Korean Food Chungmu Kimbap

Today, I will introduce a very popular kimbap in Korea called Chungmu kimbap. It is easier to make than normal kimbap and the flavor is awesome. Chungmu kimbap is a local food that originated from one of the Korean cities called Tongyong, but the city was named Chungmu when this food was invented. Many people were fishermen in that area. The husbands would go to sea and stayed there all day to catch fish. Wives felt sorry for their husbands who worked hard, but couldnt eat well while out in the sea. They started to pack lunch boxes for them. Sometimes, they could make normal kimbap, but the ingredients inside of kimbap spoiled easily, so instead they rolled the kimbap with only seasoned rice with no other filling ingredients and prepared a delicious side using radish and squid. The spicy, sweet, and savory sauce make the pickled radish and squid a perfect match with the plain rice kimbap. When I read the story of the origin of this Chungmu kimbap, I thought the wives were very sweet and wise. This special kimbap eventually spread all over South Korea and there are many restaurants that specialized in this particular kimbap. Of course, people make it at home too, so try this delicious yet fun kimbap someday at home with your kids. )

Ingredients

For kimbap
Cooked short grain rice 4 Cup (64 tbs)
Salt 1/2 Teaspoon
Sesame oil 2 Teaspoon
Dried laver sheets 4
For radish and squid pickle
Korean radish 2 Cup (32 tbs) , sliced
Squids 12 Ounce
Sesame seeds 1 Tablespoon
For brine
Water 1 Cup (16 tbs)
Vinegar 1/4 Cup (4 tbs)
Sugar 1/4 Cup (4 tbs)
Salt 1 Tablespoon (Soaked in brine and brine discarded)
For sauce
Hot pepper powder 1/4 Cup (4 tbs)
Soy sauce 1 1/2 Tablespoon
Water 1 Tablespoon
Sugar 1 Tablespoon
Fish sauce 1/2 Tablespoon
Vinegar 1/2 Tablespoon
Sesame oil 1/2 Tablespoon
Garlic 2 Teaspoon , minced
Black pepper 2 Pinch
For garnish
Sesame seeds 1/2 Teaspoon

Directions

FOR RADISH AND SQUID PICKLE

GETTING READY

1. For brine – in a medium bowl, combine all the ingredients.

2. Add and mix the radish into the brine mixture. Set it aside for about 45 minutes to pickle the radish.

MAKING

3. For sauce – in a small bowl, mix together all the ingredients.

4. Cook the squid in boiling water for about 5 minutes on medium-high.

5. Cut the squid into nicely sized strips for eating.

6. Drain the radish and place in a large bowl. Add in squid and sauce, mix well.

7. Add sesame seeds and green onion and mix gently.

SERVING

8. Recipe follows.

FOR KIMBAP

MAKING

1. In a large bowl, add in rice, salt, and sesame oil. Mix it gently.

2. Preheat a pan without oil on medium and then place each sheet of dried laver 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.

3. Cut the sheets in half lengthwise. Place a bamboo mat on a cutting board. Place one piece of dried laver on the bamboo mat. Spread about ½ cup of seasoned rice on the laver evenly.

4. 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.

5. 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, divide each roll of kimbap into 3 to 4 pieces, depending on your desired size.

SERVING

6. Garnish the kimbap and pickle with sesame seeds and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1210Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 1034 mg43.08%

Total Carbohydrates 232 g77.3%

Dietary Fiber 12 g48%

Sugars 26 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet