Spicy Crab Stick Salad Gimbap: Clean and Refreshing!
Easy Homemade Crab Stick Salad Gimbap Recipe – A Hint of Chili Powder for a Perfect Kick!
This salad gimbap is not greasy, offering a clean and refreshing taste with a subtle hint of spice from the chili powder. It perfectly balances the creamy crab stick salad with the crispness of cucumber, making it a delightful meal or a special treat for lunchboxes.
Gimbap Ingredients- 2 bowls cooked rice (approx. 400g)
- 2 sheets gimbap seaweed
- 5 crab sticks (imitation crab)
- 1/2 cucumber (medium size)
- 6 perilla leaves
Cooking Instructions
Step 1
In a bowl of warm cooked rice (about 2 bowls), mix in 1 tsp of sesame oil and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains. This seasoned rice forms the flavorful base of your gimbap.
Step 2
Wash the cucumber, remove the seedy core, and thinly julienne it. Shred the crab sticks into bite-sized pieces with your hands. These prepared ingredients will add satisfying crunch and texture to your gimbap.
Step 3
In a separate bowl, combine the shredded crab sticks and julienned cucumber. Add 2 Tbsp of mayonnaise, 1 tsp of chili powder, the remaining 1 tsp of sesame oil, a pinch of salt, and a pinch of black pepper. Mix everything thoroughly. The chili powder is key to cutting through any richness and adding a pleasant spicy note. Taste and adjust seasoning with more salt or mayonnaise if needed.
Step 4
Lay a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly and thinly over the seaweed, leaving a small border at the top. Be careful not to overfill with rice, as this can cause the gimbap to burst. Arrange the washed and stemmed perilla leaves in a single layer over the rice. The perilla leaves add an aromatic layer and act as a barrier between the rice and the filling.
Step 5
Generously spoon the prepared crab stick salad mixture over the perilla leaves. Gently cover the filling with a few more perilla leaves if desired. Using the bamboo mat, tightly roll the gimbap from the bottom up. Lightly moisten the top edge of the seaweed with water to help seal the roll securely.
Step 6
Tidy up the sides of the rolled gimbap. Dip a sharp knife in water and slice the gimbap into bite-sized pieces, about 1-inch thick. Slicing cleanly in one motion will prevent the gimbap from falling apart. Enjoy your delicious crab stick salad gimbap as is, or serve with soy sauce or a soy-wasabi dipping sauce for an extra flavor boost.
