Chungmu Kimbap
….Chungmu kimbap’s biggest characteristic lies in the fact that it is composed solely of seaweed (kim) and rice, allowing you to fully experience the unique flavor and aroma of the key ingredient, seaweed. Made only with rice and served with spicy radish kimchi and seasoned squid, Chungmu kimbap opens up a completely different “new world” in terms of taste and presentation compared to traditional kimbap.
The interesting origin of Chungmu kimbap stems from a story where a wife prepared kimbap for her husband, a fisherman, but the rice kept spoiling. This issue was resolved by making kimbap with the rice and fillings separated. The wisdom that arises from life has persisted as a regional specialty to this day. Chungmu Kimbap is easy to make. Prepare with delicious sides using radish and squid. The spicy, sweet and savory sauce makes the pickled radish and squid a perfect match with the plain rice kimbap. The making process is fun and taste is great. My husband JOHN’s and my chopsticks are busy… This recipe is from @mrs_macarons.
Serving: 4
Time: 1 hr plus 2 days to make the radish pickles
Ingredients:
For Radish Pickles:
1. 8 cups radish, cut into small triangles
2. 1.5 tbsp sea salt
3. 4 tbsp sugar
4. 6 tbsp vinegar
5. 4 dried red peppers
6. 4 tbsp salted fish sauce
7. 1 tsp salted tuna sauce
8. 1 tbsp plume extract
9. 5 tbsp sweet rice porridge( 1/2 cup water +1Ts sweet rice powder)
10. 1/2 cup onion
11. 2 tbsp garlic
12. 1 tsp ginger
13. 3 tbsp red pepper powder
14. 1/4 tsp green sweet
For Sweet and Spicy Squid:
- 1/3 tbsp leftover radish sauce
- 1 tsp sugar
- 2 tsp rice syrup
- 1 tsp sesame oil
- 2 tsp roasted sesame seeds
- 1/16 tsp black pepper
- 2 whole squids, cleaned
For Kimbap:
- 5 cups steamed rice
- 8 dried seaweeds
Cooking Instructions:
- Soak the radish with the salt, sugar and vinegar into a big bowl about 12 hours.
2. After 12 hours, take the radish out of the liquid and let rest for 30 more minutes.
3. Meanwhile, heat with low and make the sweet rice porridge. Pour 1/2 cup water and 1 Ts sweet rice powder, then mix well to keep stirring and bring to boil for 2–3 minutes. Turn off the heat, take out 5 Ts and set aside for cooling down.
4. Mix the radish ingredients: the red pepper, salted fish sauce, salted tuna sauce, plum extract, onion, garlic, ginger, and sweet rice porridge in a bowl. Set it aside for 20 minutes (to be used later to soak the dry red pepper).
4. After 20 minutes, blend the mixed ingredients with a hand blender. Then, add the red pepper powder and green sweet, and mix well.
5. Divide the sauce into two portions (1/3 and 2/3 of the total amount) in two separate bowls. Place the 1/3 portion of the sauce in the refrigerator to be used later for the sweet and spicy squid, while the radish pickle ripens.
6. After 30 minutes, drain the excess water from the radish and mix it evenly with 2/3 of the sauce.
7. Set it aside for about 12–16 hours on a countertop and then store it in a refrigerator for 1 day.
8. When the radish pickle is ready, grill the squid in a pan with baking paper. (You can place the paper on the pan and cook without oil.) Cut it into small pieces.
9. Mix the 1/3 leftover sauce, sugar, sesame oil, rice syrup, and black pepper well. Add the mixed sauce and toasted sesame seeds to the squid, and mix evenly; then set it aside.
10. Cut the dried seaweed in half lengthwise.
11. Place a sheet of dried seaweed on the bamboo mat, and then spread the rice evenly over the seaweed.
12. Roll from the bottom, pressing down as you go.
13. Cut the roll into 3–4 pieces.
14. Serve with the kimbap, radish pickle and sweet and spicy squid.
You can also view this recipe on instagram.
