Spicy & Sweet Chungmu Gimbap: A Special Taste to Enjoy at Home!
Chungmu Mini Gimbap with a Flavorful Spicy Radish and Squid Salad and Savory Egg Crepe
The perfect choice for using up leftover radishes in your fridge! Introducing Chungmu Gimbap, a delightful dish that’s perfect as a special treat when you’re not feeling hungry. It’s filled with a spicy and tangy radish and squid salad, beautifully balanced by a fluffy egg crepe, making for a richer flavor experience. Enjoy the explosion of diverse tastes with every bite of these mini gimbap!
Gimbap Filling Ingredients
- 1 radish (small size)
- 1/2 onion
- 1 squid (cleaned and with skin removed)
- 4 square fish cakes
- 4 eggs
- 10 sheets of gimbap seaweed
Spicy & Sweet Seasoning
- 6 Tbsp red pepper flakes
- 1 Tbsp soy sauce
- 4 Tbsp anchovy sauce
- 2 Tbsp sugar
- 3 Tbsp corn syrup
- 1 Tbsp vinegar
- 2 Tbsp sesame seeds
- 6 Tbsp red pepper flakes
- 1 Tbsp soy sauce
- 4 Tbsp anchovy sauce
- 2 Tbsp sugar
- 3 Tbsp corn syrup
- 1 Tbsp vinegar
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the spicy radish, the star of the gimbap filling. Wash the radish thoroughly and julienne it into approximately 1cm thick strips. In a bowl, combine the julienned radish with 2 Tbsp coarse salt and 2 Tbsp sugar. Gently mix and let it sit for about 4 hours to pickle. The radish is ready when it bends in half easily. Drain the accumulated liquid from the radish using a sieve, and then squeeze out as much moisture as possible by hand. For best results, pat the radish dry with paper towels to prevent any excess water from making the gimbap soggy later, ensuring a crisp texture.
Step 2
Next, we’ll prepare the fresh squid. Clean the squid, remove the skin, and blanch it in boiling water for about 1 minute. Fresh squid cooks quickly, so be careful not to overcook it, as it can become tough. Once blanched, julienne the squid into strips similar in size to the radish. If there are any hard, shell-like parts on the suction cups of the tentacles, gently scrape them off with your fingernail for a cleaner preparation.
Step 3
Thinly slice half an onion into strips, similar in size to the julienned radish. This will add sweetness and a pleasant crunch.
Step 4
Cut the square fish cakes into bite-sized pieces and blanch them in boiling water for about 1 minute. This step helps to remove any excess oil and impurities from the fish cakes, resulting in a cleaner flavor.
Step 5
Now it’s time to mix all the filling ingredients and season them. In a large bowl, combine the julienned radish, squid, onion, and blanched fish cakes. Add 6 Tbsp red pepper flakes, 1 Tbsp soy sauce, 4 Tbsp anchovy sauce, 2 Tbsp sugar, 3 Tbsp corn syrup, 1 Tbsp vinegar, and 2 Tbsp sesame seeds. Mix gently with your hands until the seasoning is evenly distributed. You can adjust the amount of seasoning based on the radish’s thickness and moisture content, according to your preference.
Step 6
Let’s make the egg crepe to add a soft texture to the Chungmu Gimbap. Crack 4 eggs into a bowl and whisk them thoroughly. Pour the egg mixture into a lightly oiled pan over low heat to create a thick crepe. Cook until golden brown on both sides. Once cooked, let the egg crepe cool slightly before cutting it into strips or pieces suitable for gimbap.
Step 7
It’s time to cook delicious, fluffy rice. Using new harvest rice will result in a glossier and tastier finish. In a bowl, combine the warm rice with 3 Tbsp sesame oil, 1 Tbsp salt, and a pinch of sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, until the seasoning is evenly incorporated.
Step 8
Now, let’s roll the gimbap. Cut the gimbap seaweed sheets into four equal parts. Spread a thin layer of the seasoned rice evenly over one sheet of seaweed. Place a strip of the prepared egg crepe on top of the rice. It’s important to spread the rice thinly so the gimbap doesn’t become too bulky and maintains a good balance of flavors.
Step 9
Carefully and firmly roll the gimbap from one end to the other, ensuring the ends don’t unravel. Roll it tightly enough to hold its shape, but avoid pressing too hard, which could crush the rice grains. This technique will result in approximately 40 delicious Chungmu mini gimbap rolls. Enjoy them with the spicy radish salad!
