AI-generated imageCrispy Chicken and Pickled Radish Gimbap (4 rolls)
Easy Korean seaweed rice rolls filled with crisp pan-fried chicken and yellow pickled radish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut chicken into strips about 1 cm thick and marinate in milk in the fridge for 30 minutes. Discard the milk and wash raw-chicken utensils.
- 02
Season chicken with soy sauce, garlic, honey and pepper; evenly coat with flour and then breadcrumbs.
- 03
Pan-fry chicken in oil on both sides until the thickest part reaches at least 74°C (165°F). Cool briefly, then cut into long strips.
- 04
Mix salt, sesame oil and sesame seeds into warm rice. Spread one quarter of the rice thinly on each gim sheet, then add chicken and radish.
- 05
Roll each sheet tightly and rest seam-side down. Make four rolls, slice with a clean knife and serve immediately or refrigerate promptly.
Helpful source links
Before you cook
Do not wash raw chicken; keep it separate and cook to at least 74°C (165°F). Contains wheat, milk, soy and sesame. Do not leave chicken-and-rice rolls at room temperature for extended periods; refrigerate promptly.
Allergens: WHEAT, SOY, MILK, SESAME
Image & source credits
AI-generated image.
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