Main ingredients 🥩
Kimbap seaweed sheetsInstant riceEggsChicken thighFirm peachesScallionsCream cheeseSoy sauceChicken stockPotato starchSesame oilToasted sesame seedsKimchi seasoning
Striker Chef's Peach Kimchi Chicken Giant Kimbap
An exotic giant kimbap filled with crispy baked chicken thigh, sweet and crunchy firm peach kimchi, and soft scrambled eggs.
🙋 Recommended for
- ⭐ Those who want to try a unique and visually stunning premium kimbap never seen before.
- ⭐ Those who want to taste the refreshing combination of chicken, egg, and fruit kimchi in one bite.
Ingredients needed 🛒4 servings
- Kimbap seaweed sheets, 2 sheets
- Rice, 2 bowls
- Eggs, 10
- Water, 200ml
- Sugar, 2 tbsp
- Salt, 1/3 tbsp
- Soy sauce, 1 tbsp
- Chicken stock, 0.5 tbsp
- Potato starch, 1 tbsp
- Chicken thigh, 2 pieces
- Firm peach, 1
- All-purpose kimchi seasoning, 1 tbsp
- Scallions, generous amount
- Creamy cheese, appropriate amount
- Sesame oil, appropriate amount
- Toasted sesame seeds, a pinch
- Cooking oil, appropriate amount
Recipe 🍳
- Mix 10 eggs with 200ml water, 2 tbsp sugar, 1/3 tbsp salt, 1 tbsp soy sauce, and 0.5 tbsp chicken stock, and 1 tbsp potato starch. Strain the mixture through a sieve.
- Heat oil in a pan, pour in the egg mixture, and stir as if making scrambled eggs over high heat. Once half-cooked, reduce to low heat, let it clump together, cover, and cook until thick and firm on both sides. Chill in the refrigerator.
- Score the skin of the chicken thighs and season with salt. Bake in a pan with a little oil until the skin is crispy, then cook the meat through. Slice thinly.
- Thinly slice the firm peach into long strips. Toss lightly with 1 tbsp of all-purpose kimchi seasoning, being careful not to crush the peaches, to make peach kimchi.
- Mix cooled rice with sesame oil and toasted sesame seeds. Cut the thick egg block into long, rectangular stick shapes.
- Overlap two kimbap seaweed sheets. Spread the seasoned rice evenly over the seaweed. Layer the baked chicken, two thick egg sticks, cheese, whole scallions, and peach kimchi generously.
- Roll tightly to prevent ingredients from spilling out. Brush with sesame oil and slice into bite-sized pieces.
- Make thick scrambled egg blocks with a mixture of starch and soy sauce, then cool.
- Crisply bake chicken thigh in a pan and slice thinly.
- Lightly toss sliced firm peaches with seasoning to make peach kimchi.
- Spread seasoned rice on overlapped seaweed sheets, then add chicken, egg, cheese, scallions, and peach kimchi, and roll large.
Cooking tips 💡
- When making peach kimchi, thinly slice the peaches and use only a light amount of seasoning to preserve the unique fragrant aroma of the peaches.
- Since the kimbap is very large, overlap two seaweed sheets and roll tightly to prevent the sides from bursting. Crushing a few rice grains at the edge can help seal it.
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