BEST Kimbap Combo, Choongmu Kimbap

 

Spicy Kimbap, Choongmu Kimbap

Perfect spicy kimbap combination

Hello everyone! How are you doing during these hot summer days? Because it’s so hot, I’ve been spending more time inside, and one of the ways I pass time is by making foods I haven’t made in a long time. One of the recipes that popped into my head was Choongmu Kimbap, which is a combination of kimbap and squid and radish mixed in a flavorful sauce. After having Choongmu Kimbap after a while, I once again realized how yummy this dish is. I’m positive you’ll love it too! Hope you enjoy this recipe!

 Ingredients: 5 seaweed sheets for kimbap, 1 squid (large), radish (10 oz), 3 scallions, 2 bowls of rice

Seasoning: 3T red pepper powder, 1T soy sauce, 2T fish sauce, 3T honey or sugar, 1T minced garlic, 1T vinegar, 1T sesame seeds, 1T sesame oil

How to make it

Step 1: Blanching the squid

Add 2 tbsp of vinegar to boiling water. 

Blanch the squid for about 1 minute. You can buy squid at a Korean grocery store. 

Do not wash the boiled squid in cold water. Cool it in a bowl.

Step 2: Making seasoning

Add 3 tablespoons of Korean red pepper powder in a bowl. Add 1 tablespoon of soy sauce, 2 tablespoons of fish sauce, 3 tablespoons of honey or sugar, 1 tablespoon minced garlic, 1 tablespoon of vinegar., Add 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil. 

Mix all the ingredients well.

Step 3: Slicing ingredients

Cut the radish into 1/2-inch-thick pieces. Slice it so it’s not too thick or thin.

 Put the sliced radish in a bowl. Put 3 tablespoons of sugar, 1 teaspoon of salt, 3 tablespoons of vinegar, and 3 tablespoons of water. Mix it well. Let it sit for about 30 minutes. 

Chop about 3 pieces of scallions. 

Cut the squid into three pieces if it's big. And cut diagonally to about 1-inch sizes. Lastly, cut the leg part into appropriate sizes.

Step 4: Mixing squid and radish with seasoning

Squeeze the salted radish with your hands. 

Place drained radish in a bowl. Put the sliced squid. Add chopped scallions.

 Add the seasoning that was made in advance. Season well so that the seasoning will be spread evenly. As long as the seasoning is good, the dish will be greatly elevated and much more delicious.

Step 5: Making kimbap

Place 2 bowls of rice in a bowl. Add 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1 tablespoon of sesame seeds. Mix it well. 

Cut the dried seaweed in half. 

Lay the seaweed paper with the rough side up. Add 2 tablespoons of rice. Spread rice thinly to 2/3 of seaweed paper.

And then roll it. 

Put sesame oil on top of the prepared kimbap. And sprinkle some sesame seeds. And cut it into bite-sized pieces. 

Place kimbap on a plate. Place the squid radish muchim (salad) next to it.

Sweet, sour, and spicy Chungmu Kimbap is done. If you have a toothpick when you eat it, it's good to eat it with one kimbap and spicy squid radish together. 

This is a great dish to have when you have lost your appetite. This flavorful and spicy dish will surely help you regain your appetite. I hope you all enjoyed today’s recipe as much as I enjoyed making and eating it. I’ll see you next time! Bye bye!~

Ingredients

• 5 seaweed sheets for kimbap
• 1 squid (large)
• radish (10 oz)
• 3 scallions
• 2 bowls of rice

 Seasoning

• 3T red pepper powder
• 1T soy sauce
• 2T fish sauce
• 3T honey or sugar
• 1T minced garlic
• 1T vinegar
• 1T sesame seeds
• 1T sesame oil

 Instructions

• 1. Add 2 tbsp vinegar to boiling water. Blanch the squid for about 1 minute. Cool it in a bowl.
• 2. Add 3 tablespoons of red pepper powder, 1 tablespoon of soy sauce, 2 tablespoons of fish sauce, three tablespoons of honey or sugar, 1 tablespoon of minced garlic, 1 tablespoon of vinegar, 1 tablespoon of sesame seeds, and 1 tablespoon of sesame oil. Mix all the ingredients well.
• 3. Cut the radish into 1/2-inch-thick pieces. Put the sliced radish in a bowl. Put 3 tablespoons of sugar, 1 teaspoon of salt, 3 tablespoons of vinegar, and 3 tablespoons of water. Mix it well. Let it sit for about 30 minutes. Chop about 3 pieces of scallions. Cut the squid into three pieces. And cut diagonally to about 1-inch sizes.
• 4. Squeeze the salted radish. Place drained radish in a bowl. Put the sliced squid. Add chopped scallions. Add the seasoning. Mix it well.
• 5. Place 2 bowls of rice in a bowl. Add 1 tablespoon of sesame oil. Add 1/2 teaspoon of salt. Add 1 tablespoon of sesame seeds. Mix it well. Cut the seaweed paper in half. Add 2 tablespoons of rice. Spread rice thinly to 2/3 of seaweed paper. And then roll it. Put sesame oil on top of the prepared kimbap. And sprinkle some sesame seeds. And cut it into bite-sized pieces. Place kimbap on a plate. Place the squid radish muchim next to it. Sweet, sour, and spicy Chungmu Gimbap is done.

Notes

• If you blanch the squid with vinegar, the flesh becomes soft and the texture becomes chewier.
• If you boil the squid for a long time, the texture may get tough.
• If you cut the blanched squid diagonally, it will be seasoned well.
• Selenium in squid is an antioxidant, so it is effective in preventing aging. It is good for brain health because it has a lot of DHA, and it is rich in Taurine, a natural fatigue recovery agent. Squid has a lot of nutrients.
• If you roll the rice when it's too hot, it may get tough~
• The origin of Choongmu Kimbap was made because of this reason. Choongmu, which is now called Tongyeong, is a popular place for fishing. While thinking of what to pack their fishing husband’s for lunch, the wives chose Choongmu Kimbap. The reason why they didn't put ingredients in the kimbap like regular kimbap is to prevent the kimbap from spoiling quickly.

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