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Korean Chicken Bulgogi Kimbap

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Ingredients

Adjust Servings:
2 sheets Roasted Seaweed
2 cups Cooked Rice freshly-cooked
1 teaspoon Sesame Oil
2 cloves Garlic
1/4 piece Chicken Breast
2 teaspoons Soy Sauce
1 tablespoon White Sugar
1/2 piece Carrot
1/2 piece Cucumber
1 bowl Water Spinach
2 sticks Pickled Radish
2 pieces Egg
500 mL Water
4 tablespoons Canola Oil
Iodized Salt
Ground Black Pepper

Nutritional information

935k
Energy
28.3g
Protein
47.4g
Fat
100.6g
Carbs

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Korean Chicken Bulgogi Kimbap

Seaweed Rice Roll

Cuisine:

Perfect picnic food

  • 1 hour 10 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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This is a detailed recipe of Korean Chicken Bulgogi Kimbap, a dish made from cooked rice and other ingredients rolled in a dried nori or seaweed sheet called kim. It is similar to Japanese maki or nori maki (however, Japanese rice rolls are vinegared whereas Korean rice rolls have sesame oil in it). It is a finger food meal that you can pack with you during your picnic or event outdoors.

If you make this recipe, snap a pic and hashtag it #homebasedchef – We love to see your creations on Instagram, Facebook, and Twitter!

Steps

1
Done

SEASON THE COOKED RICE

Make sure that the rice is still hot so it's easy to mix. Add 1/4 teaspoon of salt and 1/2 teaspoon of sesame oil. Grab a flat spatula and mix the rice and seasoning in a cutting motion. Koreans use white sticky rice for this, but I prefer to use a mix of white, brown, and red rice. Mix well and set aside. Keep it warm.

2
Done

PREPARE THE CHICKEN BULGOGI MARINADE

Peel and chop the garlic. I like to smash it to easily remove the skin. Transfer to a bowl and add 2 teaspoons of soy sauce, ground black pepper, and 1 tablespoon of sugar. We're using white sugar for this recipe. Mix well and set aside.

3
Done

CUT THE CHICKEN INTO STRIPS & MARINADE

This recipe will use chicken breast but you can use any meaty part that you like. Just don’t forget to de-bone it as you don’t want bones on your kimbap. 1/4 Chicken breast will be enough for 2 kimbap rolls. Hold the chicken firmly and gently cut it into strips about 1/2 inch thick. To tenderize the chicken to make it absorb the marinade well and cook faster, pound the chicken using the back of your knife to break down the fibers in the meat. Then, coat it well with the bulgogi marinade that we prepared earlier. Let this sit for at least 10 minutes while we prepare the other ingredients.

4
Done

PREPARE THE CARROT FILLING

Wash the carrot and cut it in half, since one carrot will be too much for 2 kimbap rolls. Peel the carrots. Cut it into half or about 2-inch thick, then into flat slices, then into matchsticks (julienne cut). Sprinkle with a little bit of salt and mix well to distribute. Transfer to a bowl and then set aside.

5
Done

PREPARE THE CUCUMBER FILLING

Wash the cucumber and cut it in half and cut also the end. Cut it vertically into 3 or 4 parts, then cut each part into sticks. We’ll be using the parts without seeds so discard the center sticks which are mostly seeds.

6
Done

PREPARE THE EGG

Crack 2 eggs into a small bowl. Sprinkle with some iodized salt and beat using a fork, a whisk, or chopsticks.

7
Done

COOK THE SPINACH FILLING

Wash the spinach. Boil 500 mL water in a small pot. Add the spinach and cook for 30 seconds to 1 minute. Then, take it out of the water and place in a strainer. Allow it to cool for a bit. Squeeze out excess water. Then, set aside.

8
Done

COOK THE CARROT FILLING

Wash the salted carrots and squeezed to drain excess water. Heat pan over medium heat with 1 tablespoon of canola oil. Add the carrots and cook it for just 40 seconds or until the carrot sticks are half-cooked. Then, transfer in the filling assembly plate.

9
Done

COOK & SLICE THE EGGS

On the same pan, add 1/2 tablespoon of canola oil. When the pan is hot enough, add the beaten eggs. Swirl the pan to spread the egg evenly. Cook for about 1 minute or until it is no longer runny. Then, flip the egg and cook for 20 seconds.
Transfer to the assembly plate to cool down. When it’s cool enough to handle, place on a chopping board and slice into strips about half inch thick. Transfer back to the assembly plate.

10
Done

COOK THE CHICKEN BULGOGI

Using the same pan earlier, add a small amount of canola oil and turn the heat to medium high. Then, add the marinated chicken and stir fry until well done. You can add a little bit more canola oil if pan becomes dry. When done, transfer to a a bowl or to your assembly plate.

11
Done

UNPACK THE PICKLED RADISH

We’re going to use ready-made pickled radish sticks that you can buy from Korean grocery store. We’ll need 2 sticks for this recipe. Place it on your assembly plate and refrigerate the rest for future use.

12
Done

ASSEMBLE THE KIMBAP

We’ll use a bamboo mat; make sure to position it horizontally. We'll also use a parchment paper (to make the washing of the mat easier later); place it on top of the mat. Get a kim or roasted seaweed sheet. It has a shiny side and a matte side.
Place the kim or seaweed sheet shiny side down. Put some rice on top and spread it thinly using a spatula. Leave out around 2 inches from the top. Do not overload it but make sure that there are no bald patches. Then, add the rest of the fillings, starting with the chicken - press it on the rice horizontally in one line.. followed by 1 piece of pickled radish stick, scrambled eggs, spinach, carrots, and cucumber.

13
Done

ROLL THE KIMBAP

Gently lift the bottom of the mat, gripping it with your thumb and index fingers.
Squeeze as you slowly roll the mat. Lift the top end of the mat while tucking in the filling. You can peek to see if you’ve sealed the seaweed sheet or if there’s no spill.
If everything looks good, then finish rolling. Roll - squeeze - roll - squeeze.
Then, do the final squeeze just to make sure it is compact and won’t fall out easily when you eat it. It’s ok to see some filling on the sides. Rub a little bit of sesame oil to give it shine, additional flavor, and aroma. Just make sure to spread the oil thinly and evenly.

14
Done

SLICE THE KIMBAP

Make sure to use a sharp knife. Place the kimbap on the chopping board. Slice off the ends (which belongs to the chef) then carefully slice the remaining into 1-inch bite size pieces. Transfer them one by one onto a serving plate. And we’re done! Serve this with a side of soy sauce! Enjoy this at home or at a picnic outdoors.

Mrs. HBC

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