Easiest Way to Make Award-winning Chung Moo Kimbab

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Chung Moo Kimbab. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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The same holds true for lunches whenever we often add to a can of soup or even box of macaroni and cheese or any other similar product rather than putting our creative efforts into creating a quick and easy yet delicious lunch. You will notice many thoughts in this report and the hope is that these thoughts won't only enable you to get off to a wonderful start for finishing the lunch rut we all seem to find ourselves at at some point or another but in addition to test new things all on your own.

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Many things affect the quality of taste from Chung Moo Kimbab, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chung Moo Kimbab delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook Chung Moo Kimbab using 15 ingredients and 12 steps. Here is how you cook it.

Chung Moo Kimbab originated from Chung Moo province, Korea. Because Chung Moo was close to the coastal area, most men from there supported their families by working in the fishing industry.

To pack lunch for their husbands, the women created this kind of Kimbab which consisted of plain rice wrapped in nori sheets accompanied by radish kimchi and pickled squid mixed with shredded radish.

It was said that plain rice lasted longer in hot weather. Wrapped rice would be easier to eat on a rolling boat than unwrapped ones.

Radish kimchi lasted longer than cabbage kimchi and pickled squid would also last longer because of its salinity.

The radish would be left out to dry in the wind and sun before being used to make kimchi. The squids were sprinkled with salt and hung out to be half dried. The shredded radish would also be exposed to wind and sun to get rid of part of their water content.

I guess the drier and saltier the foods are, the better and longer they can be kept.

Besides, it would be messy to have juices from foods spilling all over one when one was eating lunch on a constantly rolling boat.

I do not know exactly the reason why Chung Moo Kimbab is always served with a toothpick. Will have to search the answer for that. So don’t be surprised if you see a toothpick, not a pair of chopsticks, with your order of Chung Moo Kimbab.

Ingredients and spices that need to be Prepare to make Chung Moo Kimbab:

1. 1/2 of a radish cut into slices of 1/5 of an inch
2. 1/2 of a radish julienned to 1/5 of an inch thick, 2 inches long
3. 2 tsp salt
4. 2 tsp sugar
5. 1 half-dried squid (available at any Korean market)
6. 2 Tbsp red ground pepper (gochoo garoo)
7. 2 Tbsp sugar
8. 2 tsp salt
9. 1 tsp fish sauce
10. 2 tsp minced garlic
11. 2 tsp minced ginger
12. 2 sprigs green onion, minced
13. 1 cup cooked rice
14. 2 sheets nori cut into quarters
15. 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!

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So that's going to wrap this up with this exceptional food Easiest Way to Prepare Award-winning Chung Moo Kimbab. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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