Chicken and Perilla Leaf Gimbap recipe - ingredients, nutrition and when to eat it
This Korean seaweed roll is filled with soy-marinated chicken, perilla leaves, and pickled daikon.
This Korean seaweed roll is filled with soy-marinated chicken, perilla leaves, and pickled daikon. The savory chicken, fragrant perilla, and sweet-and-sour pickle make it a great choice for a lunchbox or a simple dinner.
Rice bowls · 30 minutes to cook
Nutrition (per 346g serving): 550.9 kcal · protein 24.8g · carbohydrate 72g · fat 16.5g · sodium 596.6mg
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: Leave about 2 cm of the seaweed uncovered at the top so the roll seals neatly.
Tips: If the chicken is too saucy, it can make the seaweed soggy, so cook off the excess moisture in the pan.
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Ingredients (1 serving)
- Rice — 210 g
- Seaweed for Gimbap — 1 sheet
- Chicken Thigh — 90 g
- Perilla Leaves — 4 sheet
- Pickled Daikon — 2 roll
- Soy Sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced Garlic — 0.5 tsp
- Sesame Oil — 1 tsp
- Sesame Seeds — 0.5 tsp