Chewy and Delicious Chungmu Gimbap
Home Cooking Baek Recipe: Making Satisfying Chungmu Gimbap with Bamboo Shoots
Don’t you often buy Chungmu Gimbap from outside? Now, make fresh and delicious Chungmu Gimbap at home! This recipe is perfect for enjoying the chewy squid, fish cakes, and crunchy bamboo shoots (or dried radish), so let’s get started right away! Let’s Go!
Main Ingredients
- 1 squid
- 2 sheets of square fish cakes
- A handful of bamboo shoots or dried radish
- 2 bowls of warm rice
- 4 sheets of gimbap seaweed
- 1/4 stalk of green onion
- 2 cloves of garlic
Seasoning (for stir-fried squid, fish cakes, and bamboo shoots)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or other liquid sweetener
- 2 Tbsp gochugaru (Korean chili flakes – coarse or fine)
- 1/2 Tbsp soy sauce
- 5 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Pinch of salt
- 1 Tbsp sugar
- 2 Tbsp corn syrup or other liquid sweetener
- 2 Tbsp gochugaru (Korean chili flakes – coarse or fine)
- 1/2 Tbsp soy sauce
- 5 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Pinch of salt
Cooking Instructions
Step 1
Cut the gimbap seaweed into four equal pieces and set aside. Season the warm rice with a pinch of salt and 1/2 Tbsp sesame oil. Gently mix the rice with your hands until well combined. This seasoning ensures the rice grains are fluffy and flavorful.
Step 2
Spread the seasoned rice thinly and evenly over about two-thirds of each seaweed piece. Then, roll the seaweed tightly from one end to the other to create small, bite-sized gimbap rolls. These ‘kkoma gimbap’ (mini gimbap) can be served as they are without further cutting.
Step 3
Finely mince the green onion. Finely mince the garlic as well. If you have pre-minced garlic at home, you can skip the step of mincing garlic and use it directly for convenience.
Step 4
Prepare the ingredients that add a chewy texture to Chungmu Gimbap. Traditionally, dried radish is used, but if you don’t have it, crunchy bamboo shoots make a delicious alternative. If you have pre-boiled and frozen bamboo shoots, thaw them in cold water, then blanch them briefly in boiling water to remove any raw taste.
Step 5
Drain the blanched bamboo shoots thoroughly in a colander. Cut them into bite-sized pieces (about 1cm thick). Ensuring they are well-drained prevents the filling from becoming watery after stir-frying.
Step 6
Briefly blanch the square fish cakes in boiling water for about 30 seconds. This process removes impurities and excess oil, resulting in a cleaner flavor. Once blanched, drain the fish cakes and cut them into bite-sized pieces (about 1cm thick).
Step 7
Clean the squid by removing the innards and backbone. Blanch the squid in boiling water for about 1 minute, then rinse it under cold water and let it cool. Once cooled, cut the squid into bite-sized pieces (about 1cm thick). Be careful not to overcook the squid, as it can become tough.
Step 8
In a large bowl, combine the prepared squid, fish cakes, and bamboo shoots. Add the seasoning ingredients: 1 Tbsp sugar, 2 Tbsp corn syrup, 1 Tbsp minced garlic, 1/2 Tbsp soy sauce, and 5 Tbsp anchovy sauce. Also, add the minced green onion.
Step 9
Finally, add the gochugaru (chili flakes). If you only have coarse gochugaru, it’s fine to use, but adding fine gochugaru if available will give a more vibrant red color. Gently mix everything with your hands until well combined, ensuring the seasoning coats all the ingredients evenly. Once mixed, your delicious Chungmu Gimbap filling is ready!
