Chungmu Gimbap with Seokbakji (Radish Kimchi) recipe - ingredients, nutrition and when to eat it
Chungmu gimbap is made with small rolls of rice wrapped in seaweed, served with spicy seasoned squid and crunchy seokbakji, a cubed radish kimchi.
Chungmu gimbap is made with small rolls of rice wrapped in seaweed, served with spicy seasoned squid and crunchy seokbakji, a cubed radish kimchi. The mild rolls pair well with the tangy, peppery sides for an easy lunch or dinner.
Street food · 35 minutes to cook
Tips: Spread the rice thinly over the seaweed while it’s still warm so it sticks well and rolls neatly.
Tips: Squid can turn tough if you blanch it too long, so take it out as soon as it turns opaque.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gimbap seaweed — 2 sheet
- Squid — 0.5 whole
- Korean radish — 100 g
- Korean red pepper flakes — 1 tsp
- Gochujang (Korean red pepper paste) — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Water — 1 Tbsp