Super Simple Summer Gimbap
Easy Summer Gimbap with Just 3 Filling Ingredients
There’s always someone in my family who insists that gimbap isn’t delicious without spinach. However, I believe that seasoned rice and pickled radish are all you truly need. Since spinach spoils easily in the hot summer, and other ingredients require cooking, I decided to skip them. Instead, I prepared the fillings by simply slicing fresh vegetables, making this a refreshingly simple gimbap. I call it ‘Summer Gimbap’! It’s perfect for warm days when you want something delicious and worry-free.
Ingredients- 1 cucumber
- 200g pickled radish (danmuji)
- 10 imitation crab sticks
- 2 + 2/3 bowls of cooked rice (approx. 380g)
- 1 Tbsp toasted sesame seeds
- 1/2 tsp salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, take 1 cucumber and use a peeler to lightly shave off only the bumpy parts of the skin. Then, cut it lengthwise into 4 pieces. Use a knife to carefully scoop out and discard the seedy core. Finally, slice the cucumber into thin matchsticks.
Step 2
Slice half of the 200g pickled radish (danmuji) into matchsticks of similar length to the cucumber. The crisp texture of the pickled radish will add a wonderful bite to the gimbap.
Step 3
Prepare the 10 imitation crab sticks by gently pulling them apart lengthwise into strands. This gives a better texture and visual appeal inside the gimbap rolls compared to cutting them.
Step 4
Now, let’s season the rice for the gimbap. Place 2 + 2/3 bowls (about 380g) of warm cooked rice into a large bowl. Add 1 Tbsp of sesame oil for aroma, 1 Tbsp of toasted sesame seeds for nutty flavor, and 1/2 tsp of salt for seasoning. Gently mix everything together with a spatula, being careful not to mash the rice grains, until all ingredients are evenly incorporated. This amount of seasoned rice will make approximately 4 rolls of gimbap.
Step 5
Finally, lay a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top edge. Arrange the prepared cucumber, pickled radish, and imitation crab sticks horizontally on top of the rice. Carefully and tightly roll the gimbap, ensuring the filling stays inside. You can moisten the top edge of the seaweed with a little water to help seal the roll securely. A light brush of sesame oil on the finished roll adds a nice sheen and extra flavor.