Main ingredients
horegigimbap seaweedpurple cabbageminariperilla leaveschogochujangred pepper powdersesame oilgarlictoasted sesame oil
Ttukdak Hyung's Horegi Chomuchim Gimbap
A delicious winter specialty dish featuring marinated horegi sashimi, served with freshly cooked rice and savory grilled pork intestine gimbap for a sweet and sour flavor profile.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use thick, pre-grilled pork intestine gimbap instead of regular gimbap seaweed—it won’t slip in your mouth and tastes far better.
- Minari and sesame oil are a perfect match that completely neutralize the fishy taste of horegi—always use them when making the chomuchim.
- Any leftover horegi can be added to ramen while cooking; it enhances the broth with a unique chewy texture and gives it a refreshing seafood soup-like flavor.
Recommended for
- Those who want to try fresh and unusual winter seafood dishes.
- Fans of spicy-sweet chomuchim paired with savory plain gimbap, similar to Chungmu-style gimbap.
- People who love aromatic seafood chomuchim with strong minari and sesame oil fragrance.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Ho-yoon's Minari and Squid Chomuchim
- Yoon Yi-ryeon's Ojingeo Chomuchim
- Okjubu's Oyster Mushroom Chomuchim
- Yoon Yi-ryeon's Bamboo Shoot Chomuchim
- Striker Chef's Hangjeongsal Chomuchim
- Okjubu's Squid and Spinach Chomuchim
- Jang Ho-jun's Oyster Vinegar Muchim
- Striker Chef's Cheese Chadol-bagi Yukjeon and Squid Cho Muchim
- Jung Ho-young's Beef Marinade Grilled with Crisp Cucumber Salad
- Kim Dae-seok's Miyeok Chomuchim
