How to make Chungmu Kimbap
Around this time last year With the groom, we filmed in Busan and Tongyeong I had a delicious meal in Tongyeong Chungmu gimbap!
2 serving
Within 30 minutes
raymom
Ingredients
  • Radish
    1/4ea
  • a cuttlefish
    2ea
  • instant rice
    2bowl
  • Kim
    3piece
  • red pepper paste
    1T
  • Red pepper powder
    2T
  • crushed garlic
    0.5T
  • plum extract
    2T
  • Sugar
    1T
  • Soy sauce
    0.5T
  • Fish sauce with sand lance extract
    1T
  • Sesame oil
    1T
Cooking Steps
STEP 1/9
Cut a quarter of the radish like it's in the picture
STEP 2/9
Radish sugar 2T, vinegar 2T, sugar 1T
Put it in and marinate it
You have to marinate for more than an hour
The longer the time, the better
It's almost dinner time
The sauce didn't get cut to the inside..
STEP 3/9
Three small squid
You can replace it with squid
I want to buy cheap cuttlefish at the supermarket
They were selling it, so I chose cuttle
If the size of the squid is big, then two
That's enough!
STEP 4/9
Boil it in boiling water
If you blanch it too much, it'll get tough
Please blanch it a little bit
STEP 5/9
Take it out and cool it down
Pickled radish, cuttlefish
Roll the kimbap while it cools
STEP 6/9
2 bowls of rice
Taste salt. Sesame oil
STEP 7/9
1/2 seaweed for kimbap
STEP 8/9
I'll put 2/3 of the rice on top
Roll it up
STEP 9/9
Red pepper paste 1T, red pepper powder 2T, ground garlic 0.5T
plum syrup 2T, sugar 1T, soy sauce 0.5T
1T of sand lance extract, 1T of sesame oil
Put it in and stir
If you like vinegar or sugar
Adjust it and use it~~^^
Put green onions in the sauce
With radish and squid
Seasoning is done!
Radish must be pickled for at least an hour It's more delicious if you prepared it the day before
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