Crisp Cucumber and Flavorful Crab Stick Rolls: Cheongyang Mayo Cucumber Crab Kimbap
[Man-gae Recipe Contest] A Special Kimbap Featuring Seasonal Cucumbers and a Spicy Mayo Sauce
Cucumber kimbap is trending these days, using fresh, seasonal cucumbers! To join this trend, I’ve created a unique ‘Cucumber Crab Kimbap’ by thinly slicing cucumbers with a mandoline, and generously mixing shredded crab sticks with a spicy Cheongyang chili and mayonnaise sauce. The crispness of the fresh cucumber, the rich flavor of the crab stick, and the zesty kick from the Cheongyang mayo sauce create a delightful explosion of taste with every bite. It’s easy to make at home, perfect for a snack or a picnic lunch!
Kimbap Ingredients- 1 bowl of cooked rice (approx. 200g), warm
- 1 packet of crab sticks (approx. 100g)
- 2 Tbsp Cheongyang Mayo Sauce (store-bought or homemade)
- 2 sheets of kimbap seaweed (gim)
- 1 Tbsp sesame oil
- A tiny pinch of salt
- 1 Tbsp toasted sesame seeds
- 2 fresh perilla leaves (kkaennip)
- 1 medium cucumber
Cooking Instructions
Step 1
Introducing our ‘Cucumber Crab Kimbap,’ a delightful roll that’s both crisp and bursting with flavor. It’s perfect for making any day feel special!
Step 2
First, prepare the crab sticks. Gently shred one packet of crab sticks lengthwise into manageable pieces. In a bowl, combine the shredded crab sticks with 2 tablespoons of Cheongyang Mayo Sauce and mix well until evenly coated. This mixture will be the savory filling for your kimbap.
Step 3
In a separate bowl, place one bowl of warm cooked rice. Carefully add 1 tablespoon of sesame oil, a tiny pinch of salt, and 1 tablespoon of toasted sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains, to evenly distribute the seasoning. This seasoned rice forms the base of your kimbap.
Step 4
Wash the cucumber thoroughly and pat it dry. Using a mandoline slicer, thinly julienne the cucumber into long, fine strips. This ensures a pleasant crunch and integrates well with the other fillings. Lightly press the julienned cucumber with a paper towel to absorb any excess moisture, preventing the kimbap from becoming soggy.
Step 5
Lay one sheet of kimbap seaweed shiny-side down on a clean surface. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Place two perilla leaves on top of the rice, followed by a layer of the julienned cucumber, and finally, generously top with the prepared Cheongyang mayo crab stick mixture. Carefully roll the kimbap tightly from the bottom edge towards the top, using a kimbap mat if available for a neater roll.
Step 6
Once rolled, use a sharp knife to cut the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts and prevent the seaweed from tearing, you can lightly dampen the knife blade with water or a little oil.
Step 7
Arrange the freshly cut Cucumber Crab Kimbap pieces attractively on a serving plate, showcasing the colorful layers of the filling.
Step 8
Your delicious and refreshing ‘Cucumber Crab Kimbap’ is now ready to be enjoyed! Experience the delightful combination of crisp cucumber, savory crab, and spicy, creamy sauce in every bite.
