Delicious Chungmu Gimbap: A Perfect Harmony of Seafood and Crispy Dried Radish
Mastering Baek Jong-won’s Chungmu Gimbap at Home
Experience the delightful combination of fresh seafood, crisp dried radish, and chewy fish cake! This Chungmu Gimbap recipe, inspired by Chef Baek Jong-won, is easy to make and incredibly delicious. The spicy and sweet seasoning is appetite-stimulating, and it makes for a satisfying meal when paired with warm rice. Make any day special with this wonderful Chungmu Gimbap recipe.
Gimbap Ingredients- 4 sheets of Gim (seaweed)
- 1 squid (cleaned and prepped)
- 2 sheets of fish cake
- 1 handful of dried radish strips (Mu-mallaengi, approx. 30g)
- 1/2 stalk of green onion
- 2 bowls of cooked rice (warm)
Spicy & Sweet Seasoning- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce
- 3-5 Tbsp fish sauce (anchovy or sand lance, adjust to taste)
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds (Ggaesokkeum)
Rice Seasoning- 2 pinches of fine salt
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce
- 3-5 Tbsp fish sauce (anchovy or sand lance, adjust to taste)
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds (Ggaesokkeum)
Rice Seasoning- 2 pinches of fine salt
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces (about 2-3 cm). Cutting them not too thinly will provide a better texture.
Step 2
Boil a generous amount of water in a pot. Once boiling, add the cut fish cakes and blanch for about 1-2 minutes. This removes impurities and softens the fish cakes. Drain the blanched fish cakes, rinse with cold water, and set aside to cool.
Step 3
Prepare the squid by removing the innards and backbone. Clean it thoroughly. Peel the skin and cut the body into bite-sized pieces (about 1 cm wide). If the tentacles are long, cut them into 2-3 pieces.
Step 4
Boil water again in a pot. When boiling, add the prepared squid and blanch for only 2-3 minutes. Be careful not to overcook, as squid can become tough. Immediately remove the blanched squid, rinse with cold water, and drain well to cool.
Step 5
Soak the dried radish strips (Mu-mallaengi) in cold water for about 10 minutes to rehydrate. Soaking for too long can reduce their crispiness. After soaking, wash them thoroughly and squeeze out as much water as possible by hand. Excess water will make the seasoning diluted.
Step 6
Finely chop the green onion. You can use both the white and green parts.
Step 7
In a large bowl, combine the drained dried radish strips, blanched fish cakes, and blanched squid. Add the chopped green onion as well.
Step 8
Now, add all the seasoning ingredients: sugar, corn syrup, minced garlic, soy sauce, fish sauce, coarse gochugaru, and fine gochugaru. Use chopsticks to mix them evenly, ensuring there are no clumps. Gently knead the mixture with your hands to help the seasoning penetrate the ingredients. Don’t knead too vigorously, or the ingredients might break apart.
Step 9
Finally, drizzle in 2 Tbsp of sesame oil and mix again for a glossy finish. Sprinkle some toasted sesame seeds for a nutty aroma.
Step 10
In the warm cooked rice, add 2 pinches of fine salt and 2 Tbsp of sesame oil. Use a spatula to gently break up the rice and mix it. Be careful not to mash the rice grains; you want them to remain distinct while evenly coated with the seasoning.
Step 11
Cut each sheet of Gim into 4 smaller pieces. Place a portion of the seasoned rice onto one piece of Gim, leaving a small margin at the edge. Press the rice firmly down as you roll the Gim tightly. Shaping it neatly is key to prevent it from falling apart.
Step 12
Lightly brush the outside of the rolled gimbap with sesame oil and sprinkle with toasted sesame seeds for a visually appealing finish.
Step 13
Arrange the finished Chungmu Gimbap attractively on a plate. Serve the squid salad separately in another dish, or use aluminum foil to create a partition on the plate for a neat presentation. Enjoy with pickled radish or kimchi as desired.
