Crispy Cucumber Kim Bibimbap: A Simple & Delicious Summer Delight
Cucumber Kim Bibimbap Recipe Using Fresh Cucumbers
Whip up this refreshing and crunchy Cucumber Kim Bibimbap at home for a delightful summer meal. The combination of crisp cucumbers, savory seaweed flakes, and a tangy-sweet sauce makes for a perfectly satisfying dish.
Main Ingredients
- 1.5 bowls of warm cooked rice (approx. 200g)
- 1 fresh cucumber
- 1 cup seaweed flakes (standard paper cup)
Cooking Instructions
Step 1
First, wash the fresh cucumber thoroughly. Trim off the ends, then slice it thinly into half-moon shapes or bite-sized pieces. It’s important to keep its crispness.
Step 2
Place the warm cooked rice (about 200g) into a bowl. Generously top the rice with the prepared sliced cucumber. Next, carefully drizzle 1.5 Tbsp of soy sauce over the ingredients.
Step 3
To add a touch of tanginess, pour 1.5 Tbsp of vinegar over the soy sauce. The vinegar will harmonize with the freshness of the cucumber, enhancing the overall flavor.
Step 4
Drizzle 1 Tbsp of sesame oil evenly over everything to add a rich, nutty aroma. The fragrant scent of sesame oil is sure to whet your appetite.
Step 5
If you like a bit of a spicy kick, add 0.5 Tbsp of mustard. For a milder flavor, opt for 0.5 Tbsp of wasabi. Feel free to adjust the amount to your preference.
Step 6
Add 1 Tbsp of mayonnaise for a smooth and creamy texture. Make sure to use a suitable amount so it mixes well with the other ingredients.
Step 7
Sprinkle 1 cup of seaweed flakes (measured with a standard paper cup) generously over the rice and cucumber. The seaweed flakes will contribute a delicious umami flavor to your bibimbap.
Step 8
Finally, sprinkle about 0.5 Tbsp of sesame seeds on top to finish. Now, use chopsticks or a spoon to mix all the ingredients together until well combined. Enjoy your Cucumber Kim Bibimbap, with its wonderful combination of crunchy cucumber and savory seaweed!
