Tongyeong

Chungmu gimbap

Name: Chungmu gimbap
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 cups warm cooked rice; 1 tsp sesame oil; a pinch salt; 4 sheets quartered nori sheets; 1 medium scored and cut squid; 2 sheets triangles fish cakes; a piece chunky triangles radish (daikon radish, mooli); 2 1/2 tbsp gochugaru; 1 tbsp fish sauce; 1 tbsp sugar; 3 cloves minced garlic; 2 tsp vinegar; 1 stalk chopped spring onion (green onion, scallion); 2 tsp sesame seeds

Plain rice fingers wrapped in laver with spicy squid and radish on the side. Sailor simple.

40 minTime

26 gProtein each

mediumSpice

Tongyeong's harbour rolls2 chapters · 1 min read

Make it your way

Grandma's wayPlain laver rice rolls with spicy squid and radish kimchi.

The original

431kcalsame

26 gproteinsame

6 gfibresame

40minutessame

Chungmu gimbap.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, warm

Sesame oil1 tsp

Salta pinch

Nori sheets4 sheets, quartered

Squid1 medium, scored and cut

Fish cakes2 sheets, triangles

Radish (daikon radish, mooli)a piece, chunky triangles

Gochugaru2½ tbsp

Fish sauce1 tbsp

Sugar1 tbsp

Garlic3 cloves, minced

Vinegar2 tsp

Spring onion (green onion, scallion)1 stalk, chopped

Sesame seeds2 tsp

Method

4 steps

1Salt the radish with a pinch of sugar for 30 minutes, then drain.
2Blanch squid 1 minute and fish cakes 30 seconds; drain and cool.
3Mix gochugaru, fish sauce, sugar, garlic, vinegar, spring onion and seeds. Toss half with the radish and half with the squid and fish cake.
4Season the rice with sesame oil and salt, then roll into thumb sized fingers in quartered laver.

Serve it like this

Lay the little rolls on a plate with the spicy squid and radish in small bowls beside them and toothpicks for picking up.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tongyeong

Chungmu gimbap

Plain rice fingers wrapped in laver with spicy squid and radish on the side. Sailor simple.

40 minTime

26 gProtein each

mediumSpice

Tongyeong's harbour rolls2 chapters · 1 min read

Make it your way

Grandma's wayPlain laver rice rolls with spicy squid and radish kimchi.

The original

431kcalsame

26 gproteinsame

6 gfibresame

40minutessame

Chungmu gimbap.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice3 cups, warm

Sesame oil1 tsp

Salta pinch

Nori sheets4 sheets, quartered

Squid1 medium, scored and cut

Fish cakes2 sheets, triangles

Radish (daikon radish, mooli)a piece, chunky triangles

Gochugaru2½ tbsp

Fish sauce1 tbsp

Sugar1 tbsp

Garlic3 cloves, minced

Vinegar2 tsp

Spring onion (green onion, scallion)1 stalk, chopped

Sesame seeds2 tsp

Method

4 steps

1Salt the radish with a pinch of sugar for 30 minutes, then drain.
2Blanch squid 1 minute and fish cakes 30 seconds; drain and cool.
3Mix gochugaru, fish sauce, sugar, garlic, vinegar, spring onion and seeds. Toss half with the radish and half with the squid and fish cake.
4Season the rice with sesame oil and salt, then roll into thumb sized fingers in quartered laver.

Serve it like this

Lay the little rolls on a plate with the spicy squid and radish in small bowls beside them and toothpicks for picking up.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chungmu gimbap

Make it your way

Ingredients

Method

Chungmu gimbap

Make it your way

Ingredients

Method

Make it a meal