Tangy & Crunchy Cucumber and Carrot Pickles for Gimbap
#EasyRecipe #GimbapIngredients #CucumberCarrotPickles #HealthyGimbap #SummerGimbap
On hot summer days, ditch the stir-fried ingredients and opt for fresh, crunchy pickled cucumbers and carrots for a healthy and delicious gimbap! Pickling cucumbers and carrots in a sweet and sour brine makes them a fantastic addition to gimbap, ensuring they stay tasty and safe to eat even after some time. Here’s a super simple pickling recipe that makes delicious gimbap without any stir-frying. Paired with your usual gimbap fillings, it becomes a satisfying meal. These pickles are also incredibly versatile, perfect for sandwiches and more!
Carrot Pickle Ingredients- 1 Carrot (julienned)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 tsp Salt
Cucumber Pickle Ingredients- 1 Cucumber (julienned)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 tsp Salt
Gimbap Ingredients- Egg Omelet (thinly fried and sliced)
- Canned Tuna (drained)
- Imitation Crab Sticks (shredded or sliced)
- Ham (sliced and lightly pan-fried)
- Pickled Radish (julienned)
- Seasoned Burdock Root (julienned)
- 1 sheet Gimbap Seaweed
- 1.5 cups Cooked Rice
- 2 pinches Salt (for rice seasoning)
- 1 tsp Toasted Sesame Seeds (for rice seasoning)
- A little Sesame Oil (for rice seasoning)
- 1 Cucumber (julienned)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 tsp Salt
Gimbap Ingredients- Egg Omelet (thinly fried and sliced)
- Canned Tuna (drained)
- Imitation Crab Sticks (shredded or sliced)
- Ham (sliced and lightly pan-fried)
- Pickled Radish (julienned)
- Seasoned Burdock Root (julienned)
- 1 sheet Gimbap Seaweed
- 1.5 cups Cooked Rice
- 2 pinches Salt (for rice seasoning)
- 1 tsp Toasted Sesame Seeds (for rice seasoning)
- A little Sesame Oil (for rice seasoning)
Cooking Instructions
Step 1
First, wash and peel the carrot. Julienne it into approximately 0.5 cm thick strips and place it in an airtight container.
Step 2
Add 2 Tbsp sugar, 2 Tbsp vinegar, and 1 tsp salt to the julienned carrots. Mix well. Close the container lid and gently shake it to ensure everything is evenly coated (shake-shake!).
Step 3
Wash the cucumber, trim off the ends, and julienne it to a similar thickness as the carrots. Place the julienned cucumber in a separate bowl, add 2 Tbsp sugar, 2 Tbsp vinegar, and 1 tsp salt, and toss to combine. Let both the carrots and cucumbers pickle at room temperature for about 15-20 minutes.
Step 4
After pickling at room temperature, thoroughly squeeze out the excess liquid from both the cucumbers and carrots by hand. It’s crucial to remove as much moisture as possible so the gimbap doesn’t become soggy and holds its shape well. These pickles are wonderfully versatile and can be used in sandwiches, salads, and more!
Step 5
Prepare the egg omelet by frying it thinly, then slicing it into strips. Also, have your squeezed pickled cucumber and carrot ready. (Feel free to add other preferred ingredients like fish cakes or fried tofu.)
Step 6
Ensure all the oil is drained from the canned tuna. For the rice, while it’s still warm, season it with 2 pinches of salt, 1 tsp of toasted sesame seeds, and a little sesame oil, mixing gently to avoid mashing the grains.
Step 7
Spread the seasoned rice thinly over the gimbap seaweed sheet. Arrange the pickled carrots, pickled cucumbers, egg omelet, tuna, imitation crab sticks, ham, pickled radish, and seasoned burdock root along the center. Carefully roll the gimbap tightly from one end to the other.
Step 8
Once rolled, use a gimbap knife or a regular knife slightly dampened with water to slice the roll into bite-sized pieces. Running the knife under water helps it glide smoothly through the seaweed.
Step 9
Your healthy and delicious gimbap, packed with tangy and crunchy pickled cucumbers and carrots, is now complete! Enjoy this fresh homemade treat right away.
