Chicken Karaage Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap rolls crispy fried chicken, rice, and seaweed into one satisfying bite.
This gimbap rolls crispy fried chicken, rice, and seaweed into one satisfying bite. It is easy to pack for a picnic and also works well for lunch or a simple dinner.
Japanese · 50 minutes to cook
Nutrition (per 714g serving): 3262.9 kcal · protein 35.9g · carbohydrate 89.2g · fat 297.9g · sodium 599.7mg
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: Cool the fried chicken thoroughly before adding it to the gimbap to help keep the seaweed from becoming soggy.
Tips: If you spread the rice too thickly all the way to the edge, it may spill out while rolling, so leave the top 2 cm uncovered.
Tips: Pat the pickled radish dry with a paper towel before adding it so the gimbap holds together better.
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Ingredients (1 serving)
- Chicken thighs — 100 g
- White rice — 180 g
- Dried seaweed — 1 sheet
- All-purpose flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 4 Tbsp
- Cooking oil — 300 ml
- Pickled radish — 2 roll
- Carrot — 30 g
- Sesame oil — 1 tsp
- Salt — 0.5 g