Chungmu Kimbap (Mini Rice Rolls with Spicy Radish Salad & Squid) | Recipes | Judy Joo

Ingredients

• 550g fresh or frozen squid rings, thawed and cleaned
• 3 (2oz) sheets, fish cakes
• 2 Tbsp white sugar
• 2 Tbsp rice vinegar
• ½ Tbsp Kosher salt
• 500g (17.6oz) danmuji (white pickled Korean radish)
• 7 Tbsp gochugaru (Korean chili flakes)
• 2 Tbsp honey
• 1 Tbsp mirin
• 1 Tbsp fish sauce
• 1 Tbsp roasted sesame oil
• 2 Tbsp garlic, grated
• 2 Tbsp spring onions (scallions), very finely sliced
• 2 plain seaweed (nori / gim) sheets
• 3 cups steamed short-grain white rice
• 1 tsp roasted sesame oil, for brushing
• Sprinkle of black sesame seeds
• Sprinkle of white sesame seeds
• Sprinkle of chives, cut into 2cm long pieces
• Thinly sliced spring onion (scallion)