Chicken Breast Gimbap 130(66)

Name: Chicken Breast Gimbap 130(66)
Total time: 15 min
Yield: 348 g
Ingredients: steamed cabbage 70 banchan bowl; olive oil 10 spoon; raw egg 55 piece; raw chicken breast 66 g; white rice 130 g; roasted seaweed for gimbap 2 g; sriracha sauce 5 g; low-sugar tonkatsu sauce 10 g

Cook 15 min Difficulty EASY 484 kcal

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Ingredients

Main ingredients

steamed cabbage 1 banchan bowl
olive oil 1 spoon
raw egg 1 piece
raw chicken breast 66 g
white rice 130 g
roasted seaweed for gimbap 2 g

Seasonings/Sauce

sriracha sauce 5 g
low-sugar tonkatsu sauce 10 g

Nutrition summary

Carbohydrates 55.79 g 47%

Protein 27.93 g 23%

Fat 15.8 g 30%

Serving size 348g

Cooking steps

1

Boil the chicken breast and shred it finely.
2

Slice the cucumber, carrot, pickled radish, and burdock root for gimbap into long strips.
3

Lightly sauté the carrots in a pan.
4

Mix rice with salt, sesame oil, and sesame seeds.
5

Evenly spread the rice on the seaweed and add the ingredients (chicken breast, cucumber, carrot, pickled radish, burdock root).
6

Roll the gimbap tightly.
7

Cut into bite-sized pieces.

Chicken Breast Gimbap 130(66)

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