Buckwheat Noodle Kimbap with Beef & Cucumber
I’ve always loved the combination of chewy buckwheat noodles, crisp cucumber, and savory beef with a nutty sesame soy sauce, so naturally I wanted to turn those flavors into one of my mini kimbap rolls.
And yes, I know kimbap (김밥) literally comes from gim (seaweed) + bap (rice). 😂 But kimbap has become such a fun, flexible format with so many creative variations, and I’m all for having a little fun in the kitchen. Rice or no rice, this is still kimbap in my book.
The Mini Rice Paper Kimbap method works especially well with noodles because the rice paper holds all those slippery fillings together and makes everything much easier to roll. The crisp cucumber and fresh vegetables keep every bite refreshing, while the savory beef makes it satisfying enough for a meal.
And don’t skip the dipping sauce. The savory, nutty, slightly tangy sesame soy sauce brings everything together and is so good with the cucumber, beef, and chewy noodles.
Why Use Rice Paper?
This recipe uses my signature Mini Rice Paper Kimbap technique, where rice paper helps hold the fillings together while keeping the rolls compact and easy to eat.
It works especially well with buckwheat noodles because the noodles are much looser and more slippery than seasoned rice. The rice paper keeps the noodles, beef, and vegetables tucked neatly inside the gim, making the rolls much easier to roll, slice, and eat.
Why Add Perilla Oil?
Perilla oil (들기름) has a rich, nutty flavor and is commonly used in Korean cooking, especially with dishes like buckwheat noodles.
I prefer perilla oil here because its nutty flavor pairs especially well with the buckwheat noodles, cucumber, and beef while also helping keep the noodles from sticking together as they cool.
If you don’t have perilla oil, sesame oil works well for a more toasted flavor, or you can use olive oil for a milder alternative.
What Beef Should I Use?
I used thinly sliced beef brisket for this recipe because it cooks quickly and is easy to layer inside the mini kimbap.
Thinly sliced beef sold for Korean BBQ, hot pot, or shabu-shabu works especially well. I recommend choosing beef that’s not overly fatty but still has enough marbling to stay juicy.
The thinner the slices, the better for this recipe. Very thin beef is easier to layer evenly with the noodles and vegetables and makes the finished kimbap easier to roll and eat.
Why You’ll Love This Recipe
This noodle kimbap has everything I crave in a summer meal: chewy noodles, crisp vegetables, savory beef, and a nutty sesame dipping sauce.
Using buckwheat noodles instead of rice gives the rolls a completely different texture while keeping them fresh and light. The seasoned cucumber adds plenty of crunch, and the rice paper keeps all those slippery fillings neatly tucked inside the gim.
It’s refreshing, satisfying, and a fun way to turn familiar Korean summer flavors into mini kimbap.
Buckwheat Noodle Kimbap with Beef & Cucumber
Ingredients
Equipment
Method
- Season the cucumberToss the sliced cucumbers with the salt and sugar.Let sit for 15–20 minutes to draw out excess moisture.Squeeze the cucumbers well to remove as much excess liquid as possible. Set aside.
- Cook the beefHeat a skillet over medium-high heat.Add the thinly sliced beef brisket and cook until browned and cooked through.Season lightly with salt and black pepper.Transfer to a plate and let cool slightly.
- Prepare the buckwheat noodlesCook the buckwheat noodles according to the package instructions.Drain thoroughly, then gently pat dry with paper towels to remove as much excess moisture as possible.Toss with the perilla oil to keep the noodles from sticking together. Sesame oil or olive oil can also be used.Let cool before assembling.
- Make the dipping sauceCombine the soy sauce, sesame oil, sugar, rice vinegar, fish sauce, garlic, and ground sesame seeds.Stir until well combined and the sugar has mostly dissolved.
- Assemble the kimbapBriefly soak one rice paper sheet in cold or room-temperature water until just pliable.Place half a sheet of gim (seaweed) on top of the rice paper.Layer the buckwheat noodles, beef brisket, seasoned cucumber, cabbage, and carrots over the gim.Fold in both sides of the rice paper, then roll tightly to enclose the filling.Repeat with the remaining ingredients.
- ServeLet the rolls sit for about 1 minute to set.Slice into bite-sized pieces.Serve with the sesame soy dipping sauce on the side.
Notes
Difficulty
Intermediate – There are several components to prepare, and rolling the slippery buckwheat noodles takes a little practice, but the rice paper helps hold everything together and makes the kimbap much easier to shape.Storage
Best enjoyed fresh. Refrigerator: Store the assembled kimbap in an airtight container for up to 1 day. Dipping Sauce: Store separately in an airtight container in the refrigerator for up to 3 days. Freezer: Not recommended.Tips
• Moisture control is especially important for this recipe. Squeeze the seasoned cucumber well and thoroughly drain and pat dry the buckwheat noodles before assembling. Too much moisture can make the rice paper slippery and the rolls harder to keep together. • Briefly soak the rice paper in cold or room-temperature water until just pliable. It will continue to soften as you assemble the rolls. Avoid warm water, which softens the rice paper too quickly and can cause it to tear. • Let the finished rolls sit for about 1 minute before slicing to help the rice paper set. • Wipe the knife clean between cuts for cleaner slices.If you liked this, you might also like:
Whole Cucumber Stuffed Kimbap (Bulgogi Version)
