Hello everybody, welcome to my recipe page, looking for the perfect Korean Chicken Bulgogi Kimbap recipe? look no further! We provide you only the perfect Korean Chicken Bulgogi Kimbap recipe here. We also have wide variety of recipes to try.

Korean Chicken Bulgogi Kimbap
Korean Chicken Bulgogi Kimbap

Before you jump to Korean Chicken Bulgogi Kimbap recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Are you looking to shed weight or simply improve your health? If you are, you might want to have a good look at your eating habits. Watching the foods which you consume and also the fat and calories that you take in is a great way to remain on a happy and healthy course.

As significant as eating healthy will be to losing fat and staying healthy, it can be tough to do. Eating healthy is most likely the toughest when dining outside. Lunch menus tend to be stocked full of pictures that are appealing, but often lacking from these is the important information, including total carbs and fat. For the reason, you may find it tough to make healthy choices from a lunch menu.

The initial step in creating healthy decisions from a lunch menu is picking your location wisely. If you have multiple options, when wanting to dine out, it’s important that you give each alternative a quick examination. Although fast food establishments have started to incorporate healthy foods and foods in their menus, you may find it easier to eat healthy at a traditional family restaurant. The exact same may be stated for all you can eat buffets, they are usually stocked full of convenient foods, not necessarily healthy foods.

You can also make healthy choices from a lunch menu by looking for a healthy eating segment. Since the foods we eat are still a controversy surrounded by debate, most restaurants have started developing healthy eating sections on their menus. These sections are often full of low calorie meals and side dishes, in addition to those who are low in fats or saturated fats.

Using your best judgment is just another one of the many ways that you can make healthy decisions out of a dinner menu. This is best accomplished by analyzing dinner pictures onto a menu. It is also advised that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.

Speaking of asking for a reduced amount, you may want to ask any questions which you have. Would you prefer to understand whether the restaurant includes low fat sweet, sour cream, or carrot? You will not want to assume that they do; therefore, you may want to ask your server. In reality, you can also want to ask about calories and fatloss. Many restaurants will have brochures hand outlining each dish that they function, such as ingredients, calories, and fat. But this information is not always easily available to customers.

Even when after taking the aforementioned approaches, you are not able to find satisfying healthy foods in your own lunch menu, so you might want to purchase a healthy side dish or drink. Water is a great choice, especially in comparison to pop up. Salads make great side dishes, especially those that are consumed without a salad dressing or dressing salad dressing. Naturally, you may want to take additional measures to make sure that you choose a healthy mealbut if you opt to forgo low calories for taste, require extra measures to make certain that you get some nutrition.

