Viral Diet Whole Cucumber Kimbap (Chewed Recipe Adaptation)

An Upgraded Healthy & Delicious Whole Cucumber Kimbap with Avocado & Special Sauce

Viral Diet Whole Cucumber Kimbap (Chewed Recipe Adaptation)

Say goodbye to bland diet food! I’ve elevated the popular whole cucumber kimbap by adding fresh avocado and my own special sauce for an even more delightful experience. The crisp cucumber and creamy avocado, combined with a perfectly balanced sweet and savory sauce, create a fantastic flavor explosion. Give this recipe a try – it’s the ultimate choice for both health and taste!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Diet / Healthy
  • Cooking : Others
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Anyone

Kimbap Ingredients

  • 4 sheets of Gim (seaweed for kimbap)
  • 2 bowls of cooked rice
  • 4 fresh cucumbers
  • 1/2 ripe avocado
  • A little brown rice vinegar (for seasoning rice)
  • A little sesame oil (for rice and seaweed coating)
  • A little toasted sesame seeds (for garnish)

Special Recommended Sauce

  • 1/2 Tbsp Miso paste
  • 1 Tbsp water (to dissolve miso)
  • 1 Tbsp honey (adjust sweetness)
  • Store-bought sesame dressing (optional)

Cooking Instructions

Step 1

Peel the cucumbers using a peeler or knife, creating light grooves. This enhances texture and allows flavors to penetrate better. Trim off both ends of the cucumbers, keeping them long. Cut the avocado in half, remove the pit, peel, and slice it into pieces similar in length to the cucumbers.

Step 1

Step 2

In a bowl of warm rice, drizzle a little brown rice vinegar and gently mix with a spatula. Be careful not to mash the rice grains. Adding vinegar to very hot rice can cause the flavor to evaporate, so wait until it’s just warm. Prepare the kimbap seaweed sheets with the shiny side facing down.

Step 2

Step 3

Spread the seasoned rice thinly and evenly over the seaweed sheet, leaving about 1-2 cm bare at the top edge to help seal the roll. Now, place the prepared cucumber lengthwise on the rice. You can also add avocado slices alongside the cucumber, if desired. I made some rolls with just cucumber and others with both cucumber and avocado. Roll the kimbap tightly but gently, ensuring the rice grains aren’t crushed.

Step 3

Step 4

Brush the outside of the rolled kimbap with a thin layer of sesame oil. This prevents the seaweed from drying out and adds a nice sheen. When cutting the kimbap, lightly coat your knife with sesame oil or wipe it with a damp cloth between cuts. This prevents the rice from sticking to the blade, resulting in cleaner slices. Cut into bite-sized pieces.

Step 4

Step 5

Now, let’s make the special sauce! In a small bowl, combine the miso paste, honey, and water. Mix well until smooth. This creates a wonderfully balanced sweet and savory miso sauce. Drizzle this sauce lightly over the kimbap or use it as a dipping sauce. Finish by sprinkling toasted sesame seeds generously. For an extra touch, I paired half with the homemade miso sauce and the other half with store-bought sesame dressing. Both were delicious with the kimbap! Enjoy it your way!

Step 5



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