Chicken Kimbap Recipe
Chicken kimbap is an East meets West fusion of a Korean classic favorite. It's filled with chicken fries, Korean yellow pickled radish (or 'danmuji' in Korean), and chives for a balanced yet delicious bite!
Ingredients
- 2 1/2 cups cooked rice short-grain or medium-grain
- 2 tsp sesame oil plus more for garnish
- 1 tsp sesame seeds
- 1/4 tsp salt
- 3 roasted seaweed sheet
Filling
- 18 pcs frozen chicken fries like Tyson Any'tizers
- 3 slice Korean yellow pickled radish called 'danmuji'
- 1 bunch chives about 15 per kimbap
Dipping Sauce (Optional)
- 2 tbsp Kewpie mayo
- 1/2 tsp chili powder
Instructions
- Preheat oven to 400F (205C).
- Place frozen chicken fries on a sheet tray lined with parchment paper. Be sure to leave space in between each piece. Bake for 15 minutes or cook based on package instructions then remove from the oven and set aside.
- In a medium mixing bowl, combine cooked rice, sesame oil, sesame seeds, and salt. Mix well.
- Place a sheet of roasted seaweed (rigid side up, smooth side down) on a bamboo rolling mat. Add 1/3 of the rice mixture onto the seaweed. Wet your fingers then spread the rice evenly on the seaweed 3/4 of the way to the top.
- Layer on the chicken fries, pickled radish, and chives in the center of the rice. To roll the kimbap, lift the bamboo rolling mat then roll, tuck, and squeeze to form a kimbap. You want to make sure the kimbap is nice and tight.
- Brush the top of the rolled kimbap with a layer of sesame oil.
- Slice into 1/2 to 1 inch pieces and serve with the optional dipping sauce.