Whole Cucumber Kimbap with a Zesty Ssamjang Dip
Calling All Cucumber Lovers! Experience the Refreshing Crunch of Whole Cucumber Kimbap (feat. Homemade Ssamjang)
I’ve finally tried the incredibly popular whole cucumber kimbap that’s been trending! If you don’t absolutely detest cucumbers, this recipe is a must-try summer delight. It offers a wonderful balance of fresh, crisp cucumber and savory, slightly sweet ssamjang, making it a unique and satisfying dish.
Kimbap Ingredients- 1 bowl of warm rice (approx. 200g)
- 1 cucumber (medium size)
- Pickled radish wraps (optional, adds extra flavor)
Vinegar Seasoning- 1 Tbsp vinegar
- 1 tsp sugar
- 1/4 tsp salt
Ssamjang Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp jocheong (rice syrup) or oligodang
- 1/4 Tbsp minced garlic
- A pinch of toasted sesame seeds (for nutty flavor)
- A little sesame oil (for aroma)
- 1 Tbsp vinegar
- 1 tsp sugar
- 1/4 tsp salt
Ssamjang Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp jocheong (rice syrup) or oligodang
- 1/4 Tbsp minced garlic
- A pinch of toasted sesame seeds (for nutty flavor)
- A little sesame oil (for aroma)
Cooking Instructions
Step 1
First, prepare the vinegar seasoning for the rice. In a small bowl, combine 1 tablespoon of vinegar, 1 teaspoon of sugar, and 1/4 teaspoon of salt. Stir well until the sugar and salt are completely dissolved.
Step 2
Add 1 bowl of warm rice to the prepared vinegar seasoning. Gently mix with a spatula or spoon to coat the rice evenly. Be careful not to mash the rice grains. (Tip: For an extra nutty flavor, you can also season the rice with 1/2 tsp sesame oil and a pinch of salt instead of the vinegar mixture.)
Step 3
Lay a sheet of kimbap seaweed with the rough side facing up. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1 cm border along the top edge to help seal the roll.
Step 4
Arrange 2-3 pickled radish wraps (if using) over the rice. (You can skip the pickled radish, but it adds a delightful crunch and tanginess.) Place the whole, washed cucumber in the center of the pickled radish wraps. Carefully roll the seaweed tightly, ensuring the cucumber is enclosed. Pull the seaweed firmly as you roll to create a compact roll.
Step 5
Slice the tightly rolled kimbap into bite-sized pieces, about 1.5-2 cm thick. To ensure clean cuts, lightly dampen your knife with water between slices to prevent the rice from sticking.
Step 6
Now, let’s make the special ssamjang sauce that pairs perfectly with the kimbap. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of doenjang, 1 tablespoon of jocheong (or oligodang), and 1/4 tablespoon of minced garlic. Mix well. Finally, add a pinch of toasted sesame seeds and a little sesame oil, and stir again until thoroughly combined. Your delicious ssamjang is ready!
Step 7
Arrange the whole cucumber kimbap attractively on a plate. Serve the homemade ssamjang on the side for dipping. Dunking the kimbap into the ssamjang will elevate the flavors.
Step 8
Alternatively, you can spoon some of the ssamjang directly onto each slice of kimbap before serving. Adjust the amount of ssamjang to your personal taste for an even more delightful culinary experience!
