Name: This Man's Cook's Chongmu Gimbap
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: radish sprouts 50g; squid 2 pieces; fish cake 2 slices; green chili pepper 1 piece; red chili pepper 1 piece; gimbap seaweed as needed; rice as needed; red pepper powder 6 and a half spoons; plum syrup 1 tablespoon; minced garlic half spoon; soy sauce 2 and a half spoons; anchovy sauce 1 spoon; sugar 2 small spoons; sesame salt 1 spoon; toasted sesame oil 1 spoon; corn syrup 1 spoon; water 200ml

Modu Recipes

This Man's Cook's Chongmu Gimbap | 모두의 레시피

Ingredients needed 2 servings

radish sprouts 50g
squid 2 pieces
fish cake 2 slices
green chili pepper 1 piece
red chili pepper 1 piece
gimbap seaweed as needed
rice as needed
red pepper powder 6 and a half spoons
plum syrup 1 tablespoon
minced garlic half spoon
soy sauce 2 and a half spoons
anchovy sauce 1 spoon
sugar 2 small spoons
sesame salt 1 spoon
toasted sesame oil 1 spoon
corn syrup 1 spoon
water 200ml

Recipe

Rinse radish sprouts once under water to remove dust, then soak them in 50ml of water for 30 minutes.
Mix radish sprouts with 1 and a half spoons of red pepper powder, 1 tablespoon of plum syrup, and half a spoon of minced garlic, gently tossing to evenly coat.
Remove the innards from the squid and peel off the skin, then blanch in boiling water for 10 seconds until tender, cutting into bite-sized pieces.
Slice fish cake into long strips about 1cm thick, and finely chop green and red chili peppers.
In a wok, add 2 and a half spoons of soy sauce, 5 spoons of red pepper powder, the pre-seasoned radish sprouts, fish cake, 1 spoon of anchovy sauce, and 150ml of water. Stir over medium heat until well combined.
Add the blanched squid and 1 spoon of red pepper powder, mix thoroughly, then add 2 small spoons of sugar and stir-fry together.
Add 1 spoon of sesame salt and 1 spoon of toasted sesame oil, stir-fry until blended, then finally add 1 spoon of corn syrup and the chopped chili peppers, gently mixing before turning off the heat.
Cut gimbap seaweed into 6 equal parts using scissors, place a spoonful of plain rice on each piece, and roll tightly.
Arrange the rolled gimbap and the stir-fried radish sprout mixture on a plate neatly to serve.

Soak radish sprouts and season them; prepare squid, fish cake, and chili peppers into bite-sized pieces.
In a wok, combine soy sauce, anchovy sauce, red pepper powder, and water, then stir-fry with radish sprouts, fish cake, and blanched squid over medium heat until flavors meld.
Cut seaweed into 6 parts, fill with plain rice, roll up, and serve alongside the stir-fried side dish.

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