Gourmet Chicken Salad Kimbap Recipe
Beyond Amazing! Chicken Salad Kimbap with Tender Chicken and Fresh Vegetables
Experience the extraordinary with this Chicken Salad Kimbap recipe! It’s a delightful fusion of creamy chicken salad embraced by perfectly seasoned rice and a crisp seaweed wrapper. Get ready to impress yourself and your loved ones with a unique and flavorful kimbap that’s perfect for any occasion. (Recipe provided by All Recipes, Man-goe Recipe)
Essential Ingredients
- Cooked rice: 2/3 bowl (approx. 150g, about the size of 3 billiard balls)
- Kimbap seaweed sheets: 1 sheet
- Boiled chicken breast: 80g
- Cucumber: 1/6, julienned
- Imitation crab sticks: 2 sticks, shredded or julienned
- Onion: 1/8, finely julienned
- Lettuce: 2 leaves, washed and patted dry
- Mayonnaise: 3 tablespoons
- Mustard: 1 tablespoon
Cooking Instructions
Step 1
In a bowl, combine the boiled chicken breast (torn or finely chopped), julienned cucumber (1/6), shredded imitation crab sticks (2 sticks), and finely julienned onion (1/8). Add the mayonnaise (3 tablespoons) for creaminess and the mustard (1 tablespoon) for a zesty kick. Mix everything thoroughly until well combined. For a milder onion flavor, you can soak the julienned onion in cold water for a few minutes, then squeeze out the excess water before mixing.
Step 2
Place one sheet of kimbap seaweed on a bamboo rolling mat, with the rough side facing up. This helps the rice adhere better. Spread the cooked rice (2/3 bowl, approx. 150g, the size of 3 billiard balls) thinly and evenly over the seaweed. Lightly dampen your hands with water to prevent the rice from sticking to your fingers. Leave a 1cm border of seaweed uncovered along the bottom edge – this will help seal the roll later.
Step 3
Arrange the prepared chicken salad filling evenly over the rice. Be careful not to overfill, as this can cause the kimbap to break when rolled. Place the washed and dried lettuce leaves (2) on top of the filling to add a fresh, crisp element.
Step 4
Now, it’s time to roll. Using the bamboo mat, lift the bottom edge of the seaweed and rice, carefully tucking the filling inside, and begin to roll tightly. Continue rolling forward, using the mat to guide and shape the kimbap into a firm cylinder. Once rolled, leave the kimbap seam-side down on the mat for a minute to help it set and hold its shape.
Step 5
Once the kimbap has set, remove it from the mat and slice it into bite-sized pieces, about 1.5 to 2 cm thick. Arrange the kimbap attractively on a plate. For an extra touch, you can brush the cut sides with a little sesame oil or sprinkle with toasted sesame seeds. Enjoy your delicious and unique Chicken Salad Kimbap!
