Crisp Cabbage and Carrot Rapa Cucumber Kimbap
Crisp Cabbage and Carrot Rapa Cucumber Kimbap
Refreshing and Zesty Summer Delight! Cabbage and Carrot Rapa Cucumber Kimbap Recipe
Experience the ultimate summer treat with our special cucumber kimbap! This version elevates the popular cucumber kimbap by adding a vibrant and refreshing cabbage and carrot rapa. The crispness of the cucumber is perfectly complemented by the tangy and sweet rapa, creating a harmonious flavor profile that doesn’t require separate vinegared rice seasoning. Making a batch of rapa ahead of time for refrigerating allows it to last up to a week, making it a versatile addition not just for kimbap but also for salads. We’ve also included a fluffy egg omelet, a spicy tuna mayo filling, and a slice of cheddar cheese for a delightful balance of textures and tastes. While delicious on its own, the addition of cabbage rapa brings an extra layer of freshness and a cleansing sensation to your palate. This kimbap is truly designed for summer – light, refreshing, and incredibly satisfying. Enjoy a delightful meal that will help you beat the heat!
Kimbap Base Ingredients- 2 bowls of freshly cooked rice
- 2-3 sheets of seaweed (gim)
- 1 crisp cucumber
- 2 slices of cheddar cheese
- 3 fresh eggs
- 1/2 tsp salt (for egg omelet)
- 6-7 tbsp fresh cabbage rapa
- 6 tbsp spicy tuna mayo
- 6-7 perilla leaves (kkaennip)
- A little sesame oil (for finishing)
- A sprinkle of sesame seeds
Spicy Tuna Mayo Filling Ingredients- 1 can of tuna, drained
- 1 Korean green chili pepper (remove seeds and finely mince)
- 2 tbsp mayonnaise
- A pinch of salt
- A pinch of black pepper
Homemade Cabbage Carrot Rapa- 300g cabbage
- 100g red cabbage
- 1/2 carrot
- 2 tbsp olive oil
- 2 tbsp whole grain mustard
- 1.5 tbsp lemon juice
- 1 tbsp sugar
- 1 tbsp honey
- 1/2 tsp salt
- A pinch of black pepper
- 1 can of tuna, drained
- 1 Korean green chili pepper (remove seeds and finely mince)
- 2 tbsp mayonnaise
- A pinch of salt
- A pinch of black pepper
Homemade Cabbage Carrot Rapa- 300g cabbage
- 100g red cabbage
- 1/2 carrot
- 2 tbsp olive oil
- 2 tbsp whole grain mustard
- 1.5 tbsp lemon juice
- 1 tbsp sugar
- 1 tbsp honey
- 1/2 tsp salt
- A pinch of black pepper
Cooking Instructions
Step 1
In a bowl, whisk the 3 eggs with 1/2 tsp of salt until well combined. Heat a non-stick pan over medium heat and cook the egg mixture into a thin, even omelet. Season the omelet slightly saltier than usual, as it complements the other fillings. Once cooked, fold the omelet in half while still warm. Let it cool completely, then slice it into strips about 1 cm thick.
Step 2
Drain the oil from the canned tuna thoroughly by placing it in a sieve. Press gently with a spoon to remove as much oil as possible. This step is crucial for preventing greasiness when you add the mayonnaise.
Step 3
To the drained tuna, add the finely minced Korean green chili pepper, 2 tbsp of mayonnaise, a pinch of salt, and a pinch of black pepper. Mix everything well until combined. Adjust the amount of chili pepper to your spice preference.
Step 4
Wash the cucumber and cut it lengthwise into 4 equal pieces. Cutting it this way makes it easier to eat and enhances its crisp texture within the kimbap.
Step 5
Rinse the perilla leaves under cold water, then gently pat them dry. Their aromatic flavor adds another dimension to the kimbap.
Step 6
Lightly toast the seaweed sheets (gim) on a dry pan or in the microwave for about 20-30 seconds until they become slightly crisp. Be careful not to over-toast. Microwave wattage varies, so start with a shorter time and check periodically. Crispy seaweed is easier to roll and less likely to break.
Step 7
Prepare the cabbage and carrot rapa. Finely julienne the cabbage, red cabbage, and carrot. In a bowl, combine them with olive oil, whole grain mustard, lemon juice, sugar, honey, salt, and pepper. Mix well. This rapa can be stored in the refrigerator for up to a week.
Step 8
Prepare the freshly cooked rice. Let it cool slightly so it’s warm but not steaming hot, as excessively hot rice can make the seaweed soggy.
Step 9
Place a seaweed sheet on a kimbap rolling mat. Spread the rice thinly and evenly over the seaweed, leaving about a 2 cm border along the top edge. This border will help seal the kimbap when rolled.
Step 10
Layer the fillings onto the rice: place a perilla leaf, followed by two pieces of cucumber, a generous amount of tuna mayo, and the cabbage rapa. Top with the sliced egg omelet and a slice of cheddar cheese.
Step 11
Starting from the edge closest to you, tightly roll the kimbap, pressing gently to compact the fillings. Continue rolling, ensuring it’s firm. If the end doesn’t stick, lightly moisten the exposed seaweed edge with water. The residual heat from the rice usually helps it seal, but a little water ensures a secure roll.
Step 12
Brush the outside of the rolled kimbap with a little sesame oil for shine and sprinkle with sesame seeds. Slice the kimbap into bite-sized pieces and arrange them on a serving plate. Enjoy your refreshing and crisp Cabbage and Carrot Rapa Cucumber Kimbap!
