Chewy Squid & Tangy Kimchi Kimbap
Squid Kimchi Kimbap
Experience a delightful twist on classic kimbap with this recipe featuring tender squid and the zesty crunch of aged kimchi. The interplay of savory squid and the sour-spicy kick of well-fermented kimchi creates a wonderfully complex flavor profile. This kimbap is perfect for adding a special touch to your meals, whether it’s a picnic lunch or a festive gathering. Get ready to impress with this unique and delicious kimbap!
Kimbap Ingredients- 6 strips of aged kimchi (approx. 200g)
- 3 squids (small size)
- 1 bowl of cooked rice (approx. 200g)
- 2 sheets of kimbap seaweed (nori)
Kimchi Seasoning- 1 Tbsp perilla oil
Rice Seasoning- Salt to taste
- Sesame seeds to taste
- 1 Tbsp perilla oil
Rice Seasoning- Salt to taste
- Sesame seeds to taste
Cooking Instructions
Step 1
Start by preparing the aged kimchi. Take about 6 strips and rinse them thoroughly under cold running water to remove excess spicy seasoning. Squeeze out as much water as possible. For easier rolling, it’s best to use the middle part of the kimchi strips as they are shorter. Rinsing helps to mellow the strong sourness while retaining the delicious fermented flavor.
Step 2
Prepare the squid by cleaning it. Briefly blanch the squid in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as it can become tough. Immediately remove the blanched squid and drain it in a colander to cool naturally. This process helps maintain a pleasant chewy texture.
Step 3
If your squids are small, using 3 pieces is ideal. (Feel free to adjust the amount of squid according to your preference.) Adding more squid enhances the delightful chewiness of the kimbap, making it even more enjoyable.
Step 4
Once cooled, slice the squid lengthwise into strips about 0.5 cm thick. Finely chop the rinsed and squeezed aged kimchi, being careful not to lose too much of the filling. In a bowl, combine the chopped kimchi with 1 tablespoon of perilla oil and gently mix. The nutty aroma of the perilla oil will infuse the kimchi, adding depth of flavor.
Step 5
Prepare 1 bowl of freshly cooked warm rice. Season the rice lightly with salt and mix in a desired amount of sesame seeds. (Tip: For a healthier option, brown rice can be used, but seasoned white rice offers a classic deliciousness.) Gently mix the rice so that the grains remain intact.
Step 6
Lay a sheet of kimbap seaweed (nori) shiny side down on a clean surface. Spread the seasoned rice evenly over about two-thirds of the seaweed, leaving a 1 cm border at the top edge. This border will help seal the kimbap roll. Avoid spreading the rice too thickly, as this can cause the kimbap to break.
Step 7
On top of the rice, generously place the sliced squid and seasoned aged kimchi along the center of the seaweed. Be mindful not to overfill, as this can make rolling difficult. Lift the edge of the seaweed closest to you, tucking in the filling, and start to roll the kimbap tightly. Press gently as you roll to ensure a firm roll.
Step 8
If you have leftover pieces of seaweed, you can use them. Spread a thin layer of rice on a piece, top with julienned squid, and roll it up to create another type of kimbap. This is a great way to use up small pieces of seaweed.
Step 9
Similarly, spread rice evenly on another sheet of seaweed. Place the previously rolled kimbap (containing squid and kimchi) in the center and roll it again. This technique creates a kimbap with an abundant filling. To help seal the final roll, you can lightly moisten the edge of the seaweed with water or a few grains of rice.
Step 10
Two rolls of this delicious squid and aged kimchi kimbap are now ready! They look as appetizing as they taste.
Step 11
Slice the finished kimbap rolls into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts, lightly moisten your knife with water or a bit of oil before slicing.
Step 12
Enjoy your perfectly made Squid and Aged Kimchi Kimbap, a delightful combination of chewy squid and the invigorating flavor of tangy kimchi!
