Ttukdak Hyung's Horegi Chomuchim Gimbap

• appropriate amount of horegi sashimi
• coarse salt (for cleaning) a little
• rice 1 bowl
• salt a little
• toasted sesame oil a little
• toasted sesame seeds a little
• grilled pork intestine gimbap several sheets
• appropriate amount of purple cabbage
• appropriate amount of minari
• appropriate amount of perilla leaves
• chogochujang appropriate amount
• sugar a little
• red pepper powder a little
• sesame oil appropriate amount
• minced garlic a little

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.