Yorimusa — Chungmu Gimbap with Squid
Original creator video demonstrates the same rice rolls and side dishes.
Official cooking video · 요리무사 · YOUTUBETongyeong-Style Chungmu Gimbap with Squid and Pickled Radish (2)
Small plain rice-and-seaweed rolls served beside cooked spicy squid, fish cakes and quick-pickled radish, a Tongyeong specialty.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut 350g radish, mix with 1 tbsp coarse salt, 2 tbsp sugar, 1 tbsp vinegar and 100mL soda, and refrigerate about 30 minutes. Not shelf stable.
- 02
Boil cleaned squid until opaque and thoroughly cooked, then slice. Heat two fish-cake sheets thoroughly according to packaging.
- 03
Mix 5 tbsp chili flakes, 5 tbsp fish sauce, 1 tbsp sugar, 2 tbsp garlic, 1/2 tsp ginger, 1 tbsp plum syrup, 2 tbsp rice syrup, chopped scallion and 1 tbsp sesame. This makes extra.
- 04
Toss cooked squid and fish cakes with 2 tbsp sauce to start; add more only after tasting.
- 05
Mix 1 tbsp sesame oil with 400g warm rice. Cut three laver sheets as needed; spread rice thinly, roll without filling and slice bite-size.
- 06
Serve rolls, seasoned squid/fishcakes and refrigerated pickled radish separately and promptly. For transport keep below 4°C and refrigerate within two hours.
Helpful source links
Before you cook
Cook squid fully, separate raw seafood utensils, keep quick pickles refrigerated and rice/seafood at 4°C or below. Check fish, squid and sesame allergens.
Allergens: 오징어(연체동물), 어묵·액젓(생선) / squid and fish ingredients / イカ・魚, 어묵 제품에 밀·대두·갑각류 가능 / fish cakes may contain wheat, soy or shellfish / 練り物に小麦・大豆・甲殻類の可能性, 참기름·참깨 / sesame / ごま
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
