Chicken Thigh Gimbap - Don't Skimp on the Fillings, Use All of Them for the Best Taste

Steps

1. 1

   Mix the instant rice with sesame oil and sesame seeds and set aside.

2. 2

   Cut the cream cheese into bite-sized pieces.

3. 3

   Combine warm water with eggs, sugar, salt, chicken stock, dark soy sauce, and potato starch, mix well, and strain through a fine sieve.

4. 4

   Oil a pan, pour in the egg mixture, and cook on both sides to make a rolled omelette.

5. 5

   Combine dark soy sauce, fine red pepper powder, anchovy fish sauce, sugar, minced garlic, double-strength apple vinegar, minced cheongyang chili, sesame salt, chewy pickled radish, and minced scallion, and toss together to make the seasoned pickled radish.

6. 6

   Season the chicken thigh meat on both sides with salt and pepper and pan-fry until golden brown.

7. 7

   Spread the rice on the dried seaweed sheet, layer all the prepared ingredients on top, roll tightly, and slice to finish.