Crispy Freshness Burst! Cucumber Kimbap Recipe
Special Kimbap Made with Cucumber Instead of Spinach
If you usually enjoy delicious seasoned cucumber dishes, why not try putting that seasoned cucumber into your kimbap? Introducing Cucumber Kimbap, which boasts a uniquely fresh and crispy texture and refreshing taste, different from spinach kimbap. It’s a special dish the whole family will love, as even children who dislike vegetables can enjoy it without hesitation.
Kimbap Ingredients- 10 Cucumbers
- 2 Carrots
- 10 Eggs
- 10 Imitation Crab Sticks (Surimi)
- 10 Slices of Pickled Radish (Danmuji)
- 10 Sheets of Kimbap Seaweed
- Cooked Rice (approx. 10 servings)
Cucumber Seasoning- Generous amount of Sesame Oil
- Pinch of Salt (for seasoning)
- Generous amount of Sesame Oil
- Pinch of Salt (for seasoning)
Cooking Instructions
Step 1
First, prepare the cucumbers. Wash the cucumbers thoroughly under running water and cut them in half lengthwise. Use a spoon to gently scrape out the inner seeds. Removing the seeds prevents the kimbap from becoming watery. Next, slice the cucumbers diagonally into about 0.5cm thick pieces. Place the sliced cucumbers in a light saltwater brine (about 1 tbsp of salt per 1 liter of water) for about 10 minutes to enhance their crispiness. Lightly rinse the brined cucumbers in cold water and squeeze out any excess moisture firmly with your hands.
Step 2
Lightly grease a pan and sauté the cucumbers over low heat. Cook until the cucumbers are slightly softened and turn a vibrant green. Be careful not to overcook them, as they can become mushy. Spread the sautéed cucumbers on a wide tray to cool completely. Once cooled, generously drizzle sesame oil over the seasoned cucumber mixture and gently toss to combine. Do not add salt at this stage, as ingredients like pickled radish and imitation crab sticks will add saltiness later.
Step 3
Wash and peel the carrots, then julienne them into thin strips, similar in thickness to the cucumber. Lightly oil a pan and stir-fry the carrot strips over high heat. This will bring out the carrots’ natural sweetness. Stir-fry briefly until just tender.
Step 4
Prepare and stir-fry the eggs, imitation crab sticks, and any other desired ingredients like ham or vegetables. The eggs can be cooked into thin omelets and julienned, or prepared as scrambled eggs. Lightly stir-frying the imitation crab sticks can enhance their flavor.
Step 5
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed on a bamboo mat. Spread a thin layer of warm rice over about two-thirds of the seaweed. Generously layer the cooled seasoned cucumber mixture over the rice. Top with the stir-fried carrot strips, egg omelet strips, imitation crab sticks, and pickled radish slices. It’s important to pack the fillings tightly so they don’t fall out. Using the bamboo mat, roll the kimbap tightly from the bottom edge. Lightly mash some rice grains onto the edge of the seaweed to help seal the roll.
Step 6
Slice the finished cucumber kimbap into bite-sized pieces and enjoy! As the name suggests, the wonderfully crisp texture of the cucumber is the highlight of this kimbap. Its vibrant colors make it visually appealing, and its refreshing taste is irresistible. This cucumber kimbap can become a ‘life-changing’ kimbap for children who are usually picky about vegetables. Highly recommended for special occasions or as a lunchbox treat!
