Chicken Kimbap
The ultimate comfort food, Chicken Kimbap offers a delightful mix of flavors and textures. This easy weeknight dinner is packed with chicken, fresh vegetables, and sushi rice, all wrapped in nori. Perfect for sharing or meal prep, make it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Saucepan
- Large Pot
Ingredients
- 400 g Sushi Rice
- 2 tbsp Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 4 leaves Nori
- 150 g Chicken Breast
- 1 number Egg
- 1 tbsp Flour
- 1 number Cucumber
- 1/4 number Bell Pepper
- 30 g Carrots
- 1 small Green Salad
- 4 number Eggs
- 1 tsp Soy Sauce
- 1 small Green Onion
Instructions
- Start by thoroughly washing 400g of sushi rice in several changes of water to remove excess starch. Drain it well. In a pot with a lid, bring to a boil 525 to 550 ml (about 2 1/3 cups) of water with a pinch of salt.
- Add the drained rice to the boiling water, cover with a lid, and simmer gently until all the water is absorbed. Look for the rice to start sticking a little to the pot, indicating it’s done. Avoid stirring too much.
- While the rice cooks, prepare your marinade. In a small saucepan, combine 2 tbsp of vinegar, 1 tbsp of sugar, and 1 tsp of salt. Bring to a simmer until the sugar and salt dissolve completely.
- Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Pour the marinade over the rice and gently mix, ensuring it’s evenly coated. This step is crucial for flavor!
- Next, take your 150g of chicken breast and slice it into thin strips. Season with salt and pepper, then dredge in 1 tbsp of flour.
- Prepare a batter by mixing 1 egg with some cold water and a little more flour. Dip the chicken strips into the batter, then fry them in a pan with hot oil until they turn golden brown and crispy. This adds a delicious crunch to your kimbap.
- Now it’s time to roll! Place a sheet of 4 algae leaves nori on a sushi rolling mat lined with foil. Spread a thin layer of the seasoned rice over about 3/4 of the nori, leaving some space at the top for rolling.
- To prevent sticking, wet your hands with cold water when handling the rice. This makes it easier to spread and roll. On top of the rice, layer the fried chicken, sliced cucumber, bell pepper, carrots, and some green salad.
- Using the bamboo mat, tightly roll the kimbap away from you, applying gentle pressure. Once rolled, seal the edges by wetting them with a little water.
- To slice, use a sharp knife and wipe it on a damp cloth between cuts for clean slices. Aim for pieces about 1 to 1.5 cm (1/3 to 2/3 of an inch) thick.
- For the omelet, beat 4 eggs with 1 tsp of soy sauce and chopped green onion. Cook in a non-stick omelet pan over medium heat, rolling it as it cooks. Once done, slice it into strips.
- Finally, arrange your Chicken Kimbap on a platter and serve with additional soy sauce, pickled ginger, and wasabi for dipping.
Notes
- Storage: To store leftovers, place them in an airtight container in the fridge. They are best consumed within two days to maintain freshness.
- Freezing: While freezing is possible, it’s best to consume kimbap fresh as freezing can alter the texture of the rice and vegetables.
- Pairing: Serve with a side of kimchi and miso soup for an authentic Korean meal experience.
- Customizing: Feel free to switch up the fillings based on your preferences or seasonal ingredients.
- Presentation: For a beautiful presentation, arrange the kimbap on a platter and garnish with pickled ginger and wasabi.