Chicken Breast Kimbap recipe - ingredients, nutrition and when to eat it
This mild kimbap is rolled with chicken breast, vegetables, and egg in rice and seaweed. It’s a good choice for a clean-tasting lunch or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 482.5g serving): 609.3 kcal · protein 40.2g · carbohydrate 75.1g · fat 16g · sodium 1261.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, it can make the seaweed soggy, so let it cool for about 5 minutes before placing it on the seaweed.
Tips: Wipe the moisture from the cucumber and pickled radish so the kimbap doesn’t come apart easily.
Tips: For the first turn, press the filling together, then roll firmly from there to keep the shape neat.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Chicken breast — 100 g
- Egg — 1 pc
- Dried seaweed — 2 sheet
- Carrot — 30 g
- Cucumber — 40 g
- Pickled radish — 30 g
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 tsp
- Toasted sesame seeds — 1 tsp