Chicken Kimbap (Korean rolls)

  • 4-6 servings
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  1. Prepare chicken: Place all ingredients except vegetable oil in a small bowl and mix well to coat chicken strips. Heat oil in a non-stick skillet over high and grill chicken on each side until cooked and golden brown. Set aside.
  2. Prepare rice: In a saucepan, rinse rice in cold tap water, shaking grains well until water is almost clear. Drain rice completely. Bring water to a boil in a saucepan, add rice, reduce heat to low, cover, and cook for 15 minutes without removing lid. Turn off heat and let stand for 15 minutes. Transfer rice to a large bowl and spread to cool. Add sesame oil and rice vinegar, then blend thoroughly. Set aside.
  3. Prepare omelet: Cook eggs in a non-stick skillet over medium heat without stirring until surface is firm. Turn omelet over with a spatula, turn off heat, and finish cooking with remaining heat. Transfer omelet to a cutting board and cut into thin 1 cm strips.
  4. Prepare spinach by thoroughly combining all ingredients in a small bowl and set aside.
  5. Assemble rolls: Place 1 nori leaf on bamboo mat and evenly spread ¼ cup of rice on top. Spread fillings in center of leaf starting with 1 or 2 chicken strips, 1 or 2 omelet strips, spinach mixture, a few carrots, and red pepper sticks.
  6. Lift one end of nori leaf using bamboo mat and fold over. Roll up leaf, applying pressure to compress fillings. Transfer roll to a cutting board and cut into sections about 3 cm thick. Repeat until fillings are used up.
  7. Arrange rolls on a serving platter with soy sauce for dipping.
You can also use

Chicken breast
family pack