Fresh & Crunchy Crab Stick and Cucumber Salad Kimbap
[Recipe using HACCP Certified Ingredients] Crab Stick and Cucumber Salad Kimbap
Today, I’ve prepared a delicious dish using products certified by HACCP (Hazard Analysis and Critical Control Points). It’s always better to cook with healthy, trustworthy ingredients, isn’t it? This Kimbap features the refreshing crispness and umami of the crab stick and cucumber salad, complemented by the delightful crunch and savory flavor of tuna mayo mixed with pickled onions. Each bite is a burst of freshness and harmonious taste!
Basic Kimbap Ingredients- 2 cups cooked rice, warm
- 2 fresh eggs
- 10 perilla leaves
- 1/2 tsp salt
- 1 Tbsp sesame oil
Refreshing Crab Stick & Cucumber Salad Ingredients- 1/4 cucumber, thinly sliced
- 4 imitation crab sticks, shredded
- 3 Tbsp mayonnaise
- 2 pinches salt
- 1 pinch black pepper
Savory Tuna Mayo Ingredients- 1 can tuna, drained
- 1/2 onion, finely chopped
- 3 Tbsp mayonnaise
- 2 pinches salt
- 1 pinch black pepper
Pickled Onion Ingredients- 1/2 onion, thinly sliced
- 1/2 Tbsp coarse sea salt
- 1 Tbsp vinegar
- 1/4 cucumber, thinly sliced
- 4 imitation crab sticks, shredded
- 3 Tbsp mayonnaise
- 2 pinches salt
- 1 pinch black pepper
Savory Tuna Mayo Ingredients- 1 can tuna, drained
- 1/2 onion, finely chopped
- 3 Tbsp mayonnaise
- 2 pinches salt
- 1 pinch black pepper
Pickled Onion Ingredients- 1/2 onion, thinly sliced
- 1/2 Tbsp coarse sea salt
- 1 Tbsp vinegar
- 1/2 onion, thinly sliced
- 1/2 Tbsp coarse sea salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Today, we’ll be making a delicious dish using products that are HACCP (Hazard Analysis and Critical Control Points) certified! Using HACCP certified ingredients ensures that they are handled with strict hygiene and quality control, making them a trustworthy choice for your cooking. For this recipe, we’ve specifically chosen HACCP certified crab sticks and canned tuna.
Step 2
Let’s start by preparing the egg garnish for our Kimbap. Crack two eggs into a bowl, season lightly with salt and pepper, and whisk well. Heat a non-stick pan over medium-low heat with a little oil. Pour in the egg mixture and cook thinly to make an omelet. Once cooked, let it cool slightly and then slice it into long, bite-sized strips for the Kimbap filling.
Step 3
Next, we’ll make the pickled onions to add a special flavor to our Kimbap. Take half an onion, peel it, and slice it very thinly. Place the sliced onions in a bowl, add 1/2 tablespoon of coarse sea salt and 1 tablespoon of vinegar. Mix well. Let it sit for about 10 minutes to pickle. This process softens the onion’s pungent bite while enhancing its sweetness and crispness. After pickling, drain the onions thoroughly by pressing out as much liquid as possible. This step is crucial to prevent the Kimbap from becoming soggy.
Step 4
Now, let’s prepare the delicious tuna mayo filling. Place the drained canned tuna in a bowl. Add the well-drained pickled onions you prepared earlier. Mix in 3 tablespoons of mayonnaise, 2 pinches of salt, and 1 pinch of black pepper. Stir everything together until well combined. The savory tuna, the refreshing pickled onions, and the creamy mayonnaise create a wonderfully flavorful filling.
Step 5
Time to prepare the crab stick and cucumber salad filling! First, wash the 1/4 cucumber and slice it diagonally. Then, slice the cucumber as thinly as possible into matchsticks. Thin slices will provide a better texture and blend well with the other ingredients.
Step 6
For the crab sticks, we’ll simply shred them lengthwise. It’s best to shred them into medium-sized pieces rather than very finely chopped, as this preserves a pleasant chewiness and texture.
Step 7
Now, let’s mix the crab stick and cucumber salad. Place the thinly sliced cucumber and the shredded crab sticks into a bowl. Add 3 tablespoons of mayonnaise, 2 pinches of salt, and 1 pinch of black pepper. Gently mix everything together. Be careful not to overmix, as this could make the cucumber mushy. Our refreshing and crunchy crab stick and cucumber salad filling is ready!
Step 8
Let’s season the rice for the Kimbap. Place 2 cups of warm rice in a bowl. Add 1/2 teaspoon of salt and 1 tablespoon of sesame oil. Using a rice paddle, gently mix the seasoning into the rice while it’s still warm so it absorbs the flavors evenly. It’s important to mix carefully to avoid mashing the rice grains, ensuring they remain fluffy.
Step 9
Now, let’s roll our Kimbap! Place a sheet of seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet. Arrange the perilla leaves on top of the rice for added aroma. Then, lay the prepared tuna mayo filling in a long line over the perilla leaves. Follow this with the egg strips and the crab stick and cucumber salad filling, layered together. This will create a generously filled Kimbap.
Step 10
It’s time to roll the Kimbap! Using the bamboo mat, roll the seaweed tightly and firmly. To ensure the end of the seaweed sticks securely, moisten it slightly with a few grains of rice before completing the roll. Once rolled, slice the Kimbap into your desired serving pieces. Congratulations, your fresh and delicious Crab Stick and Cucumber Salad Kimbap is complete! Enjoy your delightful creation!