Chewy and Spicy Chungmu Gimbap: Enhanced Flavor with Seasoned Rice!
Chewy and Spicy Chungmu Gimbap: A Special Treat with Flavored Rice!
Indulge in the irresistible combination of chewy, spicy stir-fried squid and crisp radish kimchi (or a refreshing cucumber salad!) that defines Chungmu Gimbap. Today, we’re making a special version by creating a vibrant cucumber salad instead of traditional radish kimchi, and adding a flavorful seasoning to the rice for an elevated experience. Discover the perfect harmony of chewy squid, crunchy cucumber, and savory seasoned rice in every bite!
Spicy Stir-fried Squid and Fish Cake Ingredients- 1 squid
- 1 sheet of square fish cake
- 1/2 onion
- 1/4 cucumber
- 3 Tbsp soy sauce
- 3 Tbsp red pepper powder
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Refreshing Cucumber Salad Ingredients (Radish Kimchi Alternative)- 1 cucumber
- 1/2 onion
- 1/4 carrot
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp red pepper powder
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp coarse sea salt (for pickling cucumber)
Seasoned Rice and Gimbap Ingredients- 1 pack (4-5 sheets) seasoned laver for bento boxes
- 1 bowl cooked rice (approx. 200g)
- 1/2 tsp salt
- 1/2 Tbsp sesame oil
- 1 cucumber
- 1/2 onion
- 1/4 carrot
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp red pepper powder
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp coarse sea salt (for pickling cucumber)
Seasoned Rice and Gimbap Ingredients- 1 pack (4-5 sheets) seasoned laver for bento boxes
- 1 bowl cooked rice (approx. 200g)
- 1/2 tsp salt
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s start by making the star of Chungmu Gimbap: the ‘Spicy Stir-fried Squid and Fish Cake’. Prepare one fresh squid. Rinse it thoroughly and remove the skin. To easily peel the skin, hold the squid with a paper towel and gently pull it off.
Step 2
Score the inside of the squid body in a criss-cross pattern. This helps the seasoning penetrate better and improves the texture. Cut the body into bite-sized pieces and chop the tentacles to a similar size.
Step 3
Now, let’s briefly blanch the squid to make it tender. Bring a pot of water to a boil, add the prepared squid, and cook for just 2-3 minutes. Turn off the heat and let it sit in the residual heat for another 5 minutes. Then, drain the squid and rinse it under cold water. This method ensures the squid is tender and not chewy.
Step 4
Let’s prepare the vegetables for the stir-fry. Thinly slice half an onion into strips.
Step 5
Next, we’ll prepare the cucumber for a refreshing element. Cut the quarter cucumber in half lengthwise, then scoop out the seeds with a teaspoon. Slice it thinly on the bias. Avoid making the slices too thick so they meld well with the other ingredients.
Step 6
Chewy fish cake is also a key ingredient in Chungmu Gimbap’s squid salad! Cut one sheet of square fish cake into pieces similar in size to the squid. Briefly blanching it in boiling water first can remove any impurities and enhance its flavor.
Step 7
Now, let’s make the flavorful seasoning for the squid salad. In a bowl, combine 3 tablespoons of soy sauce, 3 tablespoons of red pepper powder, 2 tablespoons of oligosaccharide, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Mix well to create the seasoning sauce. You can substitute plum syrup for oligosaccharide if you prefer.
Step 8
In a large bowl, add the blanched squid, sliced fish cake, julienned onion, and sliced cucumber. Pour in the prepared seasoning sauce. Now, gently mix everything together with your hands, ensuring all ingredients are evenly coated with the sauce.
Step 9
Next, we’ll make a refreshing cucumber salad to substitute for the radish kimchi. Slice one cucumber in half lengthwise, scoop out the seeds, and cut it into bite-sized pieces. Sprinkle 1/2 tablespoon of coarse sea salt over the cucumber and let it sit for about 20 minutes to pickle. Gently toss it halfway through to ensure even salting. After pickling, drain the excess water released by the cucumber.
Step 10
Let’s prepare the seasoning for the cucumber salad. In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of red pepper powder, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. Mix well.
Step 11
For added color and texture, prepare the vegetables for the cucumber salad. Finely julienne half an onion. Slice 1/4 carrot into half-moons or thin strips, according to your preference.
Step 12
Add the pickled cucumber, julienned onion, and sliced carrot to a bowl. Pour in the prepared cucumber salad seasoning and mix thoroughly until everything is well combined. You’ll have a crisp and refreshing cucumber salad!
Step 13
Finally, it’s time to make the gimbap! Traditionally, Chungmu Gimbap uses plain rice wrapped in seaweed. However, we’ll enhance the flavor by seasoning the rice today. In a bowl, combine 1 bowl of cooked rice with 1/2 teaspoon of salt and 1/2 tablespoon of sesame oil, mixing well to infuse the rice with savory goodness. Using seasoned laver (gim) will add an extra layer of deliciousness.
Step 14
Spread the seasoned rice evenly onto a sheet of seasoned laver. Carefully roll it up tightly, ensuring the rice doesn’t spill out. Adjust the amount of rice according to the size of the laver sheet.
Step 15
Voila! Your delicious Chungmu Gimbap is ready. Enjoy the delightful combination of chewy squid and fish cake salad, refreshing cucumber salad, and the savory seasoned rice gimbap. Taking a bite with all the elements will fill your mouth with pure satisfaction! Even without radish kimchi, the cucumber provides a wonderful, refreshing crispness. Experience a unique and exciting twist on gimbap with this special Chungmu Gimbap recipe – perfect for a delightful dinner tonight!