We hope you got benefit from reading it, now let’s go back to korean chicken bulgogi kimbap recipe. You can cook korean chicken bulgogi kimbap using 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Korean Chicken Bulgogi Kimbap:
  1. Take 2 sheets Roasted Seaweed
  2. You need 2 cups Cooked Rice
  3. Prepare 1 teaspoon Sesame Oil
  4. Use 2 cloves Garlic
  5. Prepare 1/4 piece Chicken Breast
  6. You need 2 teaspoons Soy Sauce
  7. You need 1 tablespoon White Sugar
  8. Get 1/2 piece Carrot
  9. Take 1/2 piece Cucumber
  10. Get 1 bowl Water Spinach
  11. Use 2 sticks Pickled Radish
  12. Get 500 mL Water
  13. Get 4 tablespoons Canola Oil
  14. Use Iodized Salt
  15. Use Ground Black Pepper
Instructions to make Korean Chicken Bulgogi Kimbap:
  1. SEASON THE COOKED RICE. Make sure that the rice is still hot so it's easy to mix. Add 1/4 teaspoon of salt and 1/2 teaspoon of sesame oil. Grab a flat spatula and mix the rice and seasoning in a cutting motion. Koreans use white sticky rice for this, but I prefer to use a mix of white, brown, and red rice. Mix well and set aside. Keep it warm.
  2. PREPARE THE CHICKEN BULGOGI MARINADE. Peel and chop the garlic. I like to smash it to easily remove the skin. Transfer to a bowl and add 2 teaspoons of soy sauce, ground black pepper, and 1 tablespoon of sugar. We're using white sugar for this recipe. Mix well and set aside.
  3. CUT THE CHICKEN INTO STRIPS & MARINADE. Trim 1/4 chicken breast; Hold it firmly and gently cut it into strips about 1/2 inch thick. To tenderize the chicken to make it absorb the marinade well and cook faster, pound the chicken using the back of your knife to break down the fibers in the meat. Then, coat it well with the bulgogi marinade that we prepared earlier. Let this sit for at least 10 minutes while we prepare the other ingredients.
  4. PREPARE THE CARROT FILLING. Wash the carrot and cut it in half, since one carrot will be too much for 2 kimbap rolls. Peel the carrots. Cut it into half or about 2-inch thick, then into flat slices, then into matchsticks (julienne cut). Sprinkle with a little bit of salt and mix well to distribute. Transfer to a bowl and then set aside.
  5. PREPARE THE CUCUMBER FILLING. Wash the cucumber and cut it in half and cut also the end. Cut it vertically into 3 or 4 parts, then cut each part into sticks. We’ll be using the parts without seeds so discard the center sticks which are mostly seeds.
  6. PREPARE THE EGG. Crack 2 eggs into a small bowl. Sprinkle with some iodized salt and beat using a fork, a whisk, or chopsticks.
  7. COOK THE SPINACH FILLING. Wash the spinach. Boil 500 mL water in a small pot. Add the spinach and cook for 30 seconds to 1 minute. Then, take it out of the water and place in a strainer. Allow it to cool for a bit. Squeeze out excess water. Then, set aside.
  8. COOK THE CARROT FILLING. Wash the salted carrots and squeezed to drain excess water. Heat pan over medium heat with 1 tablespoon of canola oil. Add the carrots and cook it for just 40 seconds or until the carrot sticks are half-cooked. Then, transfer in the filling assembly plate.
  9. COOK & SLICE THE EGGS. On the same pan, add 1/2 tablespoon of canola oil. When the pan is hot enough, add the beaten eggs. Swirl the pan to spread the egg evenly. Cook for about 1 minute or until it is no longer runny. Then, flip the egg and cook for 20 seconds. - Transfer to the assembly plate to cool down. When it’s cool enough to handle, place on a chopping board and slice into strips about half inch thick. Transfer back to the assembly plate.
  10. COOK THE CHICKEN BULGOGI. Using the same pan earlier, add a small amount of canola oil and turn the heat to medium high. Then, add the marinated chicken and stir fry until well done. You can add a little bit more canola oil if pan becomes dry. When done, transfer to a a bowl or to your assembly plate.
  11. UNPACK THE PICKLED RADISH. We’re going to use ready-made pickled radish sticks that you can buy from Korean grocery store. We’ll need 2 sticks for this recipe. Place it on your assembly plate and refrigerate the rest for future use.
  12. ASSEMBLE THE KIMBAP. We’ll use a bamboo mat and parchment paper. Place the kim or roasted seaweed sheet shiny side down. Put some rice on top and spread it thinly using a spatula. Leave out around 2 inches from the top. Do not overload it but make sure that there are no bald patches. Then, add the rest of the fillings, starting with the chicken - press it on the rice horizontally in one line.. followed by 1 piece of pickled radish stick, scrambled eggs, spinach, carrots, and cucumber.
  13. ROLL THE KIMBAP. Gently lift the bottom of the mat, gripping it with your thumb and index fingers. Squeeze as you slowly roll the mat. Lift the top end of the mat while tucking in the filling. You can peek to see if you’ve sealed the seaweed sheet or if there’s no spill. Roll - squeeze - roll - squeeze. Then, do the final squeeze just to make sure it is compact and won’t fall out easily when you eat it. Rub a thin layer of sesame oil to give it shine, additional flavor, and aroma.
  14. SLICE THE KIMBAP. Make sure to use a sharp knife. Place the kimbap on the chopping board. Slice off the ends (which belongs to the chef) then carefully slice the remaining into 1-inch bite size pieces. Transfer them one by one onto a serving plate. And we’re done! Serve this with a side of soy sauce! Enjoy this at home or at a picnic outdoors.

If you find this Korean Chicken Bulgogi Kimbap recipe useful please share it to your friends or family, thank you and good luck.