Korean Chicken Kimbap | Savory Street Food in Seaweed Sheets
(0)
35 min
Under an hour
Sezamo
Rulouri coreene autentice gimbap cu fâșii fragede de pui marinate în soia și susan, orez asezonat, omletă aurie și legume crocante, învelite în foi crocante de alge nori. Un street food popular, sățios și perfect pentru prânz sau pachet.
Preparation method
Preparing the rice and vegetables
Rinse the rice in several changes of cold water until the water runs clear, then cook it according to the package instructions (about 15 minutes over low heat, covered). After cooking, leave it covered to steam for 10 minutes. Transfer the warm rice to a wide bowl and gently mix it with 10 ml of sesame oil, half of the sesame seeds, and 2 g of salt, letting it cool to room temperature.
Peel the carrot and cucumber. Cut them into long, thin strips (julienne style). Quickly sauté the carrot in a pan in a drop of oil with a pinch of salt for 1-2 minutes, just until slightly softened while retaining its crisp texture. The cucumber is used fresh.
Cooking the chicken and omelette
Cut the chicken breast into thin strips, about 1 cm thick. In a bowl, marinate the chicken with the soy sauce, finely crushed garlic, 5 ml of sesame oil, and pepper to taste for 10 minutes.
Chef's tip
For a clean cut and neat edges, wipe the knife blade with a damp towel every 2-3 cuts. Brushing sesame oil on the surface of the roll prevents the seaweed from drying out and gives it an appetizing shine.
Gimbap should not be stored in the refrigerator for long, as the rice becomes hard. It is best enjoyed at room temperature on the same day, making it ideal to pack for a picnic or the office.
27 min
Under an hour
