Ingredients:

• 2 chicken breasts
• 2 chicken bouillon cubes
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• pinch cayenne
• 1 red pepper, julienne
• 1/4 Cup pickled jalapenos
• 1/2 Cup cheddar cheese, grated
• 1/4 Cup cilantro, finely chopped
• 4 sheets dried seaweed*
• 3 cups glutinous rice, cooked & cooled

Directions:

Place chicken breasts & bouillon cubes in a large pot. Fill with water until the chicken is just covered. Bring the water to a boil, then reduce heat to a simmer. Cover the pot & poach for 10-14 minutes or until the internal temperature of the chicken has reached 165°F.

Remove chicken from the pot & place on a hard surface like a plate or cutting board. Finely shred the chicken using two forks.

Combine the cumin, chili, garlic powder, onion powder, paprika, salt & pepper together. Toss the chicken with the spices while the chicken is still hot.

To assemble the kimbap, lay one piece of the dried seaweed on a long strip of saran wrap or a bamboo mat. Press about 3/4 cup of the rice onto the seaweed covering the entire sheet. Spread about 1/3 cup of the chicken, some of the julienned red pepper, shredded cheese, jalapenos & cilantro in the center of the rice. Using the saran wrap or bamboo mat, begin to lift one side of the seaweed over the ingredients. Tuck it tightly & continue to roll sealing it tightly. Brush sesame oil over the top of the roll then slice into 1/2 inch size pieces.

*Be sure to buy long sheets of dried seaweed specifically for rolling into kimbap or sushi. Other types of dried seaweed might be sold as smaller sheets that won’t work for this recipe.