Chungmu Gimbap

Ingredients

• 500g cooked short-grain rice, warm
• 1 tsp toasted sesame oil
• 1/2 tsp fine salt
• 5 sheets roasted seaweed (gim)
• 300g cleaned squid
• 400g Korean radish (mu)
• 1.5 tbsp coarse salt
• 4 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp fish sauce
• 1.5 tbsp minced garlic
• 1 tsp minced ginger
• 1.5 tbsp caster sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 spring onions

Before you cook

• Peel the radish and cut it into chunky pieces about 3cm long and 2cm thick.
• Toss the radish with the coarse salt and leave it for 30 minutes, then drain off the water it gives up and pat it dry.
• Score the squid body lightly in a criss-cross on the inside and cut it into pieces about 4cm long.
• Slice the spring onions finely.
• Mix the gochugaru, fish sauce, garlic, ginger, sugar, vinegar and half the sesame seeds into a dressing, then stir in the spring onion.
• Season the warm rice with the sesame oil and the fine salt and fold it through gently with a spatula.
• Cut each seaweed sheet into four rectangles.

Steps

1. Bring a small pan of water to the boil and drop in the squid.
2. Cook it for 90 seconds only, until it curls and turns opaque, then drain it and spread it out to cool quickly.
3. Put half the dressing in a bowl with the salted radish and mix it through with your hands.
4. Put the cooled squid in a second bowl with the rest of the dressing and mix that too.
5. Cover both bowls and leave them for 20 minutes so the flavours settle.
6. Take a rectangle of seaweed and put a heaped tablespoon of rice along one short edge.
7. Roll it up tightly into a finger-sized cylinder, sealing the end with a dab of water.
8. Repeat with the rest of the rice and seaweed, which should give you about 20 small rolls.
9. Pile the rolls on one side of a plate or into a lidded box.
10. Spoon the squid and the radish kimchi alongside in separate heaps, never on top of the rice.
11. Scatter the remaining sesame seeds over the squid and serve, eating a roll and a piece of squid or radish in the same bite.