Savory & Sweet Soy-Glazed Dried Seaweed (Kim Jang Ajji)
Savory & Sweet Soy-Glazed Dried Seaweed (Kim Jang Ajji)
Wow.. This One Dish Will Make Your Meal Disappear! Kim Jang Ajji
Do you know how to make this? Revealing an absolutely amazing recipe! ‘All Recipes of the World’ from ‘10000 Recipe’ presents a game-changing dish that will have you reaching for more rice.
Essential Ingredients- 20 sheets of dried seaweed for Kimbap (using thin, crispy seaweed will make it even more delicious)
- A pinch of toasted sesame seeds (for added nutty aroma)
Kim Jang Ajji Glaze Ingredients- 2 cups anchovy and kelp broth (for a deep umami flavor)
- 1 cup soy sauce (the base for saltiness and umami)
- 5 tablespoons sugar (adds sweetness)
- 5 tablespoons corn syrup or rice syrup (for shine and smooth sweetness)
- 2 tablespoons vinegar (cuts through richness with its tanginess)
- 2 tablespoons cooking wine (like mirin or sake, to remove any unwanted odors and enhance flavor)
- 2 cups anchovy and kelp broth (for a deep umami flavor)
- 1 cup soy sauce (the base for saltiness and umami)
- 5 tablespoons sugar (adds sweetness)
- 5 tablespoons corn syrup or rice syrup (for shine and smooth sweetness)
- 2 tablespoons vinegar (cuts through richness with its tanginess)
- 2 tablespoons cooking wine (like mirin or sake, to remove any unwanted odors and enhance flavor)
Cooking Instructions
Step 1
Prepare the 20 sheets of dried seaweed for Kimbap. Cut each sheet into 6 equal, bite-sized pieces. This makes them easier to eat and allows the glaze to penetrate better.
Step 2
Let’s make the key component of this delicious Kim Jang Ajji: the glaze! In a pot, combine 2 cups of anchovy and kelp broth, 1 cup of soy sauce, 5 tablespoons of sugar, 5 tablespoons of corn syrup, 2 tablespoons of vinegar, and 2 tablespoons of cooking wine. Bring this mixture to a simmer over medium heat. Once it starts boiling, reduce the heat slightly and let it simmer for another 2-3 minutes to allow the ingredients to meld. Turn off the heat and let the glaze cool down completely. Cooling the glaze is crucial; using it hot can make the seaweed too soft and mushy.
Step 3
Now it’s time to let the seaweed soak up that wonderful glaze. Take about 5-6 sheets of the cut seaweed at a time and immerse them in the cooled glaze, ensuring they are coated on both sides. Gently press down on the seaweed to help it absorb as much glaze as possible. Let each batch soak for about 10 seconds before carefully removing it. Handle the seaweed gently to prevent tearing.
