Crispy Pickled Cucumber Kimbap Recipe
A Kimbap with a Satisfyingly Chewy Texture
This is a simple and delicious kimbap made with pickled cucumbers, perfect for a light breakfast when you don’t have much of an appetite. The crunchy texture of the cucumbers, marinated in soy sauce, elevates the flavor of what might seem like a simply filled kimbap. It’s a delightful and easy meal option.
Kimbap Filling Ingredients- 1 sheet Kimbap ham
- 1 strip Pickled radish (danmuji)
- 2 Eggs
- 1 Pickled cucumber (oi-jji)
Pickled Cucumber Seasoning- 1/2 tsp Soy sauce (or to taste)
- 1 tsp Sesame oil
- 1/2 tsp Sesame seeds
- A tiny pinch of sugar (optional, if you prefer sweetness)
- 1/2 tsp Soy sauce (or to taste)
- 1 tsp Sesame oil
- 1/2 tsp Sesame seeds
- A tiny pinch of sugar (optional, if you prefer sweetness)
Cooking Instructions
Step 1
First, prepare the kimbap filling ingredients. Cut the kimbap ham into long strips and stir-fry them in a lightly oiled pan until golden brown. You don’t need to season the ham separately as it will absorb flavors from other ingredients.
Step 2
Lightly beat two eggs with a pinch of salt. Heat a little oil in a pan and cook the eggs into thin omelets. Once cooled, cut the egg omelets into long, thin strips that fit into the kimbap.
Step 3
Prepare the star of this recipe: the pickled cucumber (oi-jji). Cut the cucumber into long strips suitable for kimbap. Place the cut cucumber on a clean kitchen towel or cloth and firmly squeeze out as much moisture as possible. Squeeze it tightly, as if you were wringing out medicinal herbs from a decoction, to prevent the kimbap from becoming soggy.
Step 4
Season the squeezed pickled cucumber. Add a very small amount of soy sauce (consider the cucumber’s natural saltiness), sesame oil, sesame seeds, and a tiny pinch of sugar if you prefer a hint of sweetness. Gently mix and massage the ingredients together with your hands until well combined. Seasoning it mildly is key for it to harmonize well with the other kimbap fillings.
Step 5
Season the rice before rolling the kimbap. In a bowl with day-old rice, add sesame oil, a pinch of salt, and sesame seeds. Gently mix everything together with a spatula, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed without making the rice too mushy.
Step 6
Lay a sheet of seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small margin at the top edge. Arrange the prepared fried ham, egg omelet strips, pickled radish, and the seasoned pickled cucumber lengthwise over the rice. Avoid overfilling, as this can cause the kimbap to break. Using the bamboo mat, carefully roll the kimbap tightly from the bottom up, tucking in the filling as you go.
Step 7
Once rolled, slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts, lightly wet or oil your knife before slicing. This prevents the rice from sticking to the blade. Arrange the beautifully sliced kimbap on a plate and enjoy!
