Buckwheat Noodle Kimbap Recipe – Light, Refreshing & Healthy Summer Rolls

This special kimbap swaps out rice for low-calorie buckwheat noodles, giving each bite a clean, refreshing texture. Buckwheat is known for cooling the body and promoting health — making it ideal for hot summer days. Creamy avocado adds richness and a subtle umami note that makes each roll irresistible.

Ingredients

For the kimbap rolls:

• Buckwheat noodles: 200g

• Cucumber: ½, thinly sliced

• Avocado: 1, sliced 1cm thick

• Imitation crab sticks (or halal crab meat): 6 sticks, halved

• Nori sheets (kimbap seaweed): 4

• Wasabi: a small amount

• Tsuyu (or soy sauce): a small amount

• Cooking oil: a small amount

For seasoning the noodles:

• Tsuyu or a mix of soy sauce + sugar: 2 tbsp (or 2 tbsp soy sauce + ½ tbsp sugar)

For the egg omelet:

• Eggs: 3

• Salt: a pinch

• Water or milk: 1 tbsp

• • Water keeps the texture light

  • Milk makes the omelet softer and richer

Instructions

Step 1 – Prep the vegetables and avocado

1. Wash the cucumber, slice it thinly, sprinkle lightly with salt, and let sit for 5 minutes. Squeeze out excess water.

   
   
   

2. Slice the avocado: make a shallow cut around the seed, twist the halves to separate, peel, and slice 1 cm thick.

   
   
   

Step 2 – Make the egg omelet and prep crab sticks

1. Whisk the eggs with salt and milk.

   
   
   

2. Heat a lightly oiled pan, pour in the mixture, and cook a thick omelet. Slice into 1 cm strips.

   
   
   

3. Halve the crab sticks lengthwise.

   
   
   

Step 3 – Cook and season the buckwheat noodles

1. Boil water in a pot and cook the noodles for 5–6 minutes.

   
   
   

2. Drain the noodles, rinse under cold water, and remove excess water.

   
   
   

3. Mix with tsuyu (or soy sauce + sugar) to season lightly.

   
   
   

Step 4 – Assemble the kimbap

1. Lay a nori sheet on a bamboo mat, spread about 2/3 of the sheet with seasoned noodles.

   
   
   

2. Layer cucumber, avocado, crab sticks, and egg omelet on top.

   
   
   

3. Roll tightly using the bamboo mat.

   
   
   
   

Step 5 – Slice and serve

1. Cut the roll into bite-sized pieces.

   
   
   

2. Serve with a small amount of wasabi and tsuyu on the side.

   
   
   

💡 Tips & Tricks

• Rub a little sesame oil on your knife before slicing to keep the roll neat.

• For a vegan twist, replace eggs and crab with marinated tofu and avocado.

• Perfect for a light picnic or a creative lunchbox!