Healthy Chicken Breast Brown Rice Kimchi Musubi
Perfect for Dieters: A Satisfying Chicken Breast Brown Rice Kimchi Lunchbox
Introducing a simple yet nutritious lunchbox recipe made with brown rice, tender chicken breast, and flavorful kimchi. It’s a healthy and filling meal perfect for busy mornings or lunch breaks.
Main Ingredients- Chicken breast 50g
- Brown rice 70g
- Finely chopped kimchi 1 Tbsp (drained)
- Gim (seaweed sheet for kimbap) 1/2 sheet
Seasoning & Others- Sesame seeds a pinch
- Sesame oil 1/2 Tbsp
- Sesame seeds a pinch
- Sesame oil 1/2 Tbsp
Cooking Instructions
Step 1
Finely mince the chicken breast and thoroughly squeeze the water out of the chopped kimchi. Squeezing out the kimchi’s moisture is crucial to prevent the rice from becoming soggy and to help the musubi hold its shape nicely.
Step 2
In the warm brown rice, add fragrant sesame oil and the popping sesame seeds. Sesame oil will give the rice a glossy sheen and delicious aroma.
Step 3
Add the minced chicken breast and the squeezed kimchi prepared in step 1 to the rice, and mix thoroughly. Gently mix to avoid mashing the rice grains; this is important for the texture.
Step 4
Shape the seasoned rice into a long, oval shape, similar to kimbap. Lightly moistening your hands with water will prevent the rice from sticking and make shaping easier.
Step 5
Take half a sheet of kimbap seaweed. Place the elongated rice shape onto the seaweed and roll it up tightly. Press down firmly as you roll to ensure the seaweed wraps the rice securely.
Step 6
Let the rolled musubi sit for a moment. This allows some moisture from the seaweed to transfer to the rice, helping it to set and hold together better. Cutting it immediately might cause the seaweed to tear.
Step 7
Now, cut the musubi into desired portions. Cutting it into about 3 large pieces makes a great lunchbox side. It looks appealing too! Place the pieces in a nice lunchbox for a complete, delicious meal.
