Special Chungmu Gimbap with Spicy Squid and Fish Cake Salad
Hot Weather Recommendation: Chungmu Gimbap and Spicy Squid & Fish Cake Salad Recipe
On these scorching hot days, what do you like to eat? Even for me, who cooks every day, the sudden heat makes me reluctant to cook. This recipe is perfect for beating the heat and revitalizing your appetite!
Main Ingredients- 4 small squid
- 1 pack flat fish cakes (eomuk)
Seasoning for Squid and Fish Cake Salad- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp oligosaccharide
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the squid. For small squid, remove the innards, peel off the skin, and wash them thoroughly under running water. Bring a pot of water to a boil and briefly blanch the squid for about 1 minute. Be careful not to overcook, as it can become tough. Immediately rinse the blanched squid in cold water to cool it down, and drain any excess water.
Step 2
Cut the drained squid into bite-sized pieces. Making shallow cuts on the squid can help it absorb the seasoning better, making it even more delicious.
Step 3
Rinse the flat fish cakes in warm water to soften them, then squeeze out any excess water. Cut them into pieces similar in size to the squid. Rinsing the fish cakes also helps remove impurities and makes them more tender.
Step 4
Now, let’s make the delicious seasoning for the squid and fish cake salad! In a large bowl, combine 2 Tbsp anchovy sauce, 2 Tbsp red pepper flakes, 2 Tbsp oligosaccharide, and 1 Tbsp minced garlic. Mix well. Finally, add 1 Tbsp sesame oil and a generous tablespoon of toasted sesame seeds for added fragrance. Add the prepared seasoning to the squid and fish cakes, and gently mix to ensure the seasoning is evenly distributed. The sweet and spicy aroma is already making my mouth water!
Step 5
Let’s prepare the rice, which is key to Chungmu Gimbap. Add a dash of sesame oil to the warm rice and mix gently to impart a nutty aroma. You can also sprinkle in some toasted sesame seeds if you like. Mix lightly to avoid clumping the rice grains.
Step 6
Gimbap seaweed sheets are long, so cutting each sheet in half allows you to create the small, cute size characteristic of Chungmu Gimbap. Prepare the halved seaweed sheets.
Step 7
Spread the seasoned rice thinly over the prepared seaweed sheet. Spreading the rice thinly is crucial; too much rice can cause the gimbap to break. Then, roll the seaweed from the bottom upwards. Roll it tightly to prevent the filling from spilling out.
Step 8
Lightly brush the outside of the rolled gimbap with sesame oil for a nice sheen and enhanced flavor. Cut the gimbap into three bite-sized pieces. Lightly coating your knife with sesame oil will help you cut the gimbap cleanly without the rice sticking.
Step 9
Now, artfully arrange the freshly made Chungmu Gimbap on a plate. The colorful appearance is appetizing just to look at!
Step 10
Next to the beautifully plated gimbap, add a generous portion of the freshly mixed spicy and sweet squid and fish cake salad. It’s also perfect to serve with the classic companion of Chungmu Gimbap: radish kimchi! (If you don’t have radish kimchi, consider making a simple batch following a recipe!)
Step 11
Voila! Your delicious Chungmu Gimbap and Squid & Fish Cake Salad are ready! Enjoying this with a cool, tangy cucumber soup will be a perfect meal to refresh your body and soul on a hot day. (Recipes for the radish kimchi and cool cucumber soup are also coming soon, so stay tuned!)
