Since it's seasoned squid, blanch the squid first.

I'm going to make the sauce. Red pepper paste 1: Add the ratio of red pepper powder 1, a tablespoon of minced garlic, and chopped green onions. I put two tablespoons of thick soy sauce in here.

For a crunchy texture, chop the onions and put them in.

Fish cakes are often included in the seasoned squid that you eat with Chungmu Kimbap. So I cut the fish cake and put it in.

There was water parsley blanched here, so I put water parsley in it. It definitely changes the scent.

Lastly, cut the blanched squid into bite-sized pieces and mix them well. Mix thoroughly so that the seasoning cuts well.

Seasoned squid with blanched squid, fish cake, crunchy onions, and water parsley is completed. It's spicy and has a variety of textures. If you make Chungmu Gimbap and eat it together, one meal is enough.

It's also good as a side dish. It's fun to cut the squid into big pieces and eat it. Especially, water parsley is in it, so it smells good and adds a chewy texture.

Take out the pickled radish and put it on one side. Put a lot of seasoned squid on the side. If you have stone foil, it would be better to put it on top. Or you can cut the radish kimchi and add it in.

I'll prepare grilled seaweed. The rice has cooled down a little. Otherwise, the seaweed easily gets soggy. But it's sticky rice, so the steam gets soggy easily. But I can't say it's cold rice.

I put rice in it and rolled it up to make Chungmu Gimbap. Seasoned pickled radish and seasoned squid are quite reliable and the weather is nice, but it's good to pack a lunch box when you go on a picnic. It's a different taste from the kimbap I eat every time. It's a good lunch box, too. Once you make it, you can eat it in the refrigerator for at least a week. It had the scent of the sea, but it didn't droop and kept the firmness.