Buckwheat Noodle Gimbap with Tsuyu Dipping Sauce (Rice-Free Roll)
How to Make Delicious Buckwheat Noodle Gimbap Using Tsuyu – A Rice-less Gimbap!
Enjoy this refreshing Buckwheat Noodle Gimbap, perfect for warm weather! Instead of rice, we use buckwheat noodles for a lighter, tangier flavor profile, enhanced by the rich umami of tsuyu. This detailed recipe is designed for beginners, ensuring a delightful culinary experience.
Gimbap Ingredients- 3 sheets of Gimbap seaweed
- 3 eggs
- 1 cucumber
- 1 imitation crab stick
- 200g buckwheat noodles
Buckwheat Noodle Seasoning- 1-2 Tbsp Tsuyu (Japanese soy sauce base)
- 1 Tbsp sesame oil (adjust to taste)
- 1 Tbsp tuna extract (optional, for added depth)
- Pinch of black pepper
- Pinch of salt
Dipping Sauce- 0.5 Tbsp Tsuyu
- 1 Tbsp soy sauce
- 1 Tbsp water
- Small amount of wasabi
- 1-2 Tbsp Tsuyu (Japanese soy sauce base)
- 1 Tbsp sesame oil (adjust to taste)
- 1 Tbsp tuna extract (optional, for added depth)
- Pinch of black pepper
- Pinch of salt
Dipping Sauce- 0.5 Tbsp Tsuyu
- 1 Tbsp soy sauce
- 1 Tbsp water
- Small amount of wasabi
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Peel its skin using a vegetable peeler, then cut it into thin matchsticks. Place the julienned cucumber in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture. Afterward, squeeze the cucumber firmly to remove excess water before setting aside. This step is crucial to prevent the gimbap from becoming soggy.
Step 2
In a separate bowl, crack the 3 eggs. Add a pinch of black pepper and 1 Tbsp of tuna extract (if using) and whisk well. Heat a non-stick pan over medium heat. Pour in the egg mixture and cook until set, creating a thin omelet. Carefully roll it up and let it cool slightly before slicing it into three equal portions. Slicing it into thicker strips ensures it holds its shape well within the roll.
Step 3
Bring a pot of water to a rolling boil. Add the 200g of buckwheat noodles and cook for the time indicated on the package (usually 4-6 minutes), until al dente. Drain the noodles in a colander and immediately rinse them under cold running water to stop the cooking process and enhance their chewy texture. Ensure all excess water is thoroughly drained. This step is vital for achieving the perfect texture for your buckwheat gimbap.
Step 4
Transfer the drained buckwheat noodles to a mixing bowl. Add 1-2 Tbsp of tsuyu and 1 Tbsp of sesame oil. Gently toss and mix the noodles to evenly coat them with the seasoning. You can adjust the amount of tsuyu to your preference. The sesame oil adds a lovely aroma and flavor, and you can omit it or add more if you like. Ensure the noodles are well-seasoned before rolling.
Step 5
Cut the imitation crab sticks into three equal portions lengthwise. This preparation makes them easy to place inside the gimbap roll.
Step 6
Lay a sheet of gimbap seaweed on a bamboo rolling mat, shiny side down. Spread about two-thirds of the seasoned buckwheat noodles evenly over the seaweed, leaving a 1-inch border along the top edge. This border will help seal the roll. Arrange the prepared cucumber strips, egg omelet slices, and imitation crab sticks horizontally over the noodles. Carefully lift the edge of the bamboo mat closest to you and begin rolling the gimbap tightly, applying gentle pressure. Once rolled, slice the gimbap into bite-sized pieces, approximately 1.5 to 2 cm thick.
Step 7
In a small bowl, combine 0.5 Tbsp tsuyu, 1 Tbsp soy sauce, 1 Tbsp water, and a small amount of wasabi. Whisk until well blended to create a dipping sauce. Adjust the amount of wasabi to your liking. This flavorful dipping sauce perfectly complements the refreshing buckwheat noodle gimbap.
