Main ingredients:
2 cups rice
1 cucumber
4 imitation crab sticks
2 tablespoons mayonnaise
1/2 cup walnuts
2 sheets seaweed
60 grams cream cheese
Sesame seeds
Salt and pepper
Vinegar water ingredients:
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon salt
Walnut glaze ingredients:
3 tablespoons water
2 tablespoons cooking wine
2 tablespoons oligo syrup
(serves 2)
Instructions:
Mix the vinegar water ingredients in a small bowl and microwave for 30 seconds until dissolved. Combine the vinegar water with the warm rice and mix well.
Peel the cucumber and slice it thinly. Tear the imitation crab sticks into thin strips and mix them with mayonnaise, salt, and pepper.
In a pot, simmer the halved walnuts with the walnut glaze ingredients for about 2 minutes.
Place a sheet of seaweed on a bamboo mat, spread the rice evenly, then cover it with plastic wrap and flip it over.
On top of the seaweed, layer the crab mixture, then spread the cream cheese evenly, and place the cucumber on top.
Using the bamboo mat, roll the gimbap tightly, then remove the plastic wrap.
Sprinkle sesame seeds on top and slice the gimbap into bite-sized pieces.
Serve the gimbap on a plate and top it with the glazed walnuts.
[Source: W Table]
(Hodu cream cheese gimbap, Korean-style walnut and cream cheese rice rolls, savory gimbap with cream cheese and walnuts, fusion walnut cream cheese gimbap)
