Korean gimbap (seaweed rice roll) can be understood simply with a compound word such as: bap in Korean is rice that is rolled and pressed in a sheet of dried seaweed (called gim in Korean), but usually gimbap Typical ingredients include vegetables and meat, colorful filling. The gimbap recipe that Hfood wants to share with you below is very simple with only two ingredients in the filling, crispy pan-fried chicken and pickled radish (danmuji). It’s a great flavor combination because, the crispy chicken is a bit salty and sweet, combining the sweet and sour flavor with the crispy texture of danmuji pickled cabbage, making the dish extremely attractive.
If you don’t want to eat chicken, you can use beef, and if you don’t have danmuji pickled radish you can use cucumber instead. Cut the cucumber into lengthwise strips, then add salt, sugar, and vinegar. Then squeeze out the excess water and use it as a gimbap filling.
Ingredients to prepare for Korean gimbap
Make 4 rolls for 2 people to eat.
- 500g chicken (or chicken breast, chicken thigh, beef tenderloin), cut into 2 -3 cm thick strips
- ¼ cup of raw milk
- 1 clove of minced garlic
- 1 tablespoon and 1 teaspoon soy sauce
- 2 teaspoons honey (or sugar)
- ¼ teaspoon ground white (or black) pepper
- ¼ cup all-purpose flour
- ½ cup bread crumbs or breadcrumbs
- ½ cup cooking oil (vegetable oil)
- 4 pieces of dried seaweed
- 12 strips of pickled radish (danmuji) pre-cut into long, thin strips
- 3 cups of rice
- ¼ teaspoon salt
- 1.5 tablespoons sesame oil
- 1 teaspoon toasted sesame seeds
Instructions for making Korean standard gimbap
1. Prepare seasoning
Step 1: Put chicken and milk in a mixing bowl by hand, soak for 30 minutes.
Step 2: Meanwhile, put 3 cups of medium-warm rice in a large bowl. Sprinkle salt and 1 teaspoon sesame oil on top. Gently fold it over with a spatula or wooden spoon. Let the rice cool until there is no more steam. Set aside.
2. Sauté the chicken
Step 1: Place the bread crumbs/breadcrumbs on a large plate or tray
Step 2: Squeeze excess milk out of marinated chicken. Add garlic, soy sauce, honey, ground white or black pepper, and flour.
Step 3: Mix by hand so that the seasoning is even.
Step 4: Use your hand to scoop a piece of chicken into the bread crumbs / breadcrumbs on the plate, do the same with the rest of the chicken pieces.
Step 5: Heat ½ cup of cooking oil over medium to high heat for a few minutes. Test the temperature by dipping the edge of the chicken in the oil. If there are bubbles, it is already hot enough to fry. Place the chicken pieces one at a time, in batches to avoid overcrowding.
Step 6: Fry the chicken for 6-7 minutes, continue to flip them with tongs and control the heat so that it is not too high to burn the chicken.
Step 7: Finished chicken meat must be crispy, golden brown, evenly cooked
Here: https://hfood.com.vn/cong-thuc-lam-gimbap-ga-chuan-han-quoc.html
