Spring Vegetable and Chicken Breast Gimbap
Fresh and Vibrant Spring Vegetable Gimbap with Sea Purslane and Chicken Breast
As the weather warms and spring arrives, we’re inspired to create something truly special. This Spring Vegetable and Chicken Breast Gimbap is bursting with the fresh flavors of the season. Imagine the vibrant green of sea purslane and crisp lettuce, nestled with tender, seasoned chicken breast and savory seasoned rice, all rolled into a delicious bite. It’s a healthy and satisfying meal that captures the essence of spring, perfect for a picnic, a light lunch, or a delightful family dinner. Enjoy the taste of spring in every roll!
Gimbap Ingredients- 7 servings cooked rice
- 600g chicken breast
- 1 piece pickled radish (danmuji) or other pickled vegetable
- 1 carrot
- 200g fresh sea purslane (sebalnamul)
- Lettuce leaves
- 9-10 sheets of gimbap seaweed
- 6 eggs
- 3 pinches of salt
- 3 tablespoons sesame oil
- A pinch of sesame seeds
- 1/2 cup water
- 2 tablespoons oyster sauce
- 3 tablespoons cooking wine (mirin or sake)
Cooking Instructions
Step 1
Lightly season the chicken breast with pepper. Place it in an air fryer preheated to 200°C (390°F) and cook for approximately 15 minutes, or until golden brown and cooked through. Let it cool slightly.
Step 2
While the chicken is cooking, prepare the egg. Whisk the eggs in a bowl with a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat. Pour in a thin layer of egg mixture to create a delicate omelet. Cook until set, then carefully flip and cook the other side briefly. Once cooled, slice the egg omelet into strips for the gimbap filling.
Step 3
Peel the carrot and julienne it into thin, long strips, suitable for filling gimbap.
Step 4
Heat a little oil in a pan over medium-high heat. Add the julienned carrots and stir-fry until they are tender-crisp but still vibrant in color. Avoid overcooking them to maintain a slight crunch.
Step 5
Once the air-fried chicken breast has cooled slightly, slice it into thick, bite-sized pieces that are easy to roll into gimbap.
Step 6
In the same pan (or a clean one), combine the sliced chicken breast, 1/2 cup of water, and 2 tablespoons of oyster sauce. Stir-fry over medium heat until the liquid has reduced and the chicken is well-coated with the savory sauce. This adds a depth of flavor.
Step 7
If using pickled radish (danmuji), julienne it. Rinse it thoroughly under running water to remove excess saltiness, then soak it in cold water for about 10 minutes. The soaking time can be adjusted based on how salty the pickled radish is. Squeeze out any excess water before using.
Step 8
Gently wash the fresh sea purslane under cool running water, ensuring all dirt and grit are removed. Shake off excess water or let it drain in a colander until mostly dry. This is key to prevent soggy gimbap.
Step 9
For a healthier twist and a beautiful color, cook the rice with turmeric powder (about 1-2 teaspoons per 7 cups of uncooked rice). Use the same amount of water as you normally would for cooking rice. This golden rice will add a lovely visual appeal and subtle earthy note.
Step 10
Season the freshly cooked rice while it’s still warm. Add 3 tablespoons of sesame oil, 3 pinches of salt, and a sprinkle of sesame seeds. Gently mix the rice with a spatula to ensure the seasonings are evenly distributed without mashing the grains. The sesame oil will give the rice a wonderful aroma.
Step 11
All your gimbap fillings are now prepared: the sliced egg omelet, stir-fried carrots, seasoned chicken breast, pickled radish, fresh sea purslane, lettuce leaves, and perilla leaves. Wash the lettuce and perilla leaves and pat them very dry with paper towels. This step is crucial for preventing moisture from making the gimbap soggy.
Step 12
Place a sheet of gimbap seaweed on a bamboo rolling mat, shiny side down. Spread a thin, even layer of the seasoned rice over the seaweed, leaving about a 1.5cm border at the top edge (the edge furthest from you). This border will help seal the roll.
Step 13
On top of the rice, layer the fillings: first, a perilla leaf, followed by a lettuce leaf, and then a generous amount of sea purslane. The leaves will create a barrier and add freshness. This layering makes it feel like a fresh spring roll!
Step 14
Next, add the remaining fillings: the strips of egg omelet, the seasoned chicken breast, the pickled radish, and the stir-fried carrots. Arrange them neatly in a line across the center of the seaweed.
Step 15
The combination of spring vegetables already promises a fresh and healthy flavor. Gently press down on the fillings with your fingers to compact them slightly. Using the bamboo mat, begin to roll the gimbap tightly from the bottom edge upwards, tucking the fillings in as you go. Roll it firmly to ensure it holds its shape.
Step 16
Once the gimbap is tightly rolled, brush the outer surface of the seaweed with a little sesame oil for shine and added aroma. Your delicious Spring Vegetable and Chicken Breast Gimbap is now complete! Slice it into bite-sized pieces and enjoy. Repeat the process with the remaining seaweed sheets and fillings.
