My journey with kimbap has been a delicious adventure, always looking for new ways to enjoy this classic Korean dish. After discovering the incredible KBBQ kimbap in a ssam style, where you wrap the kimbap in a fresh lettuce leaf with extra fixings, my mind started buzzing with possibilities. It really opened my eyes to how versatile kimbap can be, especially when you're thinking about different flavor profiles and how to use up those "leftover ingredients" in your fridge. That's when I thought, why not try a chicken teriyaki kimbap? It's a flavor combination that's always a hit, and it lends itself so well to the kimbap format. Plus, it's another fantastic way to turn simple ingredients into something special. If you're like me and often have some cooked chicken or even store-bought rotisserie chicken on hand, this recipe is a game-changer for a quick, satisfying meal or snack. Here's how I put together my chicken teriyaki kimbap, keeping that ssam-style inspiration in mind: First, you'll need your cooked sushi rice, seasoned lightly with sesame oil and salt. For the filling, I start with the chicken teriyaki. You can quickly stir-fry diced chicken breast or thigh with your favorite teriyaki sauce, or simply shred some leftover chicken and toss it with the sauce until well coated. This is where those "leftover ingredients" really shine! Then, prepare your usual kimbap veggies: crunchy julienned carrots, blanched spinach seasoned with garlic and sesame oil, and of course, some tangy pickled radish (danmuji) for that essential pop of flavor. I also love to add some perilla leaves inside the kimbap roll itself for an extra aromatic kick. Now for the rolling! Lay out a sheet of roasted seaweed, spread a thin layer of rice, leaving a little border at the top. Arrange your chicken teriyaki, carrots, spinach, pickled radish, and perilla leaves across the center. Roll it up tightly, using a bamboo mat if you have one, to get that perfect log. Once rolled, I brush the outside with a little more sesame oil for shine and sprinkle with sesame seeds. But here’s the real secret, inspired by that amazing KBBQ experience: the ssam twist! After slicing your chicken teriyaki kimbap into bite-sized pieces, take it up a notch by enjoying it "in a lettuce wrap." Just like with KBBQ, grab a fresh sangchu (red lettuce) leaf, place a slice of your chicken teriyaki kimbap inside, and add a dab of ssamjang and a piece of kimchi. The combination of the savory teriyaki chicken, the fresh crunch of the lettuce, and the spicy, funky notes of the ssamjang and kimchi creates an explosion of flavor that’s truly addictive. It’s a wonderful way to enjoy the kimbap, adding texture and an extra layer of deliciousness to every bite. Don't be afraid to experiment with your fillings. I've even tried adding some chopped basil, inspired by how well it works in a Korean ssam, and it was surprisingly good! This method is all about making kimbap your own, using what you have, and enjoying the process. It's a delicious way to enjoy a quick meal, perfect for lunchboxes or a light dinner. Give this chicken teriyaki kimbap a try, especially with the ssam technique – I promise it's worth it!