Dakogogi gimbap
Ingredients: chicken tenderloin, milk, danmuji, garlic cloves, soy sauce · 60 min cook time · 512kcal · ₩11,900
Ingredients
450g chicken tenderloin, 60ml milk, 200g danmuji, 2ea garlic cloves, 4tsp soy sauce, 2tsp honey, 0.25tsp white ground pepper, 60ml all-purpose wheat flour, 120ml bread crumbs, 120ml grapeseed oil, 3cup rice, 0.25tsp salt, 1tsp sesame oil, 8ea gim, 1tsp sesame seeds
Instructions
1. Slice one pound of chicken tenderloin into thin strips.
2. Add about a quarter cup of milk to the chicken strips to tenderize and remove chicken smell. Mix well and marinate for at least 30 minutes. You can keep it in the refrigerator or at room temperature if cooking soon.
3. Prepare rice in a rice cooker.
4. Dry danmuji (yellow pickled radish) with a paper towel and slice into thin strips.
5. Mince one or two garlic cloves.
6. After 30 minutes, squeeze out excess milk from the chicken.
7. Add minced garlic, 4 teaspoons of soy sauce (1 tablespoon + 1 teaspoon), 2 teaspoons of honey (or sugar), a quarter teaspoon of white ground pepper, a quarter cup of all-purpose wheat flour, and half a cup of bread crumbs to the chicken. Mix by hand until well combined.
8. Heat half a cup of grapeseed oil (or vegetable/corn oil) in a pan over medium-high heat until bubbling.
9. Cook the chicken strips for about 7 minutes, turning occasionally to ensure even cooking and a crunchy, golden-brown exterior. Transfer cooked chicken to a plate.
10. In a bowl, combine 3 cups of cooked rice with a quarter teaspoon of salt and 1 teaspoon of sesame oil. Mix well and let it cool down slightly.
11. Toast the gim (seaweed paper) over heat for extra crunch and flavor.
12. Place a sheet of gim on a bamboo mat with the rough side up and the long edge in front of you. Spread a thin, even layer of rice, leaving about one inch from the top edge.
13. Place a few strips of cooked chicken and danmuji in the center of the rice.
14. Lift the edge of the gim closest to you and roll it over the filling, pressing down with your fingers. Continue rolling tightly until a gimbap roll is formed.
15. Repeat the process for the remaining ingredients.
16. Brush the finished gimbap rolls with sesame oil and sprinkle with sesame seeds.
17. Slice the gimbap rolls into bite-sized pieces.
Source: Watch the original video