Tender Chicken Breast Kimbap
Easy & Delicious Chicken Breast Kimbap Recipe
Here’s a way to enjoy chicken breast in a flavorful kimbap! This recipe transforms the often plain chicken breast into a delightful component of a healthy meal or snack, perfect for those on a diet who are tired of the usual preparations. Enjoy the satisfying combination of lean protein and fresh vegetables.
Ingredients- 1 piece Chicken Breast (approx. 100-150g)
- 1 sheet Kimbap seaweed (dried seaweed for sushi rolls)
- 3 leaves Romaine lettuce
- 1 piece Pickled radish (Danmuji)
- Pinch of black pepper
- 30g Cooked rice (about 2 tablespoons of warm rice)
Cooking Instructions
Step 1
First, prepare the chicken breast. Place the chicken breast in a pot and add enough water to cover it. Bring the water to a boil, then add the chicken breast and simmer for about 15-20 minutes until cooked through. You can test for doneness by inserting a chopstick; if clear juices run out, it’s ready.
Step 2
Once cooked, remove the chicken breast from the water and let it cool slightly. Then, shred it lengthwise into bite-sized pieces. It’s best to shred it so there’s a slight chewiness, which enhances the texture within the kimbap. You can season it lightly with salt and pepper if desired.
Step 3
In the warm 30g of cooked rice (about 2 tablespoons), add about half a teaspoon of sesame oil and gently mix. Avoid making the rice too moist; minimal seasoning is best. Mix carefully to prevent the rice grains from clumping together.
Step 4
Lay the kimbap seaweed sheet with the shiny side up. Spread the prepared rice thinly over about half to two-thirds of the seaweed sheet. It’s important to spread the rice evenly and thinly to prevent the kimbap from breaking when rolled.
Step 5
On top of the rice, place the washed and dried Romaine lettuce leaves lengthwise. Romaine lettuce adds a refreshing crunch and crispness to the kimbap.
Step 6
Next, place the pickled radish strips lengthwise over the Romaine lettuce. If the pickled radish is too long, you can cut it in half.
Step 7
Arrange the shredded chicken breast evenly over the pickled radish. Make sure to distribute the chicken breast so it doesn’t clump together inside the kimbap roll.
Step 8
Finally, sprinkle a pinch of black pepper over the chicken breast. Black pepper enhances the flavor of the chicken breast and cuts through any richness.
Step 9
Now, it’s time to roll the kimbap tightly. Starting from the edge closest to you, tuck in the filling and roll it firmly. You can moisten the very end of the seaweed with a little bit of water or a few grains of rice to help seal the roll. Slice into your desired pieces and enjoy!
