Spicy Chicken Skin Gimbap recipe - ingredients, nutrition and when to eat it
Spicy chicken skin gimbap is made by seasoning crisp, savory chicken skin and crunchy vegetables, then wrapping them with rice in seaweed.
Spicy chicken skin gimbap is made by seasoning crisp, savory chicken skin and crunchy vegetables, then wrapping them with rice in seaweed. The crispy chicken skin pairs with a sweet and spicy sauce, making it a satisfying lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 341.1g serving): 640.8 kcal · protein 17g · carbohydrate 75.1g · fat 28.3g · sodium 482.2mg
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: Cook the chicken skin in a single layer so it gets evenly crisp.
Tips: Add the sauce after lowering the heat so the gochujang doesn’t burn easily.
Tips: For clean slices, lightly coat the knife with sesame oil before cutting the rolls.
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Ingredients (1 serving)
- Rice — 1 bowl
- Chicken Skin — 70 g
- Gimbap Seaweed — 1 sheet
- Carrot — 20 g
- Cucumber — 20 g
- Gochujang — 0.5 Tbsp
- Soy Sauce — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Sesame Seeds — 0.5 tsp
- Cooking Oil — 0.5 tsp
- Sugar — 0.3 tsp