Crispy Cucumber & Crab Stick Kimbap: A Flavorful Twist
Crispy Cucumber & Crab Stick Kimbap: A Flavorful Twist
Must-Try Cucumber Kimbap with Crab Sticks: Prepare for a Taste Sensation!
Adding a whole cucumber to your kimbap might sound unusual, but trust us, it’s incredibly delicious! The refreshing crunch of cucumber paired with the soft, savory crab sticks creates an addictive flavor combination. This kimbap is perfect for a weekend meal or a delightful snack that will keep you coming back for more.
Main Ingredients- 2 Cucumbers
- 4 Crab sticks (imitation crab meat)
- 3 Eggs
Rice Seasoning- 1.5 bowls Cooked rice (hot)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Rice vinegar
- 1/2 Tbsp Sugar
Seasoning & Others- 3 Tbsp Mayonnaise
- Salt to taste
- Pepper to taste
- 1.5 bowls Cooked rice (hot)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Rice vinegar
- 1/2 Tbsp Sugar
Seasoning & Others- 3 Tbsp Mayonnaise
- Salt to taste
- Pepper to taste
Cooking Instructions
Step 1
Begin by trimming the ends of the cucumbers and slicing them in half lengthwise. Use a spoon to carefully scoop out and discard the watery seeds. This step helps reduce excess moisture. Sprinkle about 3-4 pinches of salt over the cucumber halves and let them sit for about 5 minutes to draw out moisture. Gently squeeze out any excess water before proceeding.
Step 2
Shred the crab sticks finely with your fingers. In a bowl, combine the shredded crab sticks with 3 tablespoons of mayonnaise, a pinch of pepper, and 2-3 pinches of salt. Mix well to create a creamy and flavorful filling.
Step 3
Crack the 3 eggs into a separate bowl. Add 1 teaspoon of sesame oil and 2 pinches of salt. Whisk the eggs thoroughly until well combined and the stringy part of the egg white is broken. This will ensure a tender and flavorful omelet.
Step 4
Lightly grease a non-stick pan and wipe off any excess oil with a paper towel. Pour the beaten egg mixture into the pan over low heat, spreading it thinly to create an omelet. Cook until lightly golden on both sides. Once cooled slightly, cut the omelet in half lengthwise to fit the kimbap rolls.
Step 5
In a bowl, combine 1.5 bowls of hot cooked rice with 1 tablespoon of rice vinegar, 1/2 tablespoon of sugar, and 1/3 teaspoon of salt. Mix gently to create a seasoned rice mixture. Stir in 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, mixing carefully to avoid mashing the rice grains.
Step 6
Place a sheet of nori (seaweed) on a bamboo rolling mat. Spread the seasoned rice evenly over the nori, leaving a small border at the top. Lay the two halved omelet pieces on top of the rice. Arrange the drained cucumber pieces lengthwise over the omelet, followed by a generous layer of the seasoned crab stick mixture. Carefully roll the kimbap tightly using the bamboo mat, ensuring the filling stays intact. Slice the rolled kimbap into bite-sized pieces and enjoy! Tip: Ensure the cucumber is well-drained to prevent the kimbap from becoming soggy.
