Chungmu Kimbap: A Delightful Treat with Spicy Squid and Radish Kimchi
Chungmu Kimbap: A Delightful Treat with Spicy Squid and Radish Kimchi
Perfect for Spring Picnics! The Golden Recipe for Homemade Chungmu Kimbap
Hello everyone! Just as they say ‘rice builds strength,’ delicious food always provides great energy. Today, I’m going to share a wonderful recipe for ‘Chungmu Kimbap,’ a beloved regional dish from Tongyeong that many of you might have fond memories of. Chungmu Kimbap traditionally began as a meal prepared for fishermen heading out to sea, with rice and seasoned squid and radish kimchi served separately. It gained nationwide fame after a popular appearance at the ‘Gukpum 81’ event. Following the ‘golden recipe’ featured on Saengsaengjeong, let’s make delicious Chungmu Kimbap at home that rivals any restaurant! Let’s get started.
Kimbap Ingredients- 2 cups rice
- 2 cups water
- 1/2 soju glass of cooking wine (adds chewiness to the rice)
- 1/3 Tbsp salt (for seasoning rice)
- 10 sheets of seaweed for kimbap
Seokbakji (Radish Kimchi) Ingredients- 1 radish (approx. 1/6 after preparation)
- 3 Tbsp coarse sea salt (for pickling radish)
- 1 cup cider (used in the pickling process)
- 2 Tbsp water (for the seasoning paste base)
- 1/6 radish, chopped (for the seasoning paste base)
- 1 onion, chopped (for the seasoning paste base)
- 1 radish (approx. 1/6 after preparation)
- 3 Tbsp coarse sea salt (for pickling radish)
- 1 cup cider (used in the pickling process)
- 2 Tbsp water (for the seasoning paste base)
- 1/6 radish, chopped (for the seasoning paste base)
- 1 onion, chopped (for the seasoning paste base)
Cooking Instructions
Step 1
1. Making Seokbakji (Radish Kimchi): First, let’s prepare the crisp radish kimchi to accompany the kimbap. Wash 1 firm radish thoroughly, but do not peel it. Slice it diagonally, rotating the radish as you cut, similar to sharpening a pencil. Slicing them not too thinly will maintain a good texture.
Step 2
For pickling the radish, prepare 1 cup of cider and 3 Tbsp of coarse sea salt. Cider helps to tenderize the radish and adds a subtle sweetness.
Step 3
Place the sliced radish in a bowl. Add the cider and coarse sea salt in two portions, mixing thoroughly to coat the radish evenly. Let the radish pickle for about 2 hours. After about an hour, flip the radish once to ensure even pickling and flavor distribution.
Step 4
To check if the radish is well-pickled, try bending a piece; if it bends softly, it’s ready. Drain the pickled radish in a colander for about 20 minutes to remove excess moisture. Removing sufficient water will prevent the kimchi from becoming watery and help it stay crisp.
Step 5
2. Making the All-Purpose Seasoning Paste: Now, it’s time to make the versatile seasoning paste that is key to Chungmu Kimbap’s flavor. First, prepare the base ingredients for the paste: 1 chopped onion, 1/6 chopped radish, and 2 Tbsp of water.
Step 6
Using a blender or food processor, grind the prepared onion, radish, and water until smooth. This creates a smooth base for the seasoning paste.
Step 7
Now, let’s add the remaining seasoning ingredients to the blender. Prepare 3 Tbsp of coarse sea salt, 10 Tbsp of gochugaru (Korean chili powder), 2 Tbsp of minced garlic, 2 Tbsp of anchovy fish sauce, 3 Tbsp of sugar, 2 Tbsp of cooked rice (this helps bind the paste), 4 green chilies (seeded and chopped), 4 red chilies (seeded and chopped), and 1/2 piece of minced ginger.
Step 8
Combine the finely ground onion-radish base with all the previously prepared seasoning ingredients in the blender, and blend again until smooth. This all-purpose seasoning paste yields about 3 cups (using a beer mug as a measure). It’s incredibly versatile and can be used not only for seokbakji but also for seasoned squid, various stir-fries, kimchi, stews, and more. Making a larger batch will be very useful!
Step 9
Take 1 cup of the prepared all-purpose seasoning paste (using a beer mug measurement) and mix it thoroughly with the drained pickled radish. This step seasons the radish for the seokbakji.
Step 10
Allow the mixed seokbakji to ferment at room temperature for 2-3 days, then store it in the refrigerator. It will become even more delicious as it ferments and develops a natural savory flavor.
Step 11
3. Cooking the Kimbap Rice: Now, let’s cook the rice, the foundation of Chungmu Kimbap. Add 2 cups of water to 2 cups of washed rice, and pour in 1/2 soju glass of cooking wine. The cooking wine adds gloss and improves the chewiness of the rice.
Step 12
Once the rice is cooked and fluffy, add 1/3 Tbsp of salt for seasoning. Gently mix the rice with a spatula, being careful not to mash the grains, to evenly distribute the salt. It’s important that each grain of rice is subtly seasoned.
Step 13
Prepare 10 sheets of kimbap seaweed and cut each sheet into 8 equal pieces. Chungmu Kimbap is characterized by its smaller size, making it easy to eat in one or two bites.
Step 14
Lightly moisten about 1 cm of the edge of each seaweed piece with water. This will help the kimbap seal properly when rolled, preventing it from unraveling.
Step 15
Now, let’s shape the rice and place it on the seaweed. Position the seaweed with the moistened edge at the end. Lightly oil your hands with sesame oil. Take a portion of rice, spread it thinly over the seaweed, and then carefully roll it up without tearing the seaweed. You can adjust the amount of rice according to your preference.
Step 16
4. Making the Seasoned Squid: Finally, let’s make the highlight of Chungmu Kimbap – the seasoned squid. Prepare 2 squids. Set aside 2 cups of the all-purpose seasoning paste you made earlier. Also, prepare 2 Tbsp of vinegar and 5 stalks of chopped green onion to enhance the flavor.
Step 17
First, prepare the water for blanching the squid. In a pot, combine 8 cups of water, 1 piece of kelp, and 1/6 portion of chopped radish. Once the water comes to a rolling boil, add the squid and blanch it. When the squid bodies curl and turn white, remove them immediately. The tentacles are tougher, so blanch them for an additional minute. Cool the blanched squid in cold water for about 10 minutes. This prevents the squid from becoming tough and maintains its firm, springy texture.
Step 18
Cut the cooled squid into bite-sized pieces. For the body, turn it over, cut it into 4 sections, and then slice thinly like filleting using a knife held horizontally. Cut the tentacles into 2-3 pieces each.
Step 19
In a large bowl, combine the sliced squid, 2 cups of the reserved all-purpose seasoning paste, 2 Tbsp of vinegar, and the chopped green onions. You can slightly adjust the amount of seasoning paste depending on the size of the squid or your personal preference.
Step 20
Mix everything together thoroughly until well combined. Your delicious seasoned squid is ready!
