Chungmu Kimbap (Plain Mini Seaweed Rice Rolls)
A special Korean dish of plain seaweed rice rolls served with blanched squid and fish cake tossed in spicy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features blanched fish cake and squid, each tossed in a spicy seasoning and enjoyed alongside plain kimbap. Adding vinegar to the seasoned squid brings out a tangy flavor, making it wonderful for lunch boxes or everyday side dishes.
- Servings
- about 2 servingsOriginal: 2 bowls
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Squid1 whole (medium)
- Square fish cake (eomuk)4 sheets
- Dried seaweed sheets for gimbap (gim)3 sheets
- Cooked rice2 bowls
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sand lance fish sauce1 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Clean the squid by removing the innards.
Steps
Prepare the ingredients
I cleaned the squid and removed the innards. Prepare 4 sheets of square fish cake (eomuk).
Make the seasoning
Mix 2 tbsp gochugaru (Korean chili flakes), 2 tbsp regular soy sauce (jin-ganjang), 2 tbsp corn syrup (mulyeot), 1 tbsp sand lance fish sauce, 1 tbsp minced garlic, and 2 tbsp minced green onion ahead of time so the flavors meld together, making it delicious even when eaten right after tossing.
Cut the ingredients
Cut the squid into bite-sized pieces, and slice the fish cake into bite-sized pieces according to your preference.
Blanch the ingredients
Add the fish cake to rolling boiling water, stir once, take it out right away, and let the heat cool down.
Blanch the squid until it turns white, then rinse and drain well.
Toss in seasoning
Add half of the seasoning, 1/2 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds to the fish cake and toss.
Add the other half of the seasoning, 1/2 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds to the drained squid and toss.
Seasoned squid tastes even better with a tangy touch, so I also added 1 tbsp vinegar and tossed it together.
Season the rice
Mix 2 bowls of cooked rice with 1/2 tsp salt, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds to lightly season it so it is not too salty.
Roll the Chungmu kimbap
Cut the dried seaweed sheets for gimbap (gim) in half, then spread the rice out evenly.
Roll it up tightly by hand, brush on a little toasted sesame oil, and cut into bite-sized lengths.
Finish
Chungmu kimbap is even more delicious when enjoyed with three side dishes: seasoned squid, seasoned fish cake, and radish kimchi.
It is wonderful served alongside kimbap, but it is also great to make and enjoy as a regular side dish for rice.
Ppunwife's tips
- If you mix the seasoning ahead of time so the flavors blend together, it will taste delicious even when eaten right after tossing.
- Adding vinegar to the seasoned squid gives it a tangy touch that makes it even tastier.
FAQ
Do I have to toss the squid and fish cake separately?
You can make the sauce all at once and toss the squid and fish cake together. However, seasoning them separately allows you to add vinegar only to the squid for a tangy flavor.
How long should I blanch the fish cake in boiling water?
Add the fish cake to rolling boiling water, give it a gentle stir once, remove it immediately, and let the heat cool down.
What is the benefit of mixing the sauce ahead of time?
When you mix the seasoning ingredients like gochugaru, soy sauce, and fish sauce in advance, the flavors meld together nicely so it tastes great right after tossing.
