Soy Glazed Chicken Rice Roll — Chicken Kimbap
Korean rice and seaweed roll filled with soy-glazed chicken, pickled radish, spinach, carrot, egg, and perilla leaf, sliced into bite-size rounds and brushed with sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Slice chicken into thin strips. Cut pickled radish into batons, julienne carrot, slice eggs into 1cm strips, and cut perilla leaves in half. Whisk eggs with 0.5 tsp salt and 0.25 tsp pepper. Combine soy sauce, brown sugar, and grated garlic in a bowl.
Boil
Combine rinsed rice with 360ml water in a saucepan, bring to boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 8 minutes, then fluff with 2 tsp sesame oil and salt to taste.
Saute 1
Heat 2 tsp neutral oil in a non-stick pan over medium heat. Pour whisked eggs in a thin sheet, cook 90 seconds until set, slide onto board, and slice into strips.
Saute 2
Heat remaining neutral oil in the same pan over medium-high heat. Add chicken with soy mixture, stir-fry 5 minutes until deeply browned and glazed. While chicken cooks, blanch spinach 30 seconds, drain, squeeze dry, toss with 2 tsp sesame oil and salt to taste. Stir-fry carrot with salt 90 seconds until tender, lift out and cool.
Wrap
Lay seaweed shiny-side down on bamboo mat. Spread half the rice in an even layer, leaving 2cm clear at top. Line half each of chicken, radish, spinach, carrot, egg, and 4 perilla leaves across centre. Roll tightly using mat, brush seam with sesame oil. Repeat with second sheet. Repeat entire wrapping process two more times to make 4 rolls total.
Slice and plate
Using a wet sharp knife, slice each roll into 8 rounds, arrange on plates, and scatter sesame seeds over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.