Spicy & Sweet Delight: Delicious Chungmu Gimbap Squid Salad Recipe
Quick and Easy Chungmu Gimbap Squid Salad Using Leftover Gimbap Sheets
Introducing a special Chungmu Gimbap squid salad made easily with leftover gimbap sheets and fresh squid! The spicy and sweet seasoning tossed with chewy squid, paired with the crisp radish kimchi (optional) and mild gimbap, creates a fantastic flavor combination. Make a wonderful meal using your leftover ingredients!
Basic Ingredients- 1 bowl of cooked rice
- ½ tsp salt
- ½ Tbsp sesame oil
- ½ Tbsp toasted sesame seeds
- 1 whole squid, prepared
- 2 sheets of gimbap seaweed
Spicy & Sweet Squid Salad Dressing- 1.5 Tbsp gochujang (Korean chili paste)
- ½ tsp ginger syrup (or minced ginger)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (or rice vinegar)
- 1 Tbsp soy sauce
- 1 Tbsp chopped green onion
- ½ Tbsp Cheongyang chili powder (for extra spice)
- 1.5 Tbsp gochujang (Korean chili paste)
- ½ tsp ginger syrup (or minced ginger)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (or rice vinegar)
- 1 Tbsp soy sauce
- 1 Tbsp chopped green onion
- ½ Tbsp Cheongyang chili powder (for extra spice)
Cooking Instructions
Step 1
First, we’ll use pre-prepared squid to save time and make the process easier. If you’re using a whole squid, be sure to remove the innards and wash it thoroughly.
Step 2
Gently rinse the cleaned squid. Slit the body open lengthwise. Then, using a knife, make diagonal scores on the inside of the squid body at regular intervals. This helps the seasoning penetrate better and improves the texture.
Step 3
Cut the scored squid into bite-sized pieces. This completes the squid preparation neatly.
Step 4
Now, blanch the prepared squid in boiling water. To prevent it from becoming too chewy, cook for only about 1-2 minutes. Immediately remove from the hot water, rinse under cold water, and drain well. This preserves the squid’s fresh flavor and chewy texture.
Step 5
In a bowl, combine all the ingredients for the spicy and sweet squid dressing. Mix thoroughly: 1.5 Tbsp gochujang, ½ tsp ginger syrup, ½ Tbsp Cheongyang chili powder, and 1 Tbsp each of soy sauce, oligosaccharide, chopped green onion, and plum extract. Finally, add ½ Tbsp toasted sesame seeds. (Tip: Making the dressing ahead of time allows the flavors to meld beautifully!)
Step 6
Take one bowl of cooked rice and gently mix in ½ tsp salt, ½ Tbsp sesame oil, and ½ Tbsp toasted sesame seeds. Season the rice lightly, being careful not to mash the grains. This will give the rice a subtle savory flavor.
Step 7
Cut the gimbap seaweed sheets into quarters (about 1/4 size). This makes rolling the gimbap much easier.
Step 8
Place a portion of the seasoned rice onto a piece of prepared seaweed. Spread it thinly, then top with the blanched squid mixed with the dressing. Roll it up tightly to complete your delicious Chungmu Gimbap squid salad! For an extra burst of flavor and texture, serve with some pickled radish (like sukbaekji).
