Tongyeong Plain Rice Rolls with Spicy Squid and Radish

What you need

• 650 g (3 1/4 cups) cooked short-grain rice, warm
• 4 sheets gimbap nori
• 1/2 tsp fine salt
• 2 tbsp toasted sesame oil, divided
• 2 whole squid, about 400 g, cleaned
• 500 g (1 lb) daikon, peeled, cut into 2 cm cubes
• 1 tbsp coarse salt
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 3 tbsp gochugaru, coarse Korean chili flakes
• 3 cloves garlic, minced
• 2 stalks scallions, minced
• 1 tbsp soy sauce
• 2 tbsp rice syrup
• 1 tbsp mirin
• 1 tbsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Toss the daikon with the coarse salt, sugar and vinegar. Leave at room temperature for 40-60 min, until it has given off a lot of liquid and bends without snapping.

2. 2

   Meanwhile, open each squid body flat and score the inner side in a diamond pattern, cutting about 3 mm deep. Cut the bodies into 4 cm pieces and the tentacles into 5 cm lengths.

3. 3

   Bring a pot of water to a boil. Cook the squid for 1-2 min, until opaque and curled. Lift it out, reserve 3 tbsp of the cooking water and let the squid cool.

4. 4

   While the rice is still warm, mix it with the fine salt and 1 tbsp of the sesame oil. Let it cool until warm to the touch.

5. 5

   Squeeze the daikon by hand without rinsing it and drain off the liquid.

6. 6

   In a large bowl, mix the gochugaru, garlic, scallions, soy sauce, syrup, mirin, reserved cooking water and the remaining sesame oil into a loose paste.

7. 7

   Add the squid and daikon. Toss and rub with your hands until everything is evenly red. Stir in the sesame seeds and let stand for 15 min.

8. 8

   Cut each nori sheet lengthwise into 4 strips. With wet hands, shape about 40 g of rice into a finger-thick log about 7 cm long.

9. 9

   Lay the log at one end of a strip and roll the nori around it, so the nori wraps the rice tightly with the ends left open. Repeat to make about 16 rolls.

10. 10

    Serve the rolls with the squid and daikon on the side, eating each roll with a piece of squid and a piece of daikon.

Imported from 10000recipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.