Crispy Pickled Cucumber Kimbap
Crispy Kimbap Made with Refreshing Pickled Cucumbers
Introducing a Kimbap recipe featuring the refreshing and crisp texture of Oiji (Korean pickled cucumber) with a delightful sweet and sour flavor. Use Oiji stored in your kimchi refrigerator to create a delicious meal that stimulates your appetite. We’ve removed the saltiness of the Oiji while preserving its crunch, creating a fantastic harmony with the rice and various fillings. Enjoy a delicious meal with this simple yet special Oiji Kimbap!
Main Ingredients- 5 Oiji (Korean pickled cucumbers)
- 10 sheets of Gimbap seaweed
- 5 sticks of imitation crab meat
- 5 eggs
- 10 pieces of ham
Rice Seasoning- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- Pinch of black pepper
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
Introducing Oiji Kimbap, a delightful dish with a wonderfully crisp texture. This is a special type of kimbap that you can easily make at home.
Step 2
Oiji has a naturally salty flavor, so it’s best to slice it as thinly as possible. After slicing, rinse the Oiji under cold running water multiple times to remove excess saltiness. Continue rinsing until the water runs clear; this will ensure the seasoning is just right.
Step 3
Once the Oiji is sliced and rinsed, use a clean kitchen cloth or cheesecloth to squeeze out any remaining water thoroughly. This step is crucial to prevent excess moisture from making the rice soggy inside the kimbap.
Step 4
In a bowl with the squeezed Oiji, add 2 tablespoons of sesame oil, 2 tablespoons of toasted sesame seeds, and a pinch of black pepper. Gently mix everything together by hand (called ‘jomul-jomul’ in Korean) to season the Oiji. This enhances its natural flavor.
Step 5
To the freshly cooked, fluffy rice, add salt to taste. Then, mix in 2 tablespoons of sesame oil, 2 tablespoons of toasted sesame seeds, and a pinch of black pepper. Gently combine until the seasoning is evenly distributed throughout the rice grains. Adding seasoning to warm rice helps it absorb the flavors better.
Step 6
Lay a sheet of gimbap seaweed on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed. Next, arrange the imitation crab sticks, egg omelet strips, seasoned Oiji, and ham in neat rows on top of the rice. Be careful not to overfill, as it can make rolling difficult.
Step 7
Using the bamboo mat, firmly and tightly roll the kimbap from the bottom upwards, ensuring the filling stays securely in place. You can use the mat to shape the roll for a tighter and more uniform result.
Step 8
Once the kimbap is rolled tightly, use a sharp knife, lightly moistened with water, to cut it into bite-sized pieces. Wetting the knife prevents the rice from sticking, allowing for clean cuts.
Step 9
And there you have it – your delicious Oiji Kimbap is ready! The crisp texture of the pickled cucumber combined with the savory rice is a combination loved by everyone, young and old. Enjoy your meal!
