Spicy Squid Kimbap: Perfect for a Healthy Brown Rice Bento!
Kim Shin-young’s Recommended Squid Kimbap Recipe from ‘My Little Old Boy’
Enjoy a guilt-free, low-calorie meal with this healthy brown rice squid bento box! The delightful pop of squid and the crisp, tangy kimchi create a fantastic combination in this brown rice squid kimbap, making for a nutritious and delicious meal.
Kimbap Ingredients- 3 fresh squid
- 1/2 head of well-fermented kimchi
- 1-2 servings of cooked brown rice
- Salt to taste
- A drizzle of perilla oil (deulgireum)
- 1 pinch of sesame seeds
- 2 Tbsp chopped green onions
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the fresh squid thoroughly. Briefly blanch them in boiling water for about 30 seconds to 1 minute. Immediately rinse with cold water and drain well. This quick blanching keeps the squid tender and prevents it from becoming tough.
Step 2
Prepare the cooked brown rice. While the brown rice is still warm, mix in a little perilla oil, salt, and sesame seeds. Gently toss everything together. (If preparing for a diet bento, you can skip the oil, salt, and sesame seeds and use plain brown rice for a lighter option.)
Step 3
Squeeze out any excess liquid from the well-fermented kimchi and chop it into bite-sized pieces. In a bowl, combine the chopped kimchi, chopped green onions, and minced garlic. Gently mix with your hands. (Optional: For a richer flavor, you can lightly sauté this mixture in a pan with a little oil over medium-low heat. However, using the kimchi raw also offers a refreshing taste.)
Step 4
Thinly slice the blanched and cooled squid into strips. Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread the prepared brown rice evenly over the seaweed, leaving a small border at the top. Arrange the sliced squid and the seasoned kimchi mixture over the rice. Carefully roll the kimbap tightly.
Step 5
Slice the rolled kimbap into your desired thickness and enjoy! You’ve now created delicious squid kimbap, featuring the wonderful texture of the squid and the refreshing crunch of the kimchi.
