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Chungmu Kimbap
Chungmu kimbap is seaweed rice rolls originated from Tongyoung, Korea. It's wrapped with plain rice, served with spicy radish and squid salad
Prep Time
2 hrs
Cook Time
20 mins
Servings:
4
Calories:
849 kcal
Course:
Main Course, Lunch
Cuisine:
Korean
Ingredients
- 8 seaweed sheets gim
- 3 cups short grain rice cooked
- 2 garlic cloves
- ¼ onion large
- 1.5 tablespoon anchovy sauce Korean
For the radish:
- 1.5 lb Korean radish
- 1 tablespoon coarse salt Korean
- 3 tablespoon sugar
- 3 tablespoon white vinegar
- 2 tablespoon gochugaru Korean chili flakes
- 1 tablespoon plum extract optional, Korean, maeshil cheong
For the squid & fish cakes
- 1 lb squid cleaned and dice
- 2 sheets 4 oz fish cakes
- 2 tablespoon gochugaru Korean chili flakes
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon plum extract optional, Korean, maeshil cheong
- 1 tablespoon sesame seeds toasted
- 1 teaspoon sesame oil
- black pepper dash
Instructions
- Peel the radish and slice it in free form to get ½" on the thickest part.
- Dissolve salt, sugar, and vinegar in a bowl and soak the radish slices for 2 hours. Drain well. Set aside.
- In a blender, puree garlic, onion, and anchovy sauce together until smooth. Reserve 2 tablespoon of the puree.
- To make the radish side dish, combine the onion puree (except the reserved 2 tablespoon) with the rest of the radish ingredients. Mix well. Toss with the radish. Let it sit on the counter for a day to ferment if the permits.
- For the squid and fish cakes, blanch the squid in a boiling water for 30-60 seconds and drain well, place on a mixing bowl and set aside. Slice the fish cakes into desired bite size. Add to the squid. In a small bowl combine the remaining 2 tablespoon of the onion puree with the rest of the ingredients; mix well. Pour the seasoning into squid and the fish cakes and toss well to incorporated everything.
- Cut each sheet of seaweed into 6 equal segment. Spread a little bit (about 2 tablespoon) of rice over the seaweed pieces and roll it up. Serve the seaweed rice rolls with the 2 side dishes.
Cup of Yum
Nutrition Information
Calories
849kcal
(42%)
Carbohydrates
144g
(48%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Cholesterol
264mg
(88%)
Sodium
3681mg
(153%)
Potassium
1052mg
(22%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Vitamin A
2671IU
(53%)
Vitamin C
46mg
(51%)
Calcium
160mg
(16%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 849
% Daily Value*
| Calories | 849kcal | 42% |
| Carbohydrates | 144g | 48% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 264mg | 88% |
| Sodium | 3681mg | 153% |
| Potassium | 1052mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 2671IU | 53% |
| Vitamin C | 46mg | 51% |
| Calcium | 160mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.