Healthy Chicken Breast Kimbap (Carb-Free Diet Recipe)
Packed with Chicken Breast Instead of Rice! Make Filling and Delicious Diet Kimbap
Last summer, ‘rice-free kimbap’ made with loads of egg crepes instead of rice became a huge trend! This time, we’ve evolved that idea by adding plenty of protein-rich chicken breast for an even more satisfying and healthy kimbap. We’re sharing a special kimbap recipe that boosts fullness while lowering calories, perfect for guilt-free enjoyment even while dieting.
Main Ingredients- 150g Chicken breast
- 3 Fresh eggs
- 2 Sheets of kimbap seaweed (gim)
- 1/3 Carrot, julienned
- 2 Strips of pickled radish (danmuji)
- 2 Sticks of imitation crab (masal)
- 2 Handfuls of chicory
- 1 Tbsp Mirin (or cooking wine) for reducing odor (can substitute with sweet rice wine)
- A little sesame oil for nutty flavor
- 1 tsp Salt for seasoning
- A pinch of black pepper for added aroma
Cooking Instructions
Step 1
First, thoroughly wash and peel the carrot, then julienne it as finely as possible. Heat a pan over medium-low heat, add a little oil, and stir-fry the julienned carrots with a pinch of salt. Cook until the carrots become translucent and slightly softened.
Step 2
Place the chicken breast in boiling water along with 1 tablespoon of mirin to remove any gamey smell. If you don’t have mirin, sweet rice wine works too. Once the water returns to a boil, reduce the heat to medium and simmer until the chicken breast is fully cooked through. You can check if it’s done by piercing it with a chopstick; clear juices should run out.
Step 3
Remove the cooked chicken breast from the water and let it cool slightly. While it’s still warm, gently shred the chicken breast along the grain with chopsticks or your fingers. This helps the seasonings penetrate better and results in a tender texture.
Step 4
In a bowl, crack the 3 eggs and add a pinch of salt. Whisk well. Heat a non-stick pan over low heat and pour a thin layer of the egg mixture to make a delicate crepe. Cook both sides until lightly golden. Aim for thin crepes so they don’t break when you roll the kimbap.
Step 5
Season the shredded chicken breast with a pinch of salt and pepper. If you find the chicken breast flavor too plain, you can enhance it by stir-frying it briefly in a pan with 1/2 tsp soy sauce, 1/2 tsp oligosaccharide, and a little sesame oil for extra savory notes. Using pre-cooked smoked chicken breast is also a convenient and tasty option.
Step 6
Lay a sheet of kimbap seaweed on a bamboo rolling mat, shiny side down. Spread the shredded chicken breast evenly over about two-thirds of the seaweed, like you would spread rice. Layer the thin egg crepes on top, followed by the pickled radish, imitation crab, and chicory. Lightly moisten the far edge of the seaweed with water to help seal the roll tightly. Using the bamboo mat, roll the kimbap firmly from the bottom up.
Step 7
Brush the outside of the rolled kimbap with sesame oil for a glossy finish. Slice into bite-sized pieces and arrange on a plate. Your healthy and flavorful chicken breast kimbap is ready! It’s so satisfying without the rice, making it a perfect meal replacement.
