Crisp Cucumber Kimbap
Crisp Cucumber Kimbap
Refreshing Cucumber Kimbap for Summer
This cucumber kimbap is perfect for hot summer days when you don’t want to stand over a hot stove. The accompanying sauce is the perfect complement to this delightful dish.
Kimbap Ingredients- 1 cucumber
- 2 sheets of kimbap seaweed (gim)
- 1.5 bowls of cooked rice
- 1 packet of seasoned rice powder (for onigiri/kimbap)
Cucumber Kimbap Sauce- 2 Tbsp Ssamjang (Korean soybean paste)
- 2 Tbsp Mayonnaise
- 0.4 Tbsp Sugar (approx. 1/2 tsp)
- 2 Tbsp Ssamjang (Korean soybean paste)
- 2 Tbsp Mayonnaise
- 0.4 Tbsp Sugar (approx. 1/2 tsp)
Cooking Instructions
Step 1
In a bowl, combine 1.5 bowls of freshly cooked warm rice with 1 packet of seasoned rice powder. Mix gently with a spatula or spoon, being careful not to mash the rice grains. Ensure the seasoned powder coats the rice evenly.
Step 2
Wash the cucumber thoroughly. Trim off the ends and then julienne it into thin strips, about 0.3 cm thick. Cutting the cucumber thinly is key to prevent the kimbap from breaking when rolled.
Step 3
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread the prepared rice thinly over the seaweed, leaving a small border at the top edge. Generously pile the julienned cucumber on top of the rice. Carefully roll the kimbap tightly but without squeezing too hard, ensuring it doesn’t break.
Step 4
Slice the rolled kimbap into bite-sized pieces, approximately 2 cm wide. To ensure clean cuts and prevent sticking, lightly dampen your knife with water or make a slight score before cutting.
Step 5
In a small bowl, combine all the sauce ingredients: 2 Tbsp Ssamjang, 2 Tbsp Mayonnaise, and 0.4 Tbsp Sugar. Mix well with a fork or whisk until smooth and well combined. This creates a perfectly balanced sweet and savory dipping sauce.
Step 6
Arrange the sliced cucumber kimbap on a serving plate. Serve the prepared dipping sauce alongside, for dipping. Enjoy the refreshing crunch of the cucumber and the delightful, savory flavor of the special sauce.
