Refreshing Cucumber Crab Stick Kimbap: Perfect for Summer
Delicious Cucumber & Crab Stick Kimbap Recipe: Light and Healthy Summer Rolls
Enjoy a no-cook recipe perfect for hot summer days! This simple yet flavorful cucumber and crab stick kimbap is quick to make and incredibly satisfying.
Kimbap Ingredients- 3 sheets of kimbap seaweed (gim)
- 2 cucumbers
- 5 crab sticks (imitation crab)
- 350g cooked rice (about 2 bowls)
Filling and Seasoning- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- Mustard to taste (e.g., Japanese mustard)
- 1 Tbsp sesame oil
- Pinch of salt (for rice seasoning)
- 0.5~1 Tbsp coarse salt (for salting cucumbers)
- 3 Tbsp mayonnaise
- 1 Tbsp sugar
- Mustard to taste (e.g., Japanese mustard)
- 1 Tbsp sesame oil
- Pinch of salt (for rice seasoning)
- 0.5~1 Tbsp coarse salt (for salting cucumbers)
Cooking Instructions
Step 1
First, prepare the crab sticks. Gently shred them lengthwise with your hands; this enhances their texture. In a bowl, combine the shredded crab sticks with 3 tablespoons of mayonnaise, 1 tablespoon of sugar, and a touch of mustard to your liking. Mix well until everything is evenly coated. This sweet and tangy mixture is a perfect complement to the crisp cucumber.
Step 2
Season the cooked rice. Mix 1 tablespoon of sesame oil and a pinch of salt into the warm rice. Gently combine to ensure the seasoning is evenly distributed without mashing the rice grains. This simple seasoning will significantly boost the overall flavor of your kimbap.
Step 3
Prepare the cucumbers. Trim off the ends of the cucumbers, as they can sometimes be bitter. Peel the cucumbers using a vegetable peeler. Then, julienne the peeled cucumbers into thin strips. Place the julienned cucumbers in a bowl, add 0.5 to 1 tablespoon of coarse salt, and gently mix. Let them sit for about 15 minutes to salt and draw out excess moisture, which helps maintain their crispness.
Step 4
Squeeze out the excess water from the salted cucumbers. After 15 minutes, firmly squeeze the julienned cucumbers with your hands to remove as much liquid as possible. This step is crucial to prevent the kimbap from becoming soggy. Ensure they are well-drained for the best texture.
Step 5
Assemble the kimbap. Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Arrange the drained cucumber strips and the seasoned crab stick mixture lengthwise over the rice. Starting from the bottom edge, carefully and tightly roll the kimbap upwards, ensuring the filling stays in place.
Step 6
Finish and slice. Lightly brush the rolled kimbap with a little sesame oil for a glossy finish and enhanced aroma. This makes the kimbap look even more appetizing. Finally, slice the kimbap into bite-sized pieces using a sharp knife. Enjoy your delicious and refreshing cucumber crab stick kimbap – a perfect summer treat!
