Chung Moo Kimbab
Chung Moo Kimbab

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chung moo kimbab. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chung Moo Kimbab is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chung Moo Kimbab is something that I’ve loved my whole life. They are fine and they look fantastic.

#Koreanfood #충무김밥 #BusanKorea Delicious Korean dish (Choong Moo Kimbab 충무김밥) - Travel to Busan Korea. Chung Moo Doe is a martial arts discipline that belongs to the line of Traditional Moo Doe. Sunny Dahye and I head over to the Kimbab Family House here in Korea and surprise the children with Indomie for the first time!

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take 1/2 of a radish julienned to 1/5 of an inch thick, 2 inches long
  3. Get 2 tsp salt
  4. Get 2 tsp sugar
  5. Prepare 1 half-dried squid (available at any Korean market)
  6. Take 2 Tbsp red ground pepper (gochoo garoo)
  7. Prepare 2 Tbsp sugar
  8. Take 2 tsp salt
  9. Take 1 tsp fish sauce
  10. Make ready 2 tsp minced garlic
  11. Take 2 tsp minced ginger
  12. Get 2 sprigs green onion, minced
  13. Prepare 1 cup cooked rice
  14. Take 2 sheets nori cut into quarters
  15. Prepare 1 Tbsp sesame oil

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Steps 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!

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So that’s going to wrap this up for this exceptional food chung moo kimbab recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!