Chungmu Kimbap

🛒 Ingredients

• Cooked Short-grain Rice 130 g · 169 kcal
• Dried Seaweed Sheet (Gim) 4 g · 12 kcal
• Sesame Oil (for rice) 4 g · 35 kcal
• Korean Radish (Mu) 90 g · 14 kcal
• Gochugaru (Korean Chili Flakes) 3 g · 10 kcal
• Garlic 8 g · 13 kcal
• Green Onion 12 g · 3 kcal
• Fish Sauce 4 g · 2 kcal
• White Vinegar 4 g · 1 kcal
• Sesame Oil (for sides) 3 g · 26 kcal
• Sesame Seeds 1 g · 5 kcal
• Squid (cleaned) 60 g · 51 kcal
• Onion 15 g · 6 kcal
• Gochujang (Korean Chili Paste) 12 g · 28 kcal
• Soy Sauce 4 g · 2 kcal
• Ginger 1 g · 1 kcal
• Cooking Oil (Vegetable) 4 g · 35 kcal

👨‍🍳 Instructions

1. Prepare the Kimbap: Season cooked short-grain rice with a pinch of salt and 4g sesame oil, then mix well. Divide the rice into small portions and roll each into a small, finger-sized cylinder.
2. Wrap each rice cylinder tightly with a strip of dried seaweed sheet, ensuring the seam is at the bottom. Brush the finished kimbap with a little extra sesame oil for shine and flavor.
3. Prepare Radish Salad (Musaengchae): Julienne the Korean radish. In a bowl, combine radish with 2g gochugaru, 4g minced garlic, 8g chopped green onion, 4g fish sauce, 4g white vinegar, 2g sesame oil, and 1g sesame seeds. Mix well and let it marinate for at least 10 minutes.
4. Prepare Spicy Stir-fried Squid (Ojingeo Bokkeum): Cut cleaned squid into bite-sized pieces. In a hot pan with 4g cooking oil, sauté 15g sliced onion, 4g minced garlic, and 1g minced ginger until fragrant.
5. Add the squid to the pan and cook for 1-2 minutes until it starts to curl. Stir in 12g gochujang, 1g gochugaru, 4g soy sauce, and 1g sesame oil. Cook for another 2-3 minutes until the squid is tender and coated in the sauce.
6. Serve Chungmu Kimbap: Arrange the plain kimbap rolls on a plate alongside the spicy radish salad and the stir-fried squid. This dish is meant to be eaten by taking a bite of kimbap with a piece of radish and squid.