Gimbap chungmu

Method

1. 1 Cook the rice until it's soft, season with a little salt, then let it cool slightly.
2. 2 The plain rice is rolled in half a sheet of seaweed into small, finger-sized rolls.
3. 3 Boil the squid until just cooked, then slice it into rings. Don't boil it for too long, or it will become tough.
4. 4 Cut the radishes into square pieces, toss with salt, and squeeze out the excess water.
5. 5 Mix the squid and radish with Korean chili powder, garlic, fish sauce, and sesame oil, and serve separately next to the rice rolls.