Homemade Chungmu Gimbap with Spicy Stir-fried Squid
Making Authentic Chungmu Gimbap at Home / Delicious Stir-fried Squid
This recipe is for the perfect accompaniment to Chungmu Gimbap: a vibrant and savory stir-fried squid dish. While it shines alongside the gimbap, it also makes for a delightful side dish for rice. (Measurements are based on standard adult Korean soup spoons.)
Main Ingredients- 1 sheet of Gim (seaweed)
- 1/2 bowl of cooked rice
- 2 squids
Stir-fried Squid Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Fish Sauce
- 2 Tbsp Oligodang (corn syrup)
- 2 stalks of green onion, chopped
- 1 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Fish Sauce
- 2 Tbsp Oligodang (corn syrup)
- 2 stalks of green onion, chopped
- 1 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Rinse the squids thoroughly under running water. Remove the skin and separate the tentacles from the body. Cut the squid into bite-sized pieces, about 1.5 cm thick. Ensure the innards are completely removed.
Step 2
Bring a pot of water to a rolling boil. Carefully add the prepared squid and blanch for just 1-2 minutes. Be careful not to overcook, as this can make the squid tough. Immediately remove the blanched squid and drain it well in a colander.
Step 3
In a bowl, combine all the seasoning ingredients for the stir-fried squid: gochujang, gochugaru, jin ganjang, fish sauce, oligodang, and minced garlic. Add the finely chopped green onions to the mixture.
Step 4
Using a spoon or spatula, mix all the seasoning ingredients in the bowl until well combined. Ensure all flavors are evenly distributed.
Step 5
Add the well-drained blanched squid to the bowl with the prepared seasoning. Gently mix and coat the squid thoroughly with the sauce. You can add a little sugar or vinegar to taste if desired. Sprinkle with sesame seeds for a final touch.
