboo mat, applying firm pressure to ensure the filling is secure.
Brush the outside of the roll with a tiny bit of sesame oil, sprinkle with the remaining Szechuan peppercorns, and slice into bite-sized rounds.
