Step 1

Combine the chicken and milk in a bowl and mix well by hand. Let sit for 30 minutes.Meanwhile, put 3 cups of freshly made warm rice into a wide, shallow bowl. Sprinkle the salt and 1 teaspoon sesame oil over top. Gently fold it in with a rice scoop or a wooden spoon. Let the rice cool down until it’s no longer steaming. Set aside.

Step 2

Place the bread crumbs on a large plate or tray.Slightly squeeze out any excess milk from the marinated chicken. Add garlic, soy sauce, honey, ground white or black pepper, and the flour.Mix it by hand to season it evenly.Take a chicken piece with your hand and put it on the bread crumbs on the plate to coat. Repeat with the rest of the chicken and the bread crumbs, leaving gaps between the pieces of chicken.Heat up the ½ cup cooking oil over medium-high heat for a few minutes. Test the temperature by dipping a tip of a chicken piece into the oil. If it bubbles, it’s ready. Place the chicken pieces, one at a time, working in batches to avoid overcrowding.Cook the chicken for 6 to 7 minutes. Keep flipping them over with tongs and control the heat so it doesn’t get too high and burn the chicken.The finished chicken should be crunchy, golden brown, and cooked all the way through.

Step 3

Divide the rice into 4 portions. Place a sheet of gim on a bamboo gimbap mat, with the shiny side down and the wider end of the gim towards you.Evenly spread 1 portion of rice over the gim, leaving a 1-inch margin uncovered along the top edge.Divide the chicken and danmuji strips into 4 portions. Put a portion of chicken and danmuji in a horizontal row on top of the rice, with the rows slightly overlapping.Use both hands to pick up the bottom edge of the mat and use it to roll the gim up and over the fillings so the rice surrounds them.Squeeze the mat gently and then continue rolling up the gim in the mat, squeezing the mat regularly to get a tight roll.Unroll the mat and remove the roll from the mat. Set the roll aside, with the seam down.Repeat with the remaining ingredients to make 3 more rolls.Gently brush the rest of the ½ teaspoon sesame oil over the rolls by hand or with a bashing brush.Sprinkle the sesame seeds over top.Cut each roll into ⅓ to ½-inch slices. For easier slicing, wipe your knife with a wet towel as you go.

Step 4

Arrange the slices on a plate or pack in a lunchbox. The gimbap will keep for several hours at room temperature. Do not refrigerate.

Step 5

Celinejph FRANCE joined 1/16 & has 5 commentsPosted May 13th, 2021 at 10:27 am | Log in to reply. I’m so happy to see I already have everything I need so I can try this today !!! Thank you for sharing ! As usual, this makes me hungry !^^