Recipe : Chungmu Kimbap (충무 김밥)

Chungmu Kimbap (충무 김밥), my version

Chungmu Kimbap, i found this recipe on Aeri's youtube channel. Because it looks similar with the one i tried when i was in korea, but i dont know the name :p Chungmu kimbap is a local food from a city called Tongyong. The city was named "Chungmu" when this food invented, so i guess you know why this food name is Chungmu.

So, last weekend, i decide to make it. Let's get started with the  recipe first!

Main Ingredients

• 4 Cups Cooked Short Grain Rice (1//2 tsp Salt + 2 tsp Sesame Oil)
• 2 Generous Cups Korean Radish (10 oz)
• 2 Medium Squids (12 oz)
• 4 Sheets Dried Laver/Gim/Nori
• 1/4 Cup Green Onion
• Some Extra Sesame Seeds (Garnish)

Brine Ingredients

• 1 Cup Water
• 1/4 Cup Vinegar
• 1/4 Cup Sugar
• 1 Tbsp Salt

Sauce Ingredients

• 1/4 Cup Hot Pepper Powder
• 1 1/2 Tbsp Soy Sauce
• 1 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Sesame Seeds
• 1/2 Tbsp Fish Sauce
• 1/2 Tbsp Vinegar
• 1/2 Tbsp Sesame Oil
• 2 tsp Garlic, Minced
• 2 Pinches Black Pepper

Directions 

1. Obtain about 2 generous cups (10 oz) of Korean radish. Cut it into bite-sized pieces.
2. Combine all the brine ingredients (1 cup water, 1/2 cup vinegar, 1/4 cup sugar and 1 tbsp salt) in mixing bowl. Stir it until the sugar and salt dissolves. Add and mix the radish into the brine mixture.Set it aside for about 45 minutes to pickle the radish.
3. Mix all the ingredients for the sauce in mixing bowl (1/4 cup hot pepper powder, 1 1/2 tbsp soy sauce, 1 tbsp water, 1 tbsp sugar, 1/2 tbsp fish sauce, 1/2 vinegar, 1/2 tbsp sesame oil, 2 minced garlic and 2 pinches of black pepper). Set it aside.
4. About 45 minutes late, drain the radish. Do not rinse the radish pieces.
5. Obtain 2 medium-sized squids. Cook the squid in boiling water for about 5 minutes on medium-high. After 5 minutes, drain the squid and cut into nicely sized strips for eating.
6. Put the pickled radish, cooked squid and the sauce in mixing bowl. Mix everything to get everything evenly covered with the sauce. Add 1 tbsp of sesame seeds and 1/4 cup green onion and mix gently. If you want some more sesame oil flavor, you can add a little more in this step.
7. Add 4 cups of cooked short grain rice, 1/2 tsp salt and 2 tsp sesame oil into mixing bowl. Mix it gently. 
8. Obtain 4 sheets of roasted dried laver/gim/nori. If you laver is not roasted, you can roast it at home. To do so, preheat a pan without oil on medium and then place each sheet in it. Once it is preheated, reduce the temperature to medium-low. Flip the dried laver quickly - only few seconds - several times to roast it evenly without burning. Stack new sheets in the pan, and repeat.
9. Cut the sheets in half lengthwise. To do it easier, stack all 4 sheet together, and gently fold them in half to make a guideline and then cut it by following the line with your scissors.
10. Place one piece of dried laver on the bamboo mat. Spread about 1/2 cup of seasoned rice on the laver evenly. Leave little bit of space at the end of the dried laver, so when you roll the laver with rice, the rice will not come out of the laver. Roll the kimbap with a bamboo mat and gently squeeze it to make it stay firm. If you want, cut a little bit off both ends of the kimbap to get a nice sharp end. Then, devide each roll of kimbap into 3 to 4 pieces, depending on your desired size. 
11. Serve it in place with the squid. Done!

In my trial, i skipped some ingredients (because i forgot to buy it). So i skipped the radish, fish oil and green onion. Also, i use the laver wtih original flavor from snack pack, because i can't find the regular one for cooking.  Oh, and i also use long grain rice :p that's why it's messy. For detail instructions you can see it on the video below, or check aeri's blog.  Happy eating!

Love, Ninu