Choi Hwa-jung's Cucumber Gimbap

Name: Choi Hwa-jung's Cucumber Gimbap
Total time: 20 min
Yield: 380.5 g
Ingredients: Cheongyang Chili Pepper 45 g; Brown Multigrain Rice 125 serving; Seaweed (Gimbap Seaweed, Dried) 2.5 g; Fresh Cucumber 60 serving; Apple Vinegar 50 g; Salt 3 dash (1/3 teaspoon); Stevia 10 g; Allulose Syrup 20 spoon; Roasted Sesame Seeds 15 spoon; Soybean Paste (Refined) 30 g; Sesame Oil 20 spoon

Cook 20 min 567 kcal

#Cucumber Gimbap #Choi Hwa-jung Recipe #Easy Gimbap #Vegetable Gimbap #Picnic Food #Lunchbox #Super Simple Cooking #Summer Gimbap #Single Row Gimbap #Vegetarian Gimbap

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Ingredients

Main ingredients

Cheongyang Chili Pepper 45 g
Brown Multigrain Rice 1 serving
Seaweed (Gimbap Seaweed, Dried) 2.5 g
Fresh Cucumber 1 serving

Seasonings/Sauce

Apple Vinegar 50 g
Salt 3 dash (1/3 teaspoon)
Stevia 10 g
Allulose Syrup 20 spoon
Roasted Sesame Seeds 15 spoon
Soybean Paste (Refined) 30 g
Sesame Oil 20 spoon

Nutrition summary

Carbohydrates 85.94 g 50%

Protein 14.92 g 9%

Fat 31.2 g 41%

Serving size 380.5g

Cooking steps

1

Season 1 serving of brown rice with 1 tablespoon of salt, 2 tablespoons of stevia, and 4 tablespoons of vinegar.
2

Spread the seasoned rice thinly over the seaweed sheet, then place the whole prepared cucumber on top.
3

Roll the cucumber with the rice and seaweed, brush with sesame oil, and slice.
4

Mix 3 chopped spicy peppers, 1 tablespoon soybean paste, 1 tablespoon allulose syrup, 1 tablespoon sesame oil, and plenty of roasted sesame seeds to make the sauce.

Choi Hwa-jung's Cucumber Gimbap

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