Chung Moo Kimbab
Chung Moo Kimbab

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chung moo kimbab. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chung Moo Kimbab is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chung Moo Kimbab is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have chung moo kimbab using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chung Moo Kimbab:
  1. Make ready 1/2 of a radish cut into slices of 1/5 of an inch
  2. Get 1/2 of a radish julienned to 1/5 of an inch thick, 2 inches long
  3. Take 2 tsp salt
  4. Make ready 2 tsp sugar
  5. Get 1 half-dried squid (available at any Korean market)
  6. Prepare 2 Tbsp red ground pepper (gochoo garoo)
  7. Prepare 2 Tbsp sugar
  8. Make ready 2 tsp salt
  9. Take 1 tsp fish sauce
  10. Make ready 2 tsp minced garlic
  11. Take 2 tsp minced ginger
  12. Make ready 2 sprigs green onion, minced
  13. Take 1 cup cooked rice
  14. Make ready 2 sheets nori cut into quarters
  15. Take 1 Tbsp sesame oil
Instructions to make Chung Moo Kimbab:
  1. After cutting the radish into slices of 1/5 inch. I dried them for 2 days in this apparatus.
  2. I did the same with the shredded ones.
  3. 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.
  4. 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.
  5. Drain the radishes. Sliced ones and shredded ones separately.
  6. Cut the squids into slanted slices. It would be easier to chew.
  7. 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.
  8. 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.
  9. Cut nori sheets into quarters.
  10. Have cooked rice into a mixing bowl. Put sesame oil and mix well. Take one sheet of nori. Spread rice on and roll.
  11. 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.
  12. Served with a toothpick!

So that’s going to wrap it up for this exceptional food chung moo kimbab recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!