today ’ mho recipe is very special one for me. Because this is the celebrated Chungmu Kimbap ( 충무김밥 ) is from my hometown, Chungmu ( aka Tongyoung ) in Korea .
Most foreigners who enjoy korean food demonstrably tried the Kimbap ( Korean seaweed rice rolls ) stuffed with respective vegetables. I bet not many of them have tried or even heard of “ Chungmu Kimbap ” though.
Reading: Chungmu Kimbap | Beyond Kimchee
Chungmu Kimbap is democratic seaweed rice rolls among local anesthetic Koreans. There are many franchise restaurants in Korea that speciate this detail kimbap .
Chungmu Kimbap is lamb to my kernel because it is the food from my hometown, Tongyoung, one of the most beautiful harbor town of south Korea. Tongyoung was once called Chungmu, where the list of the smasher originated .
The History Of Chungmu Kimbap
Chungmu had been a fishing town surrounded with beautiful islands and there were many boat ferries to ship passengers to nearby islands. In one corner of the ferry concluding, there was an previous dame who was selling this kimbap to the passengers, tourists, and fishermen. People called her “ fatty grandma ( 뚱보할매 ttungbo halmae ) ” because she was a little heavier and previous ( In olden days in Korea, people frequently distinguished each other by their appearance )
This local delicacy became quite popular 1988 around the time Korea hosted Seoul Olympics. We no longer saw the fatty granny in the ferry terminal since then ( In fact the ferry terminal is not there anymore, either ). With many franchise volunteer she got, she became identical affluent .
Although she passed away many years ago, her daughter-in-law continued the occupation and you will see her restaurant across the street where the ferry terminal used to be. There are respective other restaurants that specialize Chungmu kimbap along the same street .
In fact some people believe that the fat granny is not the one who created the recipe. It was known that one unknown fisherman ’ s wife came up with idea after many incidents of her traditional kimbap she made for her fisherman husband ’ sulfur lunch got spoiled well while he is on the sailing, so she created kimbap without the filling .
She wrapped the plain rice with seaweed into pungency size pieces and put the side dishes ( radish and squid ) on the side alternatively. She wrapped the kimbap in formative coated papers and a copulate of toothpick to use as an utensil. It worked ! The kimbap quell fresh retentive even during the hot season. Since then many fisherman ’ second wives tried that method acting and became the custom of Chungmu .
curious thing is some local Chungmu people don ’ thyroxine consider the adipose tissue granny ’ s kimbap as an original. But whether her recipe is original or not, it is dependable that she was one of the most well know person from my hometown, and possibly I will be the next… ? Just kid !
If you see my Tongyoung station that I wrote a couple of years ago, you will find many other attractions why this seaport township is so celebrated among Koreans .
As for the recipe, I can ’ metric ton nail it down to be precisely the like as what you would get in Tongyoung, but it will be better than what you would get in Seoul in one of those copycat Chungmu kimbap franchise restaurant.
Instructions For Spicy Radish Salad
Cut the radish in a free shape, 1/2″ on the thickest partially. Soak the pieces in salt, sugar and vinegar solution for 2 hours .
In a blender, puree onion, garlic, and anchovy sauce until smooth. Reserve 2 tablespoon of the puree .
In a bowl unite the onion puree ( except the reserved 2 tablespoon ) and plumb distill ( if using ), and mix well .
Drain the radish and mix with chili seasoning. Toss well. The radish side cup of tea is done ! Making this 1 day ahead and let it sit on the counter to ferment would bring a nice relish .
Instructions For Squid Salad
move on to the squid side dish, normally the original chungmu kimbap uses semi-dried squid but it is hard to find that outside of Korea, so I use fresh squid. Besides I am not taking this as a lunch for my day farseeing fish trip .
Cut into big pieces and blanch in a boil water for 30-60 seconds. Be careful not to overcook. Otherwise they will get very hard .
Combine the reserve 2 tablespoon of onion puree with soy sauce, chili flakes, sugar, plum excerpt ( if using ), pepper, and toasted sesame seeds, and sesame petroleum. Set aside .
Combine squid, diced fish cakes, and the season. Toss well to incorporate everything. The squid side dish is done !
How To Make Chungmu Kimbap
Cut the seaweed into 6 segments and spread a short sting of knit rice over each patch. Roll it up and there we go !
That ’ s all ! They might seem nothing especial, but it is then commodity together. I would prefer to eat this kimbap over other kinds of kimbap 9 out of 10 times .
This brings me so many memories of my childhood and the scenery of my hometown. For some unknown reason this tastes better when you use a toothpick rather than a folk music or chopsticks. For me this is a kind of food that I can eat everyday and I won ’ triiodothyronine get control panel easily. Yum !