Ingredients

  • Serves 1 person
  • 2 chicken fillets (cut into thin long strips)

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 2 full hand-size japanese choy sam leaves or any green leafy vegetable (blanched)

  • 1 bowl white rice or sushi rice 

  • 1 sheet seaweed

  • ½ medium size carrots (cut into long strips)

  • 1 small Japanese cucumber (cut into long strips)

  • 1 tsp roasted sesame

     

  • accompaniments & garnish:

    2 Grade B eggs

  • 1 tsp tapioca starch

  • 1 tsp light soy sauce

  • 3 cherry tomatoes 

  • 3 salad leaves

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Recipe Courtesy of
Asian Food Network

Appetizingly Delicious Chicken Kimbap

The kimbap of Korea really is an all-in-one meal of its own with rice, meat and veg that you assemble, more than cook. Here, bento artist Michelle Lim uses chicken as the main meat, paired snug with crunchy carrots and cold cucumber all squeezed into a sheet of seaweed-wrapped sushi rice. There’s quite a bit of preparation to do, starting with marinating the chicken fillets the day before. But it’s nothing messy and once done, very easy to pack for anywhere. You can substitute chicken for any meat you like, including the very popular beef bulgogi option
  • Medium
  • 30 min
  • 10 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Medium
  • 4 steps
  • 14 Ingredients
  • 30 min
  • 10 min
  • 15 min

Instructions

  1. Marinate chicken fillets

    • Marinate chicken strips with seasonings and leave it overnight in the refrigerator
    Marinate chicken fillets


  2. Prepare fillings

    • Cut vegetables into long strips.

    • In a clean non-stick frying pan, brown chicken strips over low medium heat, approximately 5 minute per side or until the chicken is cooked through.

    Prepare fillings


  3. Roll Kimbap

    • Place a sheet of seaweed on bamboo mat. Lay the fillings (veggie and chicken strips) across but not the centre of seaweed. Sprinkle some roasted sesame on the fillings. 

    • Hold the bottom/closest edge of the mat and seaweed up and begin to roll it up. Tuck in and squeeze the roll inside the mat gently but firmly as rolling it to the end of the mat.

    • Spread a dab of water along the top seam to hold the roll together.

    • Lay flat blanched Choy Sam leaves on a sheet of cling wrap, spread out a layer of approx. 5mm thick of rice across the Choy Sam leaves but leave a gap of approx. 1 inch on the edge farther edge.

    • Place the fillings roll across the rice and begin to tuck in and roll it up.

    • Set roll aside



  4. Prepare the garnish

    Egg Sheet Flower Core

    • Beat two eggs in a bowl. Add 1 tsp light soy sauce and 1 tsp tapioca flour (mixed with 1 tbsp of water), beat well. Strain the egg mixture using a sieve.

    • Grease a small pan and heat up over low heat. Pour in the egg mixture and spread evenly. Cook the egg until it sets and sides start to peel. Remove the egg sheet from heat.

    • Fold the egg sheet in half. Using scissors, make small cuts at every 5mm intervals along the folded edge. 

    • Roll up the egg sheet and secure using fried angel hair pasta or a toothpick.



Plate and Serve!

Moisten and clean your knife blade  Cut kimbap into 5 pieces. Surround the kimbap with salad leaves. Cut cherry tomatoes into half. Fill up the empty space in the bento box. 

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 2 chicken fillets (cut into thin long strips)

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 2 full hand-size japanese choy sam leaves or any green leafy vegetable (blanched)

  • 1 bowl white rice or sushi rice 

  • 1 sheet seaweed

  • ½ medium size carrots (cut into long strips)

  • 1 small Japanese cucumber (cut into long strips)

  • 1 tsp roasted sesame

     

  • accompaniments & garnish:

    2 Grade B eggs

  • 1 tsp tapioca starch

  • 1 tsp light soy sauce

  • 3 cherry tomatoes 

  • 3 salad leaves

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