Mini Cucumber Gimbap to Boost Your Summer Appetite (Made with 2 Cucumbers)

Ingredients−1servings+

• Cucumber2
• Salt1 teaspoon
• Olive oilas needed
• Minced garlicas needed
• Soy sauce1 tablespoon
• Perilla oilas needed
• Toasted sesame seedsas needed
• Cooked rice1 serving
• Saltas needed
• Toasted sesame oilas needed
• Sesame seedsas needed
• Gim (seaweed sheets)3 sheets
• Wasabias needed
• Tofu200g
• Soy sauce2 tablespoons
• Lemon juice3 tablespoons
• Allulose2 tablespoons
• Perilla oil2 tablespoons
• Perilla seed powder1 tablespoon
• Water2 tablespoons

Directions▶ Start cooking

1. Trim both ends of the cucumber, then slice it not too thinly.
2. Add 1 teaspoon of salt to the sliced cucumber, toss to combine, and let it marinate for 15 minutes.⏱ 15m
3. After 15 minutes, squeeze out the water from the marinated cucumber.⏱ 15m
4. In a pan with oil, add minced garlic and stir-fry until fragrant.
5. Once the garlic aroma develops, add the marinated cucumber and quickly stir-fry over high heat for about 1 minute.⏱ 1m
6. Add 1 tablespoon of soy sauce, taste, and adjust seasoning with soy sauce to your preference.
7. Turn off the heat, add perilla oil and toasted sesame seeds, and mix.
8. To 1 serving of cooked rice, add salt, toasted sesame oil, and sesame seeds, then mix with a spatula as if cutting.
9. Place the gim with the rough side facing up and spread the rice over it.
10. Cut the gim into 3 equal strips with scissors.
11. Place a generous amount of stir-fried cucumber on the rice, then roll it up to complete the mini cucumber gimbap.
12. Microwave 200g of tofu for about 1 minute before using.⏱ 1m
13. In a food processor, combine the warmed tofu, 2 tablespoons soy sauce, 3 tablespoons lemon juice, 2 tablespoons allulose, 2 tablespoons perilla oil, 1 tablespoon perilla seed powder, and 2 tablespoons water, then blend until smooth.
14. Transfer the finished tofu sauce to a bowl.
15. Spread a thin line of wasabi on the mini cucumber gimbap, or dip it in the tofu sauce and enjoy.

Tips

• Slice the trimmed cucumber not too thinly.
• Tossing the cucumber when salting ensures it marinates evenly.
• When making mini cucumber gimbap, the key is to use less rice and more cucumber.
• Adjust the amount of wasabi to your preference.

You might also like

Chef Kim Dae-seok's Kimchi Dumpling RecipeChef Baek Jong-won's Gimbap (A to Z)Folded Square Spam Gimbap!! Super Simple Spam Gimbap. Rice Sandwich.Chef Ryu Soo-young's Go-to Tteokbokki RecipeHotteok Recipe You Can Sell: Mastering Sweet Honey and Savory Vegetable HotteokPreparing Spam Gimbap for 10 Servings