Chewy & Spicy-Sweet! Perfectly Recreated ‘Chungmu Gimbap’ Inspired by Chef Baek’s Recipe
The Ultimate Side Dish to Boost Your Appetite! Chungmu Gimbap Reimagined My Way, Based on Chef Baek’s Recipe
Let’s create a hearty and affordable meal using winter radishes, which are wonderfully sweet and crisp this season! This dish offers a rich flavor reminiscent of acorn jelly and fresh kimchi, making it an absolute rice thief. Based on Chef Baek’s foolproof recipes, I’ve slightly modified it to perfectly suit your taste. Get ready to enjoy Chungmu Gimbap made even more special!
Main Ingredients- 2 fresh squid
- 1/8 large radish (winter radish recommended for sweetness)
- 1/2 onion
- 1 hot pepper (cheongyang chili pepper)
- 1 handful of green onions
Flavor Enhancing Seasoning- 1 Tbsp coarse salt
- 3 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp oligo당 (oligosaccharide)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp coarse salt
- 3 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp oligo당 (oligosaccharide)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly, peel off any tough skin, and cut it into bite-sized cubes, about 2-3 cm. Avoid cutting them too small to maintain a pleasant chewiness.
Step 2
Add 1 Tbsp of coarse salt to the prepared radish cubes and gently mix. Let it salt for at least 30 minutes. This process draws out moisture, making the radish extra crisp and allowing it to absorb flavors better. You can toss it halfway through for even results.
Step 3
Clean the fresh squid, remove the innards, and peel off the skin. Peeling the skin results in a more tender texture.
Step 4
Once the water is boiling, carefully add the whole squid and blanch for just about 1 minute. Be cautious not to overcook, as it can become tough. After blanching, rinse with cold water, drain, and then slice into bite-sized pieces, about 1 cm thick, for the gimbap.
Step 5
Now, let’s make the flavorful seasoning paste. In a large bowl, combine 3 Tbsp soy sauce, 5 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp oligo당, 2 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp fish sauce, and 2 Tbsp maesilcheong. Whisk everything together until well combined. Ensuring all ingredients are dissolved creates a delicious seasoning.
Step 6
Peel the onion and cut it into bite-sized cubes, about 2-3 cm. If you find the raw onion too pungent, you can soak the cut pieces in cold water for about 10 minutes, then drain before use to mellow out the sharpness.
Step 7
After salting for over 30 minutes, rinse the radish thoroughly under cold running water to remove excess salt. Squeeze out as much water as possible. This step removes saltiness while retaining the crisp texture.
Step 8
Add the cubed onion and 1 Tbsp of toasted sesame seeds to the drained radish. Pour the prepared seasoning paste over them. Gather all the ingredients before mixing.
Step 9
Now, gently mix all the ingredients with the seasoning until evenly coated. The ingredients might clump together initially, but keep mixing gently until the seasoning is well distributed, creating a delicious seasoned radish. Mixing by hand helps the flavors meld better.
Step 10
Finally, add the finely chopped green onions and deseeded, chopped hot peppers for added crunch and aroma. Mix lightly. If you enjoy a spicier kick, feel free to increase the amount of hot peppers.
Step 11
It’s crucial to adjust the seasoning of the finished Chungmu Gimbap filling to your liking. If it’s not salty enough, add a little more fish sauce or soy sauce. If it’s not sweet enough, add a bit more sugar or oligo당 to find your perfect balance. Enjoy this delicious Chungmu Gimbap as a side dish with your gimbap for an unforgettable culinary experience!
