Refreshing Cucumber Cold Noodles Gimbap
Refreshing Cucumber Cold Noodles Gimbap
Cucumber Cold Noodles Gimbap made with Cucumbers and Eggs
As June begins, the daily question of ‘What should I eat today!’ becomes a challenge, and with appetites waning in the heat, I wanted to make a more delicious meal using Nongshim Nest Cold Noodles. I’ve created a refreshing cucumber cold noodle dish, a trending favorite, using the popular cucumber. This recipe offers a delightful twist to traditional gimbap, perfect for beating the summer heat.
Main Ingredients- Nongshim Nest Bibim Naengmyeon (Spicy Cold Noodles) 1 pack
- Fresh Eggs 2
- Crisp Cucumber 1
Gimbap Ingredients- Gimbap Seaweed Sheet 1 sheet
- Gimbap Seaweed Sheet 1 sheet
Cooking Instructions
Step 1
Introducing the ‘Cucumber Cold Noodles Gimbap’, a dish that’s both refreshing and flavorful. It’s a special recipe designed to invigorate your taste buds during the hot weather.
Step 2
Let’s gather our fresh ingredients! (Purchase prices from the recipe contest are for reference.) We’ll be making this delicious Nongshim Nest Cold Noodles Gimbap using 2 quality eggs and 1 seasonal cucumber.
Step 3
First, wash the cucumber thoroughly. Using a peeler or a vegetable slicer, cut the cucumber into long, thin strips. This preparation method helps maintain the cucumber’s crisp texture when used as a filling.
Step 4
Crack the 2 eggs into a bowl, whisk them well with a pinch of salt (or a dash of cooking wine for extra flavor), and beat until smooth. Heat a rectangular egg pan over medium-low heat, pour a thin layer of the egg mixture, and cook slowly. Once lightly golden, flip and cook the other side briefly. Let it cool, then cut it into strips suitable for gimbap filling.
Step 5
The charm of Nongshim Nest Bibim Naengmyeon lies in its spicy and tangy sauce, made from fermented Korean pears and red chili peppers, and its chewy noodles that are dried immediately after being freshly made. Bring 800ml of water to a rolling boil in a pot over high heat. Once boiling, add the noodles and dried pollack garnish. Reduce the heat to medium-low and cook for about 3 minutes, stirring occasionally with chopsticks to prevent sticking. Be careful not to overcook, as the noodles can become mushy.
Step 6
Rinse the cooked noodles thoroughly under cold running water to remove excess starch, then drain them completely in a colander. Place the drained noodles in a bowl and add the Nongshim Nest Bibim Naengmyeon sauce packet. Mix well.
Step 7
Put on disposable gloves and gently toss the noodles with the sauce until evenly coated. Allow the noodles to marinate in the sauce for a short while to let the flavors meld.
Step 8
Now, it’s time to roll the gimbap. Place a sheet of gimbap seaweed, rough side up, on a rolling mat. Layer the prepared egg omelet, the crisp cucumber strips, and the dressed cold noodles in that order. Avoid overfilling, as this can cause the gimbap to break apart when rolled.
Step 9
Carefully and tightly roll the gimbap, leaving a small margin at the edge. Use the rolling mat or your hands to press firmly as you roll to ensure a compact roll. Continue rolling all the way to the end.
Step 10
Brush the surface of the rolled gimbap with a little sesame oil for a glossy finish and sprinkle with toasted sesame seeds for added aroma and flavor. Slice the gimbap into bite-sized pieces (about 1.5-2 cm thick) and arrange them nicely on a plate. For cleaner cuts, you can lightly coat your knife with sesame oil before slicing.
Step 11
Arrange the finished Cucumber Cold Noodles Gimbap on a square plate and sprinkle a little more sesame seeds on top for garnish. The vibrant green of the cucumber, the yellow of the egg, and the red of the bibim naengmyeon create a visually appealing dish.
Step 12
Your refreshing Cucumber Cold Noodles Gimbap is complete! The delightful combination of crunchy cucumber, chewy noodles, and savory gimbap will bring a burst of happiness to your palate. Enjoy your delicious meal!
