Crispy Choi Hwa-jung’s Cucumber Kimbap Recipe
Make Refreshing Choi Hwa-jung Style Cucumber Kimbap That Stimulates the Appetite (Golden Ratio for Vinegar Rice)
Make Choi Hwa-jung’s signature cucumber kimbap easily at home, perfect for a refreshing summer treat! The crisp cucumbers and sweet-and-sour seasoned rice create a delightful combination that will whet your appetite. Enjoy an even more special flavor when paired with ssamjang.
Main Ingredients
- 2 fresh cucumbers (preferably not too thick, as they will be used for kimbap)
- 2 sheets of kimbap seaweed (nori)
- Ssamjang (optional, to taste)
Cooking Instructions
Step 1
Prepare the cucumbers for delicious kimbap. We’ll use about half a cucumber per roll, so I’ve prepared two cucumbers for two rolls. Wash the cucumbers thoroughly under running water.
Step 2
You can remove the bumpy parts on the cucumber skin according to your preference. I don’t particularly like the texture of the skin, so I removed it all. Trim off the ends cleanly. It’s better to choose slightly slimmer cucumbers, as very thick ones can be awkward to eat and may not roll up completely within the kimbap.
Step 3
While Choi Hwa-jung sometimes uses store-bought seasoned vinegar for rice, you can easily make it at home. In a small bowl or cup, combine 2 teaspoons of vinegar, 1/2 teaspoon of sugar, and a pinch of salt. Mix well. Microwave this mixture for about 20 seconds to dissolve the sugar and salt. Stir again, and your delicious seasoned vinegar for rice is ready.
Step 4
Prepare enough rice for two kimbap rolls. Mix the cooked warm rice with the prepared seasoned vinegar. Start by adding a small amount of the seasoned vinegar, tasting as you go, as too much can make it too sour. If you enjoy a tangier flavor, feel free to add a little more. Properly seasoned rice will significantly enhance the kimbap’s taste.
Step 5
Spread the seasoned rice thinly over a sheet of kimbap seaweed. If the rice layer is too thick, the kimbap might break or be difficult to roll. Once the rice is spread thinly, place the prepared cucumber lengthwise in the center of the rice. Now, roll the kimbap up tightly. It’s important to roll it firmly so the cucumber stays in place.
Step 6
Since the cucumbers were a bit plump, the kimbap rolled up slightly thick. Even if the shape is a bit rustic, the taste will be fantastic!
Step 7
Cut the kimbap into bite-sized pieces. You can enjoy it as is; the crispness of the cucumber and the sweet-and-sour rice are already delicious! However, another charm of Choi Hwa-jung’s cucumber kimbap recipe is enjoying it with ssamjang. Mix minced Cheongyang chili peppers into the ssamjang for a slightly spicy kick, and it creates a perfect pairing. Using regular ssamjang you have at home will also be very tasty.
Step 8
Cucumber kimbap is often said to be a diet food, but eating too much would probably have the same effect, right? (laughs) Because it’s refreshing and light, it’s enjoyable without feeling heavy. If you manage the portion size, it can be an excellent addition to a diet meal plan. Controlling the amount of rice used would make it even healthier. If you’re curious about this delightful cucumber kimbap, be sure to make it and try it!
