Rice Free Chicken and Vegetable Kimbap with Yogurt Dip Recipe
International dishesVegetable DishesKoreaAbout 50 minutes
What this rice free chicken and vegetable kimbap gets right is a colorful cut face from a roll that still sits light. Rolling tightly around nothing but vegetables is the hard part.
The chicken breast never boils hard: the heat goes off the moment the water boils and the lid stays on for 10 minutes so residual heat finishes it, then 10 minutes wrapped in foil leaves the meat juicy. The egg is cooked in thin sheets, cooled, and cut into strips that cover the seaweed.
This batch weighs about 1.5kg, at roughly 162 calories per 100g.
Method
Rinse 100g chicken breast and put it in a pot of cold water with 1 dried bay leaf, a few white peppercorns and 1 tablespoon white rice wine. Bring it to the boil, turn off the heat and keep the lid on for 10 minutes so the residual heat cooks the chicken through.
Lift the chicken out, wrap it in foil and rest it for 10 minutes, then slice it across the grain into bite sized pieces and cut them smaller for easy rolling.
Crack 4 chicken eggs into a bowl, add 1/2 teaspoon salt and beat well. Heat a pan, brush on a thin film from the 2 tablespoons cooking oil, lower the heat and cook the egg in thin sheets. Cool them and cut them into strips.
Rinse 1 cucumber, 1 yellow bell pepper and 1 red bell pepper, seed them and cut them into fine strips. Rinse 150g lettuce and drain. Shred 1 carrot. Cut 1 crab stick into 4.
Lay out a sheet of kimbap seaweed, place 2 slices of cheese at the near edge, and cover the rest of the sheet with the egg strips.
Layer on 4 lettuce leaves, shredded carrot, red bell pepper, yellow bell pepper, cucumber strips and the chicken, dust the chicken with ground black pepper, then set the crab stick on top.
Roll it up tightly and cut it into bite sized rounds. A bamboo mat gives a tighter, neater roll.
Make the dip: stir 2 tablespoons yogurt, 1 tablespoon lime juice and 1 tablespoon honey together in a small bowl and serve alongside.
Tips
To seed a cucumber, cut it into lengths of about two or three finger joints and pare in a circle from the skin down to the seeds.
The carrot can keep its skin as long as it is scrubbed well.
Kimbap seaweed sheets are sold at Korean grocery stores.
A bamboo mat and firm pressure keep the roll from bursting when it is cut.
Honey in the dip is still sugar, so a light dip is enough.
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