Spicy & Sweet Chicken Tender Gimbap
Easy Chicken Tender Gimbap Recipe for a Healthy Summer Meal
Whip up a delicious gimbap using leftover chicken breast or tenders! The chicken tenders, stir-fried in a gochujang-based sauce, add a spicy and sweet flavor that elevates your gimbap. This lean and healthy chicken tender gimbap is perfect for a diet meal or a light summer treat. #ChickenTenderGimbap #DietGimbap #SummerGimbap #EasyRecipe
Main Ingredients
- 300g chicken tenders
- 12 Korean green chili peppers (kkori gochu)
- 12 perilla leaves (깻잎)
- 3 sheets seasoned dried seaweed for gimbap (gimbap danmuji)
- 3 sheets roasted gimbap seaweed
- 2.5 cups cooked rice
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1/3 tsp salt
Cooking Instructions
Step 1
Rinse the frozen 300g of chicken tenders under cold water to thaw. Pat them completely dry with paper towels. Thawing them beforehand will shorten the cooking time.
Step 2
Heat 1 Tbsp cooking oil and 1 Tbsp sesame oil in a pan over medium-low heat. Add the finely chopped white part of 1/2 green onion and stir-fry until fragrant to create scallion oil. The aroma will become wonderfully savory.
Step 3
Add the prepared chicken tenders to the pan and stir-fry until they turn opaque. Break them up with your spatula as they cook to prevent clumping.
Step 4
Once the chicken tenders are mostly cooked, use two spatulas to shred them into small, bite-sized pieces. Chicken tenders are tender and easy to shred, so it won’t require much effort.
Step 5
Add 1/2 Tbsp sugar to the shredded chicken tenders and stir-fry. The sugar will enhance the umami flavor and help the sauce adhere better.
Step 6
Now, prepare the seasoning for the chicken tenders: mix 1 Tbsp gochujang, 2 Tbsp soy sauce, 2 Tbsp rice wine, 1 Tbsp minced garlic, 1 Tbsp plum extract, and a pinch of black pepper. Pour this mixture into the pan with the chicken.
Step 7
Reduce the heat to medium-low and stir-fry until the sauce coats the chicken evenly and the moisture has evaporated. Stir continuously to prevent the sauce from burning, cooking until it thickens and clings to the chicken. You’ll have delicious bulgogi-style chicken tenders.
Step 8
Let’s prepare the gimbap fillings! Squeeze out excess moisture from the seasoned dried seaweed for gimbap (danmuji). Wash the 12 perilla leaves and dry them thoroughly. Wash the 12 Korean green chili peppers and remove their stems. These peppers will add a subtle spicy kick.
Step 9
In a bowl, combine 2.5 cups of warm cooked rice with 1 Tbsp toasted sesame seeds, 1 Tbsp sesame oil, and 1/3 tsp salt. Gently mix with a rice paddle, being careful not to mash the grains, until the seasoning is evenly distributed. Let the rice cool slightly before using, as very hot rice can make the seaweed soggy.
Step 10
Divide the seasoned rice into three equal portions. This makes it easier to portion the rice evenly when assembling the gimbap.
Step 11
Place a sheet of roasted gimbap seaweed on a bamboo rolling mat. Spread one portion of the seasoned rice thinly and evenly over about two-thirds of the seaweed sheet, leaving a small border at the top edge. This will help seal the roll.
Step 12
Layer 4 perilla leaves on top of the rice. Arrange one sheet of the seasoned dried seaweed (danmuji) and 4 Korean green chili peppers lengthwise over the perilla leaves.
Step 13
Finally, add one-third of the cooked and cooled chicken tenders evenly over the fillings. Make sure to add a generous amount of chicken for maximum flavor!
Step 14
Using the bamboo mat, tightly roll the gimbap from the bottom edge upwards. You can lightly moisten the top edge of the seaweed with a little water or rice to help seal the roll securely. Slice the gimbap into bite-sized pieces and enjoy your delicious creation!
