Nostalgic Taste! Authentic Chungmu Kimbap Made at Home
Special Chungmu Kimbap Recipe from Tongyeong to Enjoy at Home
Recreate the unforgettable taste of Chungmu Kimbap you first experienced in your childhood, right in your own kitchen! Although you might have tried it in Tongyeong, you can now enjoy delicious Chungmu Kimbap at home that rivals professional establishments. Through multiple attempts, you’ll discover the tricks to perfectly making this beloved dish, and soon you’ll be crafting a wonderful Chungmu Kimbap like a seasoned chef. Especially, the highlight of Chungmu Kimbap, the tangy and sweet radish kimchi, is absolutely delicious even when slightly simmered. Since radishes are in season and wonderfully sweet right now, try making this dish. You won’t regret it!
Kimbap Ingredients- 3 sheets of Gim (seaweed for kimbap)
- 2 bowls of fluffy cooked rice
Squid Blanching & Seasoning- 1 large squid
- Water for blanching (optional)
Radish Kimchi Ingredients- 1/3 of a radish
- 4 Tbsp vinegar
- 3 Tbsp sugar
- Pinch of salt
Radish Kimchi Seasoning- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp dashi kelp stock
- 1 Tbsp sesame oil
- 0.5 Tbsp minced salted shrimp
- 1 large squid
- Water for blanching (optional)
Radish Kimchi Ingredients- 1/3 of a radish
- 4 Tbsp vinegar
- 3 Tbsp sugar
- Pinch of salt
Radish Kimchi Seasoning- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp dashi kelp stock
- 1 Tbsp sesame oil
- 0.5 Tbsp minced salted shrimp
- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 2 Tbsp dashi kelp stock
- 1 Tbsp sesame oil
- 0.5 Tbsp minced salted shrimp
Cooking Instructions
Step 1
First, cook the rice until it’s fluffy and slightly firm. Adding a piece of dried kelp while cooking the rice will enhance its flavor.
Step 2
Transfer the cooked rice to a bowl. Season lightly with a pinch of salt, a drizzle of sesame oil, and toasted sesame seeds, according to your preference. Gently mix the rice to avoid mashing the grains, then let it cool slightly.
Step 3
Divide each sheet of kimbap seaweed in half. Spread a thin layer of the cooled rice over the seaweed, then roll it up tightly. Slice into bite-sized pieces. Cut the radish into large, fan-shaped pieces or into manageable bite-sized chunks. In a bowl, combine the radish with 4 Tbsp vinegar, 3 Tbsp sugar, and a pinch of salt. Let it marinate for at least an hour, flipping the radish pieces occasionally to ensure even pickling.
Step 4
Prepare the squid by removing the skin and making crisscross scores on the inside. Blanch the squid in boiling water for about 1-2 minutes, then immediately rinse under cold water to stop the cooking and drain well.
Step 5
In a separate bowl, combine all the radish kimchi seasoning ingredients: 5 Tbsp gochugaru, 3 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp sugar, 2 Tbsp minced garlic, 2 Tbsp dashi kelp stock, and 1 Tbsp sesame oil. Mix well to create the seasoning paste. Cut the blanched squid into bite-sized pieces and toss them gently in the prepared seasoning mixture until well coated.
Step 6
Once the radish is well-pickled, drain off any excess liquid. Add the remaining seasoning to the radish and gently mix until evenly coated. Be careful not to over-mix to maintain the radish’s crisp texture.
Step 7
For an added depth of flavor in the radish kimchi, mince 0.5 Tbsp of salted shrimp and mix it in – this greatly enhances the umami. Finally, arrange the kimbap and kimchi attractively on a plate. Your homemade Chungmu Kimbap is now ready to be enjoyed!
