Crispy Whole Cucumber Kimbap
Perfect for Hiking or Picnics! Refreshing and Unique Whole Cucumber Kimbap Recipe
Tired of ordinary kimbap? Introducing Whole Cucumber Kimbap, featuring the refreshing crunch and clean taste of crisp cucumbers. It’s surprisingly delicious and incredibly satisfying, especially for outdoor activities.
Kimbap Ingredients- 1 sheet of kimbap seaweed (gim)
- 1.5 bowls of cooked rice (warm)
- 1 plump cucumber
- Salt to taste
- Sesame oil to taste
- Toasted sesame seeds to taste
Cooking Instructions
Step 1
Time to season the rice! In 1.5 bowls of warm cooked rice, add a pinch of salt for seasoning, a drizzle of nutty sesame oil, and a sprinkle of toasted sesame seeds. Gently mix with a spatula to prevent the rice from clumping. Ensuring each grain of rice is evenly coated with flavor is key.
Step 2
Let’s prepare the cucumber to maintain its crisp texture. Using a peeler (like a potato peeler), thinly peel the skin off the cucumber. After peeling, rinse it thoroughly under running water and pat it dry. This step ensures the cucumber inside your kimbap remains extra crunchy and fresh.
Step 3
Preparing to roll the kimbap tightly. Trim both ends of the cucumber so its length matches the width of your kimbap seaweed sheet. The goal is to have the cucumber fit evenly within the seaweed, not sticking out, which is crucial for a neat roll.
Step 4
Now, let’s start making the kimbap. Place the kimbap seaweed sheet rough-side up on a cutting board. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet. Be careful not to spread the rice too thick, as this can cause the kimbap to burst when rolled.
Step 5
It’s time to place the star of our kimbap – the whole cucumber. Lay the prepared cucumber lengthwise in the center of the rice-covered seaweed. The cucumber will act as the core, helping the roll stay intact and maintain its shape beautifully.
Step 6
This is the final step to complete your delicious Whole Cucumber Kimbap. Lightly moisten the edge of the seaweed sheet with water; this helps it seal securely. Using a kimbap mat or your hands, gently but firmly roll the seaweed from the bottom edge, enclosing the cucumber. Roll it tightly but be careful not to tear the seaweed. Seal the end with the dampened edge to prevent the kimbap from unraveling.
Step 7
Now, let’s slice it into bite-sized pieces. To get clean cuts without the rice sticking, lightly moisten your knife with water or a bit of oil before slicing. Cut the kimbap into pieces about 2-3 cm thick.
Step 8
Arrange your beautifully made Whole Cucumber Kimbap on a serving plate. While delicious on its own, it pairs wonderfully with a side of ssamjang (spicy soybean paste), a tangy gochujang sauce, or creamy mayonnaise. We found that ssamjang offered the most delightful combination. Enjoy exploring your favorite pairings!
