Carrot Rapee Chicken Breast Gimbap

Name: Carrot Rapee Chicken Breast Gimbap
Total time: 30 min
Yield: 417 g
Ingredients: Brown Rice 130 g; Gimbap Seaweed 2 g; Pickled Radish 20 g; Chicken Breast Black Pepper 100 pack; Olive Oil 10 spoon; Fresh Egg 55 egg; Fresh Cabbage 40 g; Cabbage Carrot Rapee 240221 60 g

Cook 30 min Difficulty EASY 542 kcal

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Carrot Rapee Chicken Breast Gimbap finished dish

Ingredients

Main ingredients

Brown Rice 130 g
Gimbap Seaweed 2 g
Pickled Radish 20 g
Chicken Breast Black Pepper 1 pack
Olive Oil 1 spoon
Fresh Egg 1 egg
Fresh Cabbage 40 g
Cabbage Carrot Rapee 240221 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 58.87 g 43%

Protein 35.85 g 26%

Fat 18.87 g 31%

Serving size 417g

Cooking steps

1

Julienne the carrots and mix them with salt, lemon juice, olive oil, and pepper to make carrot rapee.
2

Boil or grill the chicken breast and shred it into bite-sized pieces.
3

Mix salt and sesame oil into the rice for gimbap.
4

Spread the rice thinly over the seaweed sheet.
5

Place the carrot rapee and shredded chicken breast on top of the rice.
6

Roll the gimbap tightly.
7

Cut into bite-sized pieces.

Carrot Rapee Chicken Breast Gimbap

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