Chicken Kimbap (Korean Seaweed Rice Rolls)

Name: Chicken Kimbap (Korean Seaweed Rice Rolls)
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Ingredients: 150 g chicken fillet; 1 egg; 1/2 cup Calrose rice; 2 sheets seaweed or nori; 1 small carrots; 1 small zucchini; 2 tbsp bulgogi sauce; 2 tsp sesame oil; 1 tsp sesame seeds; 1/2 tsp rice vinegar; 1 1/2 tsp brown sugar; 1 tsp lemon juice; 2 pinch salt

This chicken kimbap is packed with seasoned rice, bulgogi chicken, egg, and crisp vegetables, all rolled in nori for a satisfying Korean-style meal. It is colorful, portable, and great for lunch boxes, light dinners, or make-ahead snacks.

Servings---

Prep Time35 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

chicken fillet
150 g
egg
1
Calrose rice
0.5 cup
seaweed or nori
2 sheets
carrots
1 small
zucchini
1 small
bulgogi sauce
2 tbsp
sesame oil
2 tsp
sesame seeds
1 tsp
rice vinegar
0.5 tsp
brown sugar
0.5 tsp
lemon juice
1 tsp
salt
2 pinch

Step-by-Step Instructions

Cook the rice according to package directions. While the rice is still warm, gently season it with 1/2 tsp sesame oil, 1/2 tsp rice vinegar, 1/2 tsp brown sugar, and a pinch of salt. Mix with a rice paddle or spatula until evenly coated, then let the rice cool to room temperature.

Prepare the fillings. Beat and cook the egg in a thin omelet, then cut it into thick strips. Cut the carrot and zucchini into thin matchsticks and toss with 1 tsp brown sugar, 1 tsp lemon juice, and a pinch of salt; let sit for 30 minutes if time allows. Cook the chicken fillet in bulgogi sauce over medium-high heat for 5 to 6 minutes, or until fully cooked, then slice into strips.

Place a sheet of nori shiny-side down on a bamboo mat or a sheet of parchment paper. Lightly brush with a little sesame oil, then spread a thin, even layer of rice over most of the nori, leaving a small border at the top edge. Arrange the chicken, egg, carrot, and zucchini across the lower third of the rice.