Steps to Prepare Perfect Korean Chicken Bulgogi Kimbap

Hi everyone, this is Drew, welcome to my recipe page. Today we are cooking a special dish, the quick Korean chicken kimbap recipe. One of my favorite cooking recipes. This time I'll make it a little unique. It will smell and look delicious.

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The great taste of Korean Chicken Bulgogi Kimbap is influenced by many things, ranging from the type of ingredients, to the choice of fresh ingredients, to the ability to prepare and serve dishes according to the manner. Don't worry if you want to make delicious Korean Kimbap Bulgogi Bulgogi at home, because if you already know the trick, this dish can be used as a special wonderful dessert.

The number of servings that can be prepared for the Korean Bulgogi Chicken Kimbap is 2 servings. So make sure that this portion is enough for you and your beloved family.

In addition, the cooking time of the Korean bulgogi chicken kimbap is estimated at about 1:10.

To get started with this recipe, you need to prepare a few ingredients. You can make Korean Chicken Bulgogi Kimbap with 15 ingredients and 14 steps. Here's how to prepare it.

This is a detailed recipe for Korean chicken bulgogi kimbap, a dish made with boiled rice and other ingredients wrapped in a sheet of nori or dried seaweed called kim. It is similar to Japanese maki or nori-maki (however, Japanese rice rolls are flavored with vinegar while Korean rice rolls contain sesame oil). This is a snack to take to a picnic or outdoor event. Recipe Author: @HomebasedChef Video: youtu.be/4tomTJnP8PY

Ingredients and Spices for Korean Chicken Kimbap:

1. 2 sheets of fried seaweed
2. 2 cups of cooked rice
3. 1 teaspoon sesame oil
4. 2 cloves of garlic
5. 1/4 chicken breast
6. 2 teaspoons soy sauce
7. 1 tablespoon white sugar
8. 1/2 piece of carrot
9. 1/2 piece of cucumber
10. 1 can of spinach in water
11. 2 pickled radish spears
12. 500ml of water
13. 4 tablespoons canola oil
14. iodized salt
15. Ground black pepper

Cooking Instructions for Korean Chicken Bulgogi Kimbap

1. GO TO RICE. Make sure the rice is still hot so it mixes easily. Add 1/4 teaspoon salt and 1/2 teaspoon sesame oil. Take a flat spatula and mix the rice and spices in a chopping motion. Koreans use white sticky rice for this, but I prefer a mix of white, brown, and red rice. Mix well and set aside. keep him warm
2. PREPARE THE MARINADE FOR THE BULGOGI CHICKEN. Peel and chop the garlic. I like breaking it to easily remove the skin. Place in a bowl and add 2 teaspoons soy sauce, ground black pepper, and 1 teaspoon sugar. We use white sugar in this recipe. Mix well and set aside.
3. THICK CUT AND FRY CHICKEN. Cut off 1/4 chicken breast; Hold and carefully cut into strips about 1/2 inch thick. To soften the chicken so it absorbs the marinade and cooks faster, use the back of a knife to break up the chicken to break up the fibers in the meat. Then brush it well with the bulgogi marinade that we prepared earlier. Leave for at least 10 minutes while we prepare the other ingredients.
4. PREPARE THE CARROT FILLING. Wash and halve carrots as one carrot is too many for 2 kimbap balls. peel carrots. Cut it in half about 2 inches thick, then into flat slices, then into matchsticks (cut into strips). Sprinkle a little salt on top and stir well to distribute. Pour into a bowl and set aside.
5. PREPARE THE CUCUMBER FILLING. Wash the cucumber, cut in half and cut off the end. Cut it vertically into 3 or 4 pieces, and then cut each piece into matchsticks. We'll be using the pitted parts, so discard the middle sticks, which are mostly seeds.
6. Prepare the egg. Beat 2 eggs in a small bowl. Sprinkle with some iodized salt and fluff up with a fork, whisk or chopstick.
7. PREPARE THE SPINACH FILLING. Wash the spinach. Boil 500 ml of water in a small saucepan. Add spinach and cook 30 seconds to 1 minute. Then we take it out of the water and put it in a colander. Allow to cool slightly. Squeeze out excess water. Then put it aside.
8. PREPARE THE CARROT FILLING. Wash the salted and squeezed carrots to drain excess water. Heat a pan with 1 tablespoon canola oil over medium-high heat. Add the carrots and cook for just 40 seconds or until the carrot sticks are half cooked. Then transfer to the filling mounting plate.
9. BOIL AND CUT THE EGGS. Add 1/2 tablespoon canola oil to the same pan. When the pan is hot enough, add the beaten eggs. Shake the pan to evenly distribute the egg. Cook for about 1 minute or until runny. Then turn the egg over and cook for 20 seconds. Transfer to the mounting plate to cool. When cool, place on a cutting board and cut into strips about 1 inch (2.5 cm) thick. Reinstall it on the mounting plate.
10. CURED CHICKEN BULGOGI. In the same pan as before, add a small amount of canola oil and turn the heat to medium-high. Then add the marinated chicken and fry until cooked through. You can add a little more canola oil if the pan dries out. When you're done, transfer it to a bowl or mounting plate.
11. pickled radishes. We use ready-made pickled radish sticks that you can buy at a Korean grocery store. For this recipe we need 2 sticks. Place on a building board and store in the fridge for future use.
12. COLLECT KIMBAPI. We use a bamboo mat and parchment paper. Place a sheet of kimchi or baked seaweed, shiny side down. Spread the rice on top and spread thinly with a spatula. Leave about 2 inches from the top. Don't overdo it, but be careful not to leave any bald spots. Then add the rest of the topping, starting with the chicken, pressing it horizontally into the rice in a single line. then pickled radishes, scrambled eggs, spinach, carrots and cucumber.
13. Roll up KIMBAPI. Slightly lift the bottom of the mat by grasping it between your thumb and forefinger. Press while slowly rolling the mat. Lift the top edge of the mattress as you tuck it in. You can see if you covered the seaweed skin and if it spilled. Fold - squeeze - squeeze - squeeze. Then squeeze it one last time to make sure it's compact and won't fall apart when you eat it. Rub it with a thin layer of sesame oil for extra shine, flavor and aroma.
14. WAITING FOR KIMBAPI. Make sure you use a sharp knife. Place the kimbap on a cutting board. Cut off the tops (which belong to the cook) and carefully chop the rest into 1-inch pieces. Transfer them individually to a serving platter. And we're done! Serve with soy sauce! Enjoy it at home or at an outdoor picnic.

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So that will be all for this particular dish. An easy way to make super quick homemade Korean bulgogi kimbap chicken. Thank you for reading. I'm sure you can do it at home. The following homemade recipes contain interesting products. Don't forget to save this page in your browser and share it with your family, colleagues and friends. Thank you for reading. Go cooking!