Recipes

We used Jones Dairy Farms Chicken Links to make our twist on Kimbap, a Korean seaweed rice roll. It’s the perfect picnic food or make-ahead snack you can enjoy all day. Turn it into a fun activity making it with your friends and family!

Chicken Links

Chicken Kimbap
35 minutes

5 sheets yakinori
4 cups (550g) freshly cooked rice
1/2 tsp fine sea salt
2 tsp sesame oil
1 bunch spinach
1 carrot
5 long strips of takuan, 1cm thickness
8 Jones Dairy Farm Chicken Links
6 Tbsp (90ml) water
1/2 – 1 tsp gochujang
1/2 tsp soy sauce
1/2 tsp sugar
Toasted sesame seeds (for garnishing)

1In a large bowl, add the rice and season with salt and sesame oil. Mix gently and keep covered with a tea towel while preparing the other ingredients.
2Blanch the spinach, rinse with cold water and squeeze the water out. Set aside.
3Cut the carrot into matchsticks and sauté in a pan with a little oil, salt and pepper to taste, until soft. Set aside to cool.
4Heat the same pan over medium heat and add Jones Dairy Farm Chicken Links, water, gochujang, soy sauce, and sugar. Cook for about 5-6 minutes, or until the water has evaporated and the sausages are coated in the thickened sauce.
5Take a sheet of nori onto a makisu or plastic wrap. The shiny side should be faced down. Leaving 1-2cm of nori closest to you and 1/3 nori at the further side uncovered, thinly spread the rice evenly.
6Take the Chicken Links out of the pan and slice in half lengthwise.
7Place the spinach, carrot, takuan pickle, and 3 Chicken Links halves in the center of the rice.
8Using both hands, tightly roll the makisu over the filling. Squeeze the makisu tightly as you continue to roll the kimbap.
9Take the rolled kimbap out of the makisu and onto a plate with the seam side down. Repeat with the rest of the ingredients.
10Rub each rolled kimbap with some sesame oil.
11Using a sharp knife, cut each roll into 1-2 cm thick slices. Wipe the knife with a damp towel after each slice to ensure clean slices. Sprinkle with sesame seeds, and enjoy!