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Homemade Chicken Kimbap with Veggies photo

Chicken Kimbap with Veggies

A fresh and savory chicken kimbap filled with crisp vegetables and a rolled omelet.
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Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 40 servings

Equipment

  • large pot with lid
  • Large Bowl
  • Frying Pan
  • non-stick omelet pan
  • bamboo rolling mat
  • Sharp Knife
  • Mixing Bowls

Ingredients
  

  • 400 g sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 4 sheets nori (algae) leaves
  • 150 g chicken breast cut into thin strips
  • 1 egg (for batter) beaten
  • 1 tbsp flour (for dredging and batter)
  • cold water for batter as needed
  • 1 cup cucumber julienned
  • 1/4 bell pepper thinly sliced
  • 30 g carrots julienned
  • 1 small green salad (lettuce) finely chopped
  • 4 eggs eggs (for omelet) beaten with soy sauce and green onion
  • 1 tsp soy sauce for omelet
  • 1 small green onion finely chopped

Instructions
 

  • Rinse the sushi rice in several changes of water until the water runs nearly clear, then drain.
  • Combine about 525–550 ml water and a pinch of salt in a large pot and bring to a boil; add the rice, cover, and simmer over low heat until the water is absorbed and rice begins to stick to the pot, about 12–15 minutes. Do not stir frequently.
  • Heat the rice vinegar with the sugar and 1 tsp salt until the sugar dissolves; set aside to cool.
  • Transfer the cooked rice to a large bowl, pour the vinegar mixture over it, and gently fold to combine while fanning or letting it cool to room temperature; keep the rice slightly warm but not hot.
  • Cut the chicken breast into thin strips and season with salt and pepper.
  • Dredge the chicken strips in flour, then dip into a batter made from the beaten egg, 1 tbsp flour, and enough cold water to make a thin batter; fry in hot oil in a pan until golden and cooked through. Drain on paper towels.
  • Make the omelet: beat 4 eggs with 1 tsp soy sauce and the chopped green onion. Cook in a non-stick pan with a little butter over medium heat, rolling or folding as it cooks; when set, remove and slice into ~1 cm strips after cooling slightly.
  • Prepare the vegetables: julienne the cucumber, carrots, and thinly slice the bell pepper; finely chop the lettuce.
  • Place a nori sheet shiny-side down on a bamboo rolling mat lined with foil (optional). Wet your hands with cold water to prevent sticking, then spread a thin, even layer of rice over about 3/4 of the nori.
  • Arrange strips of fried chicken, omelet, cucumber, carrot, bell pepper, and chopped lettuce across the rice near the edge closest to you.
  • Use the mat to roll the nori tightly over the filling, pressing the seam and ends to seal; keep the roll in the mat briefly and press the ends well.
  • With a sharp knife wiped with a damp cloth between slices, cut the roll into pieces about 1–1.5 cm thick.
  • Arrange the kimbap pieces on a platter and serve with soy sauce, pickled ginger, or wasabi if desired.

Notes

  • Wet your hands with cold water when handling rice to prevent sticking.
  • Wipe the knife blade with a damp cloth between slices for cleaner cuts.
  • Let the omelet cool slightly before slicing to keep neat strips.
  • Use a bamboo mat to get tight, even rolls.