Chicken Gimbap (Dakgogi-gimbap)

Cut the chicken tenderloin into long, thin strips.

In a bowl, combine the chicken strips with milk. Mix well and let it marinate for about 30 minutes to tenderize the chicken.

Pat the yellow pickled radish dry with a paper towel and slice it into long, thin strips.

Mince the garlic cloves.

Squeeze the excess milk from the chicken. Add the minced garlic, soy sauce, honey, and white pepper. Mix well.

Add flour to the chicken and mix until each strip is well-coated.

Spread breadcrumbs on a plate and coat each chicken strip.

Heat cooking oil in a pan over medium-high heat. Fry the chicken strips in batches for about 7 minutes until golden brown and fully cooked.

Remove the cooked chicken from the pan and place it on a paper towel-lined plate to drain excess oil.

In a large bowl, combine the cooked rice with salt and sesame oil. Mix gently.

Lightly toast the seaweed sheets over the stove to make them crispy.

Place a sheet of seaweed on a bamboo mat, shiny side down. Spread about 3/4 cup of rice evenly over the seaweed, leaving a 1-inch border at the top.

Arrange the fried chicken and pickled radish strips in the center of the rice.

Roll the gimbap tightly from the bottom, using the bamboo mat to shape and press it firmly. Repeat for all rolls.

Brush the outside of the gimbap rolls with sesame oil and sprinkle with sesame seeds.

Using a sharp knife, slice each roll into bite-sized pieces. Wipe the knife with a wet paper towel as needed to prevent sticking.

Arrange the chicken gimbap in a lunch box or on a platter to serve.