Nutritious Chicken Soy Sauce Gimbap
Gimbap with Chicken Braised in Low-Sodium Soy Sauce
Prepare tender chicken breast, braised in a homemade low-sodium soy sauce, and mix it with rice seasoned with the same sauce. Then, roll it up with a variety of delicious fillings for a flavorful gimbap. This recipe focuses on using lean chicken and a balanced soy sauce base, making it a healthy and satisfying option for any meal. Enjoy this delightful gimbap, perfect for all ages.
Gimbap Filling Ingredients- 1 chicken breast
- 1/2 carrot
- 2 eggs
- 2 slices of cheese
- 1/2 cup pickled radish (danmuji)
- 1 handful spinach
- 2 sticks imitation crab meat (mat-sal)
- 4 perilla leaves (kkaennip)
- 2 bowls warm cooked rice
- 4 sheets roasted seaweed (Gim)
Chicken Marinade & Braising Sauce- 2 Tbsp low-sodium soy sauce
- 1 Tbsp oligo-sugar (or corn syrup)
- 1 tsp sesame oil
- 1 Tbsp cooking wine (cheongju)
- Pinch of black pepper
- 1/2 tsp minced garlic (or garlic sauce)
Rice Seasoning- 1/2 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp perilla oil
- Pinch of salt (optional)
- Pinch of black sesame seeds
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp oligo-sugar (or corn syrup)
- 1 tsp sesame oil
- 1 Tbsp cooking wine (cheongju)
- Pinch of black pepper
- 1/2 tsp minced garlic (or garlic sauce)
Rice Seasoning- 1/2 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp perilla oil
- Pinch of salt (optional)
- Pinch of black sesame seeds
Cooking Instructions
Step 1
Carefully clean and trim the spinach. Blanch it in boiling water for about 30 seconds to 1 minute until just tender. Immediately rinse it under cold water to preserve its vibrant green color. Squeeze out all excess water thoroughly. Place the spinach in a bowl, add a pinch of salt and 1 teaspoon of sesame oil, and gently mix to season. This ensures the spinach remains crisp and flavorful.
Step 2
Peel the carrot and wash it thoroughly. Use a julienne peeler or knife to cut it into thin, uniform strips. Heat a pan over medium heat and add a drizzle of perilla oil. Add the julienned carrots and a pinch of salt, then stir-fry quickly for about 1-2 minutes until they are slightly softened but still crisp. Be careful not to overcook, as this will make them mushy.
Step 3
Prepare the other fillings for your gimbap. If you have homemade pickled radish (danmuji), it will add a wonderful tanginess. Otherwise, store-bought danmuji works perfectly. Wash the perilla leaves and pat them dry. Cut the cheese slices into strips that are roughly the length of your gimbap roll. The cheese will add a creamy, savory element that is especially popular with children.
Step 4
Slice the chicken breast into bite-sized strips, about 1 cm thick and elongated. In a bowl, combine the chicken strips with 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oligo-sugar, 1 teaspoon of sesame oil, 1 tablespoon of cooking wine, 1/2 teaspoon of minced garlic (or garlic sauce), and a pinch of black pepper. Mix everything well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes for deeper flavor.
Step 5
Heat a pan over medium-low heat and add the marinated chicken breast. Cook, stirring occasionally, until the sauce has thickened and reduced, coating the chicken nicely. This process will take about 5-7 minutes. The chicken should be fully cooked and tender, with a rich, savory glaze. Let it cool slightly before using it in the gimbap.
Step 6
Crack the eggs into a bowl and whisk them well, removing the chalazae (the white stringy bits). Lightly grease a non-stick pan and heat it over medium-low heat. Pour in the whisked eggs thinly to create an omelet. Cook until set, then flip and cook the other side briefly. Once cooled, slice the egg omelet into long, thin strips to fit inside the gimbap.
Step 7
All the delicious fillings for your gimbap are now ready! You have the seasoned spinach, sautéed carrots, tangy pickled radish, aromatic perilla leaves, creamy cheese, savory braised chicken, and delicate egg strips. The colorful array promises a delightful culinary experience.
Step 8
Transfer the freshly cooked warm rice to a large mixing bowl. (Using mixed grain or black rice adds extra nutrition and visual appeal.) Drizzle in 1/2 tablespoon of low-sodium soy sauce, 1 tablespoon of sesame oil, 1/2 tablespoon of perilla oil, and a pinch of black sesame seeds. Gently fold the seasonings into the rice using a rice paddle, being careful not to mash the grains. Using low-sodium soy sauce in the rice instead of salt provides a subtle umami flavor that complements the braised chicken and balances the overall taste of the gimbap. The rice itself will be wonderfully flavorful.
Step 9
Place a sheet of roasted seaweed (gim) on a bamboo rolling mat, shiny side down. Spread about two-thirds of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge free of rice to help seal the roll. Arrange your prepared fillings horizontally across the rice. Starting from the bottom edge, tightly roll up the gimbap using the mat, applying gentle pressure. For an extra touch of flavor and texture, I like to lightly brush the rolled gimbap with oil and grill it briefly on a pan over medium heat until golden brown on both sides. This also helps to slightly crisp the seaweed, which is especially nice with roasted gim. Slice the gimbap into bite-sized pieces and arrange them attractively on a serving plate. Enjoy your homemade, delicious chicken soy sauce gimbap!
