Korean Chicken Bulgogi Kimbap – this is recipe you’re looking for? Please look at the menu list to choose the recipe and beverage you want to try. DON'T FORGET TO LIKE AND SUBSCRIBE In this video I am having Korean fried chicken, Gangjung fried chicken, and Bulgogi kimbap from Aria Korean Street Food. Bulgogi Kimbap (불고기 김밥) is Korean seaweed rice rolls that are filled with Bulgogi (Korean marinated BBQ beef) and other vegetable fillings. These fillings typically include; carrots, blanched seasoned spinach, yellow radish pickles, perilla leaves and seasoned burdock root. Gimbap (or kimbap) is the most popular on-the-go meal in Korea!
Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. You can use any tender cut of beef. Thin bulgogi meat or ground beef works fine as well. You can easy and quick cooker Korean Chicken Bulgogi Kimbap using 15 ingredients and 14 steps. then how you to achieve that.
Ingredients that must be prepared for Korean Chicken Bulgogi Kimbap :
- make ready of Roasted Seaweed.
- You need of Cooked Rice.
- You need of Sesame Oil.
- Prepare of Garlic.
- Set of Chicken Breast.
- Prepare of Soy Sauce.
- Prepare of White Sugar.
- make ready of Carrot.
- Set of Cucumber.
- Prepare of Water Spinach.
- It’s of Pickled Radish.
- make ready of Water.
- make ready of Canola Oil.
- Set of Iodized Salt.
- make ready of Ground Black Pepper.
MUST Try Korean Fried Chicken in Korea! Korean kimbap are rice rolls that look a lot like sushi. The recipe is here. photo by Polly Princes. Dakkochi (Korean Grilled Chicken Skewers) – Closet Cooking.
Korean Chicken Bulgogi Kimbap preparation
- SEASON THE COOKED RICE. Make sure that the rice is still hot so it's easy to mix. Add 1/4 teaspoon of salt and 1/2 teaspoon of sesame oil. Grab a flat spatula and mix the rice and seasoning in a cutting motion. Koreans use white sticky rice for this, but I prefer to use a mix of white, brown, and red rice. Mix well and set aside. Keep it warm..
- PREPARE THE CHICKEN BULGOGI MARINADE. Peel and chop the garlic. I like to smash it to easily remove the skin. Transfer to a bowl and add 2 teaspoons of soy sauce, ground black pepper, and 1 tablespoon of sugar. We're using white sugar for this recipe. Mix well and set aside..
- CUT THE CHICKEN INTO STRIPS & MARINADE. Trim 1/4 chicken breast; Hold it firmly and gently cut it into strips about 1/2 inch thick. To tenderize the chicken to make it absorb the marinade well and cook faster, pound the chicken using the back of your knife to break down the fibers in the meat. Then, coat it well with the bulgogi marinade that we prepared earlier. Let this sit for at least 10 minutes while we prepare the other ingredients..
- PREPARE THE CARROT FILLING. Wash the carrot and cut it in half, since one carrot will be too much for 2 kimbap rolls. Peel the carrots. Cut it into half or about 2-inch thick, then into flat slices, then into matchsticks (julienne cut). Sprinkle with a little bit of salt and mix well to distribute. Transfer to a bowl and then set aside..
- PREPARE THE CUCUMBER FILLING. Wash the cucumber and cut it in half and cut also the end. Cut it vertically into 3 or 4 parts, then cut each part into sticks. We’ll be using the parts without seeds so discard the center sticks which are mostly seeds..
- PREPARE THE EGG. Crack 2 eggs into a small bowl. Sprinkle with some iodized salt and beat using a fork, a whisk, or chopsticks..
- COOK THE SPINACH FILLING. Wash the spinach. Boil 500 mL water in a small pot. Add the spinach and cook for 30 seconds to 1 minute. Then, take it out of the water and place in a strainer. Allow it to cool for a bit. Squeeze out excess water. Then, set aside..
- COOK THE CARROT FILLING. Wash the salted carrots and squeezed to drain excess water. Heat pan over medium heat with 1 tablespoon of canola oil. Add the carrots and cook it for just 40 seconds or until the carrot sticks are half-cooked. Then, transfer in the filling assembly plate..
- COOK & SLICE THE EGGS. On the same pan, add 1/2 tablespoon of canola oil. When the pan is hot enough, add the beaten eggs. Swirl the pan to spread the egg evenly. Cook for about 1 minute or until it is no longer runny. Then, flip the egg and cook for 20 seconds. Transfer to the assembly plate to cool down. When it’s cool enough to handle, place on a chopping board and slice into strips about half inch thick. Transfer back to the assembly plate..
- COOK THE CHICKEN BULGOGI. Using the same pan earlier, add a small amount of canola oil and turn the heat to medium high. Then, add the marinated chicken and stir fry until well done. You can add a little bit more canola oil if pan becomes dry. When done, transfer to a a bowl or to your assembly plate..
- UNPACK THE PICKLED RADISH. We’re going to use ready-made pickled radish sticks that you can buy from Korean grocery store. We’ll need 2 sticks for this recipe. Place it on your assembly plate and refrigerate the rest for future use..
- ASSEMBLE THE KIMBAP. We’ll use a bamboo mat and parchment paper. Place the kim or roasted seaweed sheet shiny side down. Put some rice on top and spread it thinly using a spatula. Leave out around 2 inches from the top. Do not overload it but make sure that there are no bald patches. Then, add the rest of the fillings, starting with the chicken – press it on the rice horizontally in one line.. followed by 1 piece of pickled radish stick, scrambled eggs, spinach, carrots, and cucumber..
- ROLL THE KIMBAP. Gently lift the bottom of the mat, gripping it with your thumb and index fingers. Squeeze as you slowly roll the mat. Lift the top end of the mat while tucking in the filling. You can peek to see if you’ve sealed the seaweed sheet or if there’s no spill. Roll – squeeze – roll – squeeze. Then, do the final squeeze just to make sure it is compact and won’t fall out easily when you eat it. Rub a thin layer of sesame oil to give it shine, additional flavor, and aroma..
- SLICE THE KIMBAP. Make sure to use a sharp knife. Place the kimbap on the chopping board. Slice off the ends (which belongs to the chef) then carefully slice the remaining into 1-inch bite size pieces. Transfer them one by one onto a serving plate. And we’re done! Serve this with a side of soy sauce! Enjoy this at home or at a picnic outdoors..
When I was making bulgogi , a Korean bbq beef, and in particular the chicken bulgogi , I could not help but think that the marinade would also work well on some grilled skewered chicken. The bulgogi marinade reminded me of a more complex. This bulgogi kimbap uses that succulent beef to create a dish that's salty, sweet, and savory, all wrapped in convenient little bites that are Bulgogi is a sweet and savory Korean beef dish that will send a wave of joy over your tastebuds. Check out your local Korean joint and see if they serve some. This Korean take on BBQ chicken is chilled overnight in a tasty marinade of soy sauce, apple, and red pepper flakes.