Chungmu gimbap

Name: Chungmu gimbap
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cooked rice, 400 g; Nori seaweed, 4 sheets; squid, 150 g; radish, 150 g; gochugaru Korean chili flakes, 12 g; vinegar, 20 ml; sugar, 15 g; soy sauce, 10 ml; toasted sesame oil, 5 ml; salt, 2 g

Chungmu gimbap — cool squid immediately after blanching to reduce toughness.

35 min · 2 servings

Ingredients

cooked rice, 400 g Nori seaweed, 4 sheets squid, 150 g radish, 150 g gochugaru Korean chili flakes, 12 g vinegar, 20 ml sugar, 15 g soy sauce, 10 ml toasted sesame oil, 5 ml salt, 2 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Thinly slice the radish, pickle in salt for 10 minutes, then squeeze out the water.
Boil the prepared squid for at least 2 minutes, cut, and let cool.
Mix radish and squid with gochugaru Korean chili flakes, vinegar, sugar, soy sauce.
Mix toasted sesame oil into rice, roll thinly in seaweed, cut into convenient pieces, and serve with seasoned salad.

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Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

Radish (Korean radish · raw) →

squid (raw) →

Seaweed (Laver · Dried) →