Spicy Crab Stick Gimbap
How to Make 1-Serving Spicy Crab Stick Gimbap
I made spicy crab stick gimbap using leftover crab sticks and chili peppers at home. It’s savory and delicious. The little bites of spicy pepper make it even tastier. Let’s start the recipe for delicious ‘Spicy Crab Stick Gimbap’.
Ingredients- 1 sheet of Gim (seaweed for gimbap)
- 1 bowl of cooked rice
- 2 sticks of crab meat (imitation crab)
- 1/4 cucumber
- 1 Korean green chili pepper (Cheongyang pepper)
- 2 eggs
- 1/2 tsp sugar
- 2 pinches of salt
- 2 Tbsp mayonnaise
- A little black pepper
- 1/3 tsp salt (for salting cucumber)
- 1 Tbsp sesame oil
- A little sesame seeds
Rice Seasoning- 2 Tbsp vinegar
- 1 Tbsp sugar
- 3 pinches of salt
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 3 pinches of salt
Cooking Instructions
Step 1
First, peel the cucumber using a peeler, then cut it into thin julienne strips. Place the julienned cucumber in a bowl, add 1/3 tsp of salt, and gently mix. Let it sit for about 15 minutes to draw out moisture. Afterward, rinse the cucumber lightly under running water and squeeze out as much excess water as possible. This step prevents the gimbap from becoming soggy.
Step 2
Crack 2 eggs into a bowl, add 2 pinches of salt and 1/2 tsp of sugar, and whisk well. Heat a non-stick pan over medium-low heat. Pour the beaten egg mixture thinly to make an omelet, cooking until golden brown on both sides. It’s best to make it thin so it’s easier to roll.
Step 3
Once the omelet is cooked, cut it into 2 or 3 pieces that will fit nicely inside the gimbap roll. Letting it cool slightly before cutting will help prevent it from crumbling.
Step 4
Shred the crab sticks into bite-sized pieces. In a small bowl, combine the shredded crab sticks with 2 Tbsp of mayonnaise and a pinch of black pepper. Mix well until evenly coated. If the crab sticks are clumped together, gently pull them apart so the seasoning can distribute evenly.
Step 5
You can either finely mince the Korean green chili pepper or cut it in half lengthwise, depending on your preference for spiciness. I’ve used finely minced chili pepper here. Mincing the chili pepper allows it to be distributed evenly throughout the rice and filling, adding a pleasant spicy kick.
Step 6
Now, let’s season the rice. In a separate bowl, combine 2 Tbsp of vinegar, 1 Tbsp of sugar, and 3 pinches of salt. Stir until the sugar and salt are completely dissolved. Pour this seasoning mixture over the warm cooked rice. Gently mix the rice with a spatula, being careful not to mash the grains, until it’s well combined to create delicious seasoned rice.
Step 7
Place a sheet of Gim on your cutting board with the shiny side down. Spread about 2/3 of the seasoned rice evenly over the Gim, leaving a 1-2 cm border at the top edge. It’s helpful to dampen your hands slightly with water to prevent the rice from sticking as you spread it. Avoid overfilling with rice, as this can cause the gimbap to break when rolled.
Step 8
Arrange your prepared fillings neatly along the bottom edge of the rice-covered Gim, about 1-2 cm from the edge. Layer the salted cucumber strips, omelet pieces, mayonnaise-dressed crab sticks, and minced green chili pepper.
Step 9
Time to roll the gimbap! Starting from the edge closest to you, lift the Gim and roll it tightly over the fillings, pressing gently to create a compact cylinder. Continue rolling, pulling the Gim forward as you go, ensuring there are no gaps. Once rolled, brush the entire surface of the gimbap with 1 Tbsp of sesame oil for a glossy finish and sprinkle with sesame seeds. Slice into bite-sized pieces and enjoy your delicious homemade spicy crab stick gimbap!
