Korean
Korean - Rice Dishes
Chungmu Gimbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked short-grain rice, still warm
- • 4 sheets nori
- • 2 tsp sesame oil
- • 1/2 tsp salt
- • 150g cooked squid, sliced into strips
- • 1 tbsp gochugaru
- • 1 tbsp gochujang
- • 2 cloves garlic, minced
- • 200g kkakdugi (cubed radish kimchi)
Preparation Steps
1
Phase 1
Gently fold sesame oil and salt through the warm rice.
2
Phase 2
Toss the squid strips with gochugaru, gochujang, and garlic to make ojingeo muchim.
3
Phase 3
Spread a thin, even layer of rice over each nori sheet and roll into thin, tight logs; brush the seam with sesame oil.
4
Phase 4
Cut each log into 6 pieces with a lightly oiled knife.
5
Phase 5
Serve the plain rice rolls alongside the spicy squid salad and kkakdugi.