Choi Hwa-jung's Whole Cucumber Gimbap
A super simple diet recipe that went viral on Choi Hwa-jung's YouTube channel. Enjoy the refreshing, crunchy whole cucumber paired with spicy and savory cheongyang pepper ssamjang.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- White cucumber (Korean cucumber)1 pc
- Cooked brown or white rice1 bowl (150g)
- Gimbap seaweed sheet1 sheet
🥣 Sauce & Seasoning
- Vinegar (for sweet vinegar)1 tbsp
- Allulose or Sugar (for sweet vinegar)0.5 tbsp
- Salt (for sweet vinegar)1/3 tsp
- Ssamjang (for dipping sauce)2 tbsp
- Cheongyang pepper2 pcs
- Minced garlic0.5 tsp
- Sesame oil1 tbsp
- Sesame seeds0.5 tbsp
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Allulose | Stevia or Sugar | If using stevia, cut the amount in half as it is much sweeter. |
| White cucumber | English cucumber | English cucumbers are a great straight, low-seed alternative. |
| Ssamjang | Doenjang + Gochujang (2:1 ratio) | Mix soybean paste and chili paste with a touch of sesame oil and sweetener. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Scrub the cucumber with coarse salt to clean. Peel off the skin completely using a vegetable peeler, and cut off both bitter ends.
Mix 1 tbsp vinegar, 0.5 tbsp allulose, and 1/3 tsp salt to make sweet vinegar. Mix it thoroughly into warm brown rice and let it cool.
De-seed 2 cheongyang peppers and mince them finely. In a bowl, mix minced peppers, 2 tbsp ssamjang, 0.5 tsp minced garlic, 1 tbsp sesame oil, and 0.5 tbsp sesame seeds.
Place a sheet of gimbap seaweed rough-side up on a bamboo mat. Spread the seasoned rice very thinly and evenly over 4/5 of the sheet.
Lightly pat the peeled cucumber dry with a paper towel and place it in the center. Roll tightly from the bottom, ensuring no air gaps.
Brush the rolled gimbap lightly with sesame oil. Grease the knife with sesame oil, slice into 1.5cm pieces, and top each slice with a dab of spicy ssamjang.
🌟 Pro Chef Tips
- • Do not salt or pickle the cucumber beforehand; using it raw maximizes the refreshing crunch.
- • Using allulose instead of sugar for the sweet vinegar significantly reduces sugars and calories.
- • The leftover spicy pepper ssamjang pairs wonderfully with grilled meats or raw vegetable sticks.
⚠️ Avoid Common Pitfalls
- ❌ If you don't dry the cucumber completely, the seaweed will get soggy and tear apart when sliced.
- ❌ If the rice is too thick or rolled loosely, the cucumber may slip out of the gimbap slice.
🧂 Spice & Seasoning Adjustments
- • If substituting allulose with sugar, reduce the amount to around 0.3 tbsp.
- • For a milder version, replace cheongyang peppers with mild green peppers.
🧊 Storage & Reheating
- • Because raw cucumber releases moisture, it is best consumed immediately.
- • Store leftovers in an airtight container in the fridge and eat within 24 hours.
❓ Frequently Asked Questions
Q. Can I leave the skin on the cucumber?
A. You can, but peeling the cucumber provides a much cleaner, tender crunch without any toughness, which is the signature texture of this recipe.
Q. My gimbap rolls keep unrolling. Any tips to seal them?
A. Smash a few grains of rice or dab a tiny bit of water along the end edge of the seaweed, then place the roll seam-side down for 1-2 minutes to seal.
Q. Can I use sesame oil and salt instead of sweet vinegar?
A. You can, but the sushi-style sweet vinegar seasoning pairs significantly better with the raw, crunchy cucumber.
Q. Can I use konjac rice or cauliflower rice for lower calories?
A. Yes! Using konjac or cauliflower rice cuts carbs even further. Just make sure to dry off extra moisture before spreading it on the seaweed sheet.
Q. Can I substitute the spicy ssamjang with another sauce?
A. Sriracha mayo, wasabi soy sauce, or plain sriracha work nicely. However, the spicy ssamjang is the key to Choi Hwa-jung's viral flavor combination.