Crisp Cucumber Kimbap: Perfect for Picnic Lunchboxes!
#SumineBanchan #KimbapMaking #CucumberKimbap #UsingCucumberInsteadofPickledGourd
Introducing the ‘Sumine Banchan’ style Kimbap featuring crisp cucumbers, perfect for your spring outing lunchboxes! Unlike traditional kimbap, this recipe adds a special touch by using refreshing, crunchy cucumber pickles instead of pickled radishes. The harmonious blend of carrots, ham, imitation crab sticks, egg omelet, and spinach namul creates a delightful texture and flavor that will captivate your taste buds. Using easily accessible cucumbers, this recipe allows you to enjoy a special kimbap at home. Shall we unravel the secrets of kimbap ingredients, as if we’re investigating a mystery?
Kimbap Ingredients- 1 Cucumber pickle (Oi-ji)
- 3 Eggs
- 1/3 Carrot
- 5 sheets Korean Kimbap Ham
- 2 Imitation crab sticks
- 1 handful Spinach seasoned (Namul)
- 2 bowls Cooked Rice
- 1 Tbsp Vinegar
- 1 tsp Salt
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
- 4 sheets Dried Seaweed (Gim) for Kimbap
Cooking Instructions
Step 1
First, julienne the kimbap ham and the carrot. Heat a non-stick pan without oil and grill the ham and carrots until lightly browned. Grilling removes excess oil and enhances their flavor, making them even better for kimbap fillings.
Step 2
Imitation crab sticks are usually pre-cooked, so they don’t need to be grilled separately. If you’re using ‘Crab-mimicking’ type sticks, they can be used as is for a delicious result.
Step 3
While ‘Sumine Banchan’ uses pickled gourds (Ul-oe jangajji), this recipe utilizes readily available cucumber pickles (Oi-ji) to achieve a sweet and tangy flavor similar to pickled radishes. Squeeze out the excess water from the cucumber pickles and slice them lengthwise.
Step 4
Crack the eggs into a bowl, add a pinch of salt, and lightly beat them. Pan-fry thinly to create an egg omelet. Once cooked, slice the omelet into strips matching the length of the other kimbap fillings. Now that you have the grilled ham and carrots, imitation crab sticks, egg omelet, and prepared cucumber pickles, all the kimbap filling ingredients are ready!
Step 5
If you have seasoned spinach (namul) as a side dish at home, feel free to use it. As long as it’s lightly seasoned with salt, it will pair wonderfully as a kimbap filling. You don’t need to cook it separately; just have it ready.
Step 6
Take 2 bowls of warm cooked rice and gently mix in 1 tablespoon of vinegar. Be careful not to clump the rice grains; this step makes the rice similar to sushi rice with a pleasant aroma. Then, add 1 teaspoon of salt, 1 teaspoon of toasted sesame seeds, and 1 teaspoon of sesame oil. Mix everything thoroughly to create flavorful seasoned rice.
Step 7
Place a sheet of kimbap seaweed (gim) on a flat surface, shiny side down. Spread the seasoned rice thinly over the seaweed, leaving about a 1 cm border at the top edge. This border will help seal the kimbap when rolled.
Step 8
Arrange the prepared fillings neatly on top of the rice in layers: cucumber pickles, ham, imitation crab sticks, carrots, egg omelet, and spinach namul. If your kimbap tends to unroll, a simple trick is to mash some rice grains and spread them along the top edge of the seaweed. This acts like glue, helping to seal the roll securely.
Step 9
Now it’s time to roll the kimbap tightly. Use a kimbap mat or your hands to firmly press and roll the seaweed and fillings. Rolling with consistent pressure ensures the ingredients stay in place and the kimbap holds its shape beautifully. Unlike traditional kimbap where the rice surrounds the fillings, this style will showcase the vibrant ingredients with the rice forming the base.
Step 10
Finally, slice the kimbap into bite-sized pieces and arrange them attractively on a serving plate. Your ‘Sumine Banchan’ style cucumber kimbap is complete, boasting the delightful crunch of cucumber pickles and a harmonious blend of diverse fillings! It’s also perfect as a picnic lunchbox treat.
