Kimbap - Tasty.zip

Sunny days call for a picnic, and this kimbap is made for it! Soft shredded chicken in a nutty peanut sauce is wrapped in rice and seaweed, while lightly pickled cucumber brings a crisp, fresh finish.

Ingredients & Shopping List

How to Make Kimbap

1. Julienne the cucumber and marinate with salt, vinegar, and sugar for 15 minutes.

2. Shred 100 g of boiled chicken breast into small pieces.

3. Mix peanut butter, mayo, honey, and lemon juice. Add to the chicken and mix well.

Squeeze the marinated cucumber by hand to remove excess water.

5. Wash 3–4 leaves of romaine lettuce and trim the ends.

6. Beat 2 eggs, season with a pinch of salt, and cook into a thin omelette. Roll it up.

7. Season the rice with salt, olive oil, and white balsamic vinegar. Mix well.

8. Spread rice on seaweed, then add omelette, cheese, chicken, cucumber, and romaine.

9. Roll it up tightly — your kimbap is ready!