Refreshing and Crunchy Cucumber Kimbap for Summer
Cool Cucumber Kimbap to Boost Your Appetite in Summer
This summer, let’s make a simple and nutritious kimbap for family members who might have lost their appetite due to the heat. We’ll be making a refreshing cucumber kimbap that’s easy to prepare and full of healthy ingredients. Its crisp texture and fresh flavor make it a perfect light meal for the hot season!
Kimbap Ingredients- 2 bowls cooked rice
- 1/2 cucumber
- 1/2 carrot
- 8 strips thick-cut bacon (as a substitute for kimbap ham)
- 4 imitation crab sticks
- 4 large eggs (or 6 small eggs)
- 4 strips pickled radish (danmuji)
- 4 slices cheese
Rice Seasoning- 0.5 Tbsp salt
- 2 Tbsp sesame oil
- 3 Tbsp toasted sesame seeds
- 0.5 Tbsp salt
- 2 Tbsp sesame oil
- 3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare half a carrot and cut it into thin, long julienne strips. Cutting the vegetables for kimbap into similar lengths will make your rolls look neat.
Step 2
Heat about 1 Tbsp of cooking oil (like canola oil) in a frying pan over medium-low heat. Add the julienned carrots and stir-fry until they are slightly softened. This brings out their natural sweetness.
Step 3
Prepare 4 large eggs (or about 6 smaller eggs). These will be used to make the egg crepes for the kimbap.
Step 4
Crack the eggs into a bowl. You can add a pinch of salt if you like, but it’s optional. Whisk the eggs thoroughly with a fork or whisk, breaking up the chalazae (the white stringy bits) until smooth. This ensures you’ll get a beautiful, even crepe.
Step 5
In a non-stick pan, add a generous amount of cooking oil and heat over low heat. Pour in the whisked egg thinly to create an egg crepe. Cook until one side is set, then gently flip and cook the other side. Aim for a thin crepe; it’s easier to roll. Let the cooked crepes cool slightly before slicing.
Step 6
Wash half a cucumber thoroughly. Cut it lengthwise into halves, then gently scoop out the seedy core. Slice the cucumber into thin strips. Removing the core helps reduce excess moisture, preventing the kimbap from becoming soggy.
Step 7
Instead of using kimbap ham, we’re using thick-cut bacon. Cook the bacon strips over low heat until crispy but not burnt. Drain off excess grease with a paper towel for a cleaner taste. Once cooked, cut the bacon into bite-sized pieces.
Step 8
Cook the rice so it’s slightly firm or ‘al dente’. If the rice is too mushy, the kimbap might burst or fall apart easily. Try using slightly less water than you normally would when cooking rice.
Step 9
In a bowl with the warm rice, add 0.5 Tbsp salt, 3 Tbsp toasted sesame seeds, and 2 Tbsp sesame oil. Gently mix everything together with a rice paddle, being careful not to mash the rice grains. The key is to lightly toss the rice so each grain is coated with seasoning.
Step 10
All the filling ingredients are now ready! For this summer kimbap, we’ve chosen refreshing cucumber instead of spinach. By using the cucumber raw without salting it, its crisp texture and fresh, cooling flavor remain intact, making the kimbap wonderfully invigorating.
Step 11
Place a sheet of dried seaweed (nori) on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the entire sheet of seaweed, leaving a small border at the top edge. Make sure the rice layer is thin, as too much rice can cause the kimbap to burst or the fillings to slide out.
Step 12
Start by layering a slice of cheese directly on top of the rice. Then, arrange the prepared ingredients—julienned carrots, egg crepes, imitation crab sticks, bacon, and pickled radish—on top of the cheese. It’s best to layer the thicker ingredients first.
Step 13
Using the bamboo mat, carefully and tightly roll the kimbap. Ensure the seaweed doesn’t tear. Press gently as you roll to create a firm roll. Seal the edge with a little water or by pressing it firmly.
Step 14
Before cutting the kimbap, sharpen your knife. For cleaner cuts, you can briefly heat the knife blade over a flame or dip it in cold water and wipe it dry; this prevents the rice from sticking. Slice the kimbap neatly with your sharp knife to reveal a delicious, refreshing, and crunchy summer kimbap! Enjoy your meal.
