Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, chung moo kimbab. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
You need to enable JavaScript to vote. A popular Korean picnic food - Easy kimbap (Korean sushi roll) recipe! Bite sized little rice and vegetable goodies are savory, nutty and delicious!
Chung Moo Kimbab is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chung Moo Kimbab is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chung moo kimbab using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chung Moo Kimbab:
- Get 1/2 of a radish cut into slices of 1/5 of an inch
- Get 1/2 of a radish julienned to 1/5 of an inch thick, 2 inches long
- Take 2 tsp salt
- Take 2 tsp sugar
- Take 1 half-dried squid (available at any Korean market)
- Prepare 2 Tbsp red ground pepper (gochoo garoo)
- Make ready 2 Tbsp sugar
- Get 2 tsp salt
- Get 1 tsp fish sauce
- Make ready 2 tsp minced garlic
- Prepare 2 tsp minced ginger
- Get 2 sprigs green onion, minced
- Prepare 1 cup cooked rice
- Prepare 2 sheets nori cut into quarters
- Prepare 1 Tbsp sesame oil
Có thể sáng tạo với nhiều loại nguyên liệu thay thế để cuốn cơm với rong biển. Name: 최무성 / Choi Moo Sung (Choi Mu Sung). Real name: 최명수 / Choi Myung Soo (Choi Myeong Su). Giờ thì món kimbab đã nóng hổi để dùng ngay rồi đấy!
Instructions to make Chung Moo Kimbab:
- After cutting the radish into slices of 1/5 inch. I dried them for 2 days in this apparatus.
- I did the same with the shredded ones.
- After the drying process, put the sliced radish in a bowl, sprinkle 1 tsp of sugar and 1 tsp of salt. Mix well. Set aside for 30 minutes. Do the same for the shredded ones.
- Meanwhile, soak the half-dried squid (or squids, depending on the size). Usually, the half-dried squids are smaller in size than the dried ones, and also more expensive. For the half- dried, soak for 15 minutes. For the dried ones, it might need to be soaked a little longer.
- Drain the radishes. Sliced ones and shredded ones separately.
- Cut the squids into slanted slices. It would be easier to chew.
- Squeeze some extra liquid off the radishes. In a bowl, put 1 tbsp of ground red pepper, 1 tsp of salt, 1 tsp of sugar, 1 tsp of minced garlic and 1 tsp of minced ginger. Some chopped green onions. Mix well. Put the sliced radish in and mix well. Put into a container. Keep in room temperature for 1 night. Put into refrigerator the next day.
- Into a mixing bowl, put the rest of red ground pepper, salt, sugar, fish sauce, minced garlic, ginger and chopped green onion. Mix well. Add shredded radish and squids. Mix well. Keep refrigerated until use. First picture is the shredded radish. Second one is the squids.
- Cut nori sheets into quarters.
- Have cooked rice into a mixing bowl. Put sesame oil and mix well. Take one sheet of nori. Spread rice on and roll.
- Put rolled rice on plates. Put some mixed radish and squid on plate. Arrange few pieces of radish on. In the picture I also had some green onion kimchi and pickled sea squirts.
- Served with a toothpick!
Director: Producer Vahe Ziroyan, Inna Xojamiryan. Check out chung-chul-moo's art on DeviantArt. Browse the user profile and get inspired. chung-chul-moo. DIRECTOR WRITER MOTHER Agent contact: Curtis Brown (UK) / ICM (US). School of Chung Moo Doe, Framingham, MA.
So that is going to wrap this up with this exceptional food chung moo kimbab recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
