Stir-fried squid + shiitake seaweed rice, making "Chungmu kimbap
I think I made Chungmu Gimbap often this summer, but I forgot about it for a while, but I remembered the sweet taste of red pepper paste, so I made "Chungmu Gimbap" again after a long time. This time, I didn't use pickled radish, but I used raw radish to make squid salad, and for rice, I made shiitake seaweed rice
2 serving
Within 60 minutes
허니스타크
Ingredients
  • Shiitake mushroom
    3ea
  • Seaweed
    2serving
  • white rice
    2serving
  • Sesame oil
    1spoon
  • Kim
    4piece
  • Squid
    2handful
  • fish cake
    1handful
  • Radish
    1/5ea
  • Red pepper powder
    4spoon
  • Sugar
    2spoon
  • thick soy sauce
    1spoon
  • crushed garlic
    1spoon
  • plum extract
    2spoon
  • Starch syrup
    1spoon
  • Sesame oil
    2spoon
  • leek
    1ea
  • Sesame leaf
    5piece
Cooking Steps
STEP 1/15
First, put the seaweed in a bowl and soak it for about 10 minutes. I used about one fist (two servings) for seaweed. I thought the amount would be a little small when I put it in a bowl, but it's enough when it's swollen.
STEP 2/15
Chop up the shiitake mushrooms and prepare them
STEP 3/15
Prepare soaked seaweed by cutting it into small pieces with scissors
STEP 4/15
Wash the rice and hold the water slightly smaller than usual (about half a cup) and add 2 spoons of minced shiitake mushrooms, seaweed, and sesame oil. The soaked seaweed has moisture, so the water is a little small
STEP 5/15
Spread the ingredients evenly and cook rice in an electric rice cooker.
STEP 6/15
After cooking, mix shiitake and seaweed evenly, and you're done cooking "Pyogo seaweed rice."
STEP 7/15
If you cut the seaweed for gimbap into 4~6 pieces and roll it with shiitake seaweed rice, the rice is ready
STEP 8/15
Fish cake, squid, and radish taste good with kimbap. It's good to use square fish cakes, but I don't have square fish cakes, so I used thinly sliced round fish cakes. Wash 2 fists of cuttlefish and prepare them. * When I measured it, it came out about 300g of squid and 235g of fish cake. (Reference)
STEP 9/15
Parboil squid and fish cake in boiling water for just one minute. If you boil it for a long time, the texture of the squid gets tough.
STEP 10/15
Make the sauce with 4 spoons of red pepper powder, 2 spoons of sugar, 1 spoon of soy sauce, 1 spoon of minced garlic, 2 spoons of plum juice, 1 spoon of starch syrup, and 2 spoons of sesame oil
STEP 11/15
I cut about 1/5 of the radish and used it I used the raw radish as it is
STEP 12/15
Drain the boiled squid and fish cake in a strainer so that the sauce can be cut well
STEP 13/15
You have to mix it for a long time, so please choose a big and deep container Put squid, fish cake, radish, and sauce.
STEP 14/15
Chop and add 1 green onion and season 5 minutes until sufficient sugar and red pepper powder is dissolved. The longer you season it, the better the liver gets cut and the color comes out redder
STEP 15/15
Put the completed seasoned squid in a container and cut the perilla leaves thinly so that you can eat it with seasoned squid. When you don't eat it with a wrap, it's good to eat it with perilla leaves.
You have to season the squid seasoned sauce for a long time to cut the liver well. Please season it for 5 minutes.
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