Crispy Cucumber and Creamy Crab Stick Kimbap
Kimbap with Refreshing Cucumber and Tender Crab Stick: A Perfect Harmony
Discover the delightful Kimbap featuring the refreshing crunch of cucumber and the delicate sweetness of crab sticks. This recipe is simple yet special, perfect for everyone to follow. Learn the secret to perfectly salting cucumbers and tips for filling your kimbap beautifully!
Main Ingredients- 2 cucumbers
- 3 pinches of salt
- 5 crab sticks (imitation crab meat)
- 3 Tbsp mayonnaise
- 2 pinches of salt
- A pinch of black pepper
Cooking Instructions
Step 1
Wash the cucumbers thoroughly, then cut them in half lengthwise. Use a teaspoon to carefully scoop out the seeds from the center. This makes it easy and convenient to prepare the cucumber for the kimbap.
Step 2
Sprinkle 2 pinches of salt evenly onto the cut side of the cucumber halves where the seeds were removed. Next, lightly score the skin side of the cucumber with a knife, then sprinkle salt on the remaining cut surface. Let it salt for about 20 minutes. Salting the cucumber after lightly peeling the skin helps it to become crispier and absorb flavors better.
Step 3
Once the cucumbers are well-salted, lightly rinse them under running water and gently squeeze out excess moisture by hand. For best results, pat them dry with paper towels to remove any remaining water.
Step 4
If the cucumbers bend slightly as shown in the picture after salting, it means they have absorbed the salt well and are perfectly prepared!
Step 5
Shred the crab sticks into thin pieces. In a bowl, combine the shredded crab sticks with 3 tablespoons of mayonnaise, 2 pinches of salt, and a pinch of black pepper. Mix well to create a creamy and flavorful filling.
Step 6
Now, let’s prepare the egg omelet. Crack 3 eggs into a bowl. Add 1 teaspoon of sesame oil and a pinch of salt. Whisk everything together until well combined, ensuring the egg yolks and whites are thoroughly mixed.
Step 7
Heat a non-stick pan over medium-low heat and add a little cooking oil. Wipe the oil thinly with a paper towel to coat the pan. Reduce the heat to low, then pour in the whisked egg mixture in a thin layer. When about 90% of the egg is cooked, insert a chopstick into the center to allow any uncooked egg to flow underneath, and then gently flip the omelet to cook the other side briefly.
Step 8
Repeat this process to make a total of two thin and delicate egg omelets. One can be used as a filling for the kimbap, and the other can be used for decoration or an extra layer.
Step 9
It’s time to season the rice for the kimbap. In 2 bowls of rice (black rice or white rice are both fine), add 1 tablespoon of sesame oil, a pinch of salt, 1/2 tablespoon of sugar, and 1 tablespoon of vinegar. Mix thoroughly. Finally, sprinkle in a pinch of toasted sesame seeds for extra nutty flavor. Since you’ll be making two kimbap rolls, divide this seasoned rice into two portions.
Step 10
Prepare to roll your kimbap. Place a bamboo rolling mat on your cutting board and lay a sheet of kimbap seaweed on top. Kimbap seaweed has a shiny side and a rough side; place it with the rough side facing up, as this helps the rice stick better. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet (the amount of rice, when formed into a ball, should be about the size of a baseball). Arrange the prepared egg omelet on top of the rice. Next, place the well-drained, salted cucumber strips lengthwise. Finally, fill the gaps between the cucumbers with the seasoned crab stick mixture.
Step 11
Now, let’s shape the kimbap nicely. Cover the filling with the cucumber strips, creating a neat roll that resembles a whole cucumber, making it look even more appetizing.
Step 12
It’s time to roll the kimbap tightly. Using the bamboo mat, start rolling from the edge closest to you, pressing firmly to ensure the cucumber, egg, and crab stick fillings are held securely within the roll. Continue rolling until you reach the end of the seaweed.
Step 13
After rolling the kimbap, brush a thin layer of sesame oil over the surface of the seaweed. This will give it a beautiful sheen, making it look more appealing, and also help keep the seaweed from drying out.
Step 14
Here’s a handy tip for slicing kimbap cleanly! Either warm the blade of your knife by briefly holding it over a flame, or apply a thin coat of sesame oil to the blade before cutting. This prevents the kimbap from sticking to the knife and ensures neat slices. Cut into your desired bite-sized pieces.
Step 15
While the original YouTube recipe used white rice, using black rice gives this kimbap a unique charm. The nutty flavor and texture of the black rice add another layer of deliciousness to the kimbap.
Step 16
Your delicious Cucumber and Crab Stick Kimbap is ready! It’s convenient to make with just three simple fillings: cucumber, crab stick, and egg. The combination of the cucumber’s crispness and the crab stick’s tenderness creates a truly fantastic harmony. Remember, properly salting the cucumber is key to its flavor, so don’t skip that step! If you’re looking for a change from regular kimbap, give this special Cucumber and Crab Stick Kimbap a try!
