Authentic Chungmu Gimbap: A Flavorful Journey with Spicy Squid and Radish Kimchi
Mastering Chungmu Gimbap at Home: Featuring Spicy Squid Salad and Radish Kimchi
Experience the perfect harmony of fresh squid and crisp radish kimchi with this authentic Chungmu Gimbap recipe! Enjoy the chewy, spicy squid salad and the sweet and tangy radish kimchi, perfectly complementing the seasoned rice for an unforgettable culinary delight.
Core Ingredients- 1.5 bowls of cooked rice
- 200g radish
- 2 small squids
- 2 sheets of square fish cakes
- 1/2 stalk of green onion
Radish Salting- 1/2 Tbsp salt
- 1/2 Tbsp sugar
Radish Kimchi Seasoning- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp toasted sesame seeds
Spicy Squid and Fish Cake Salad Seasoning- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1/2 Tbsp salt
- 1/2 Tbsp sugar
Radish Kimchi Seasoning- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp toasted sesame seeds
Spicy Squid and Fish Cake Salad Seasoning- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s start by preparing the radish, the star of Chungmu Gimbap. Instead of dicing, slice the radish thinly and lengthwise, similar to how you would for ‘seokbakji’ (cubed kimchi), to enhance its crisp texture. Cut them into pieces suitable for mixing into the gimbap.
Step 2
Add 1/2 Tbsp of salt and 1/2 Tbsp of sugar to the sliced radish and mix well. Let it sit for about 20 minutes to salt. This process draws out excess moisture, making the radish crispier and allowing it to absorb seasonings better.
Step 3
After 20 minutes, rinse the salted radish lightly under cold water just once. Be careful not to rinse too vigorously, as this can remove too much saltiness. Drain the radish thoroughly in a colander to remove any excess water. Remaining water can make the kimchi bland.
Step 4
Now, let’s prepare the squid, a key ingredient. We’re using 2 small squids. Slice the squid bodies whole, without peeling the skin, into bite-sized rings. Cut the tentacles into manageable lengths as well. Using the skin adds extra flavor.
Step 5
Prepare 2 sheets of square fish cakes. Cut the fish cakes into pieces similar in size to the squid, making them easy to incorporate into the gimbap. You can add more if you like, as children often enjoy them too.
Step 6
Finely chop about 1/2 stalk of green onion. This will be used in both the radish kimchi and the squid salad for added freshness.
Step 7
Bring a pot of water to a boil. Add the sliced fish cakes and blanch them for about 30 seconds. This step removes any impurities and helps the fish cakes absorb flavors better. Immediately remove the blanched fish cakes.
Step 8
In the same boiling water used for the fish cakes, add the squid and blanch for just about 30 seconds. Squid can become tough if overcooked, so cook just until the color changes. This brief blanching keeps the squid tender and chewy.
Step 9
Now, let’s make the seasoning for the spicy squid and fish cake salad. Combine 1/2 Tbsp minced garlic, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1 Tbsp toasted sesame seeds, and 1/2 Tbsp sesame oil. Mix them thoroughly for a perfect sweet and spicy blend.
Step 10
Add the blanched squid and fish cakes to the prepared seasoning. Also, add 1 Tbsp of the finely chopped green onion. Gently mix everything together to ensure the seasoning coats all the ingredients evenly. Each bite will be bursting with savory flavor.
Step 11
Next, let’s prepare the seasoning for the crisp radish kimchi. Mix 1/2 Tbsp minced garlic, 1/2 tsp ginger syrup, 2 Tbsp gochugaru, 1 Tbsp fish sauce, 1 Tbsp oligosaccharide, and 1/2 Tbsp toasted sesame seeds. This simple mix creates a deep, delicious flavor.
Step 12
Add the seasoned radish (with excess water removed) to the radish kimchi seasoning. Add another 1 Tbsp of the finely chopped green onion. Gently toss to coat the radish evenly. The crisp texture and spicy taste are incredibly appetizing.
Step 13
For the rice in Chungmu Gimbap, it’s best to keep the seasoning subtle to highlight the other flavors. In 1.5 bowls of cooked rice, add a tiny pinch of salt, a little toasted sesame seeds, and a drizzle of sesame oil. Mix lightly. Over-seasoning the rice can detract from the unique charm of Chungmu Gimbap.
Step 14
Now, let’s assemble the gimbap. We’ll try two methods. First, cut a sheet of seaweed in half lengthwise. Second, cut a sheet of seaweed into 6 smaller pieces.
Step 15
For the long seaweed pieces, spread a thin layer of rice evenly. Be careful not to make the rice layer too thick, or the gimbap might break. Roll it up like a traditional gimbap. Lightly moisten the edge of the seaweed with water to seal it securely.
Step 16
Cut these long rolls into 3 equal portions. They will be perfectly bite-sized.
Step 17
Now, for the smaller seaweed pieces cut into 6 parts. Shape the rice into a long, slender log and place it on the seaweed. Roll the seaweed around the rice to form a long, thin gimbap. Moisten the edge with water to seal it. This creates a cute, compact gimbap.
Step 18
Look at these adorable and perfectly shaped gimbap rolls! They are almost too pretty to eat.
Step 19
And there you have it – delicious Chungmu Gimbap, complete with spicy squid salad and crisp radish kimchi! Serve generously and enjoy this delightful Korean specialty.
