Aromatic Spring Delight: Perfectly Roasted Seaweed with Savory Wild Chives Sauce
Aromatic Spring Delight: Perfectly Roasted Seaweed with Savory Wild Chives Sauce
Effortless Air Fryer Seaweed & A Springtime Specialty: The Ultimate Wild Chives Sauce Recipe
Experience the delightful crunch of air-fried gim paired with the fragrant wild chives sauce! No more tedious individual roasting of seaweed sheets. Simply pop your gim into the air fryer, and in no time, you’ll have perfectly crispy seaweed. Elevate your meal with this flavorful wild chives sauce that’s sure to whet your appetite. It’s an ideal dish for when you’re feeling uninspired by food, or when you crave a special side. Let us guide you through this simple yet deeply flavorful recipe. 🙂
Crispy Air Fryer Gim (Seaweed)- 20 sheets of Korean Gim (Soybean sprout seaweed)
Spring Fragrance Delight: Wild Chives Sauce- 1 bunch of fresh wild chives
- 1 Tbsp vinegar (for a touch of tanginess)
- 100ml Korean soy sauce (for depth of flavor)
- 2 Tbsp red pepper flakes (for a gentle kick)
- 2 Tbsp sesame seeds (for nutty aroma)
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp corn syrup or oligosaccharide (for subtle sweetness)
- 1 Tbsp plum extract (for a refreshing sweetness)
- 3 Tbsp water (to adjust consistency)
- 1 Tbsp sesame oil (for a fragrant finish)
- 1 bunch of fresh wild chives
- 1 Tbsp vinegar (for a touch of tanginess)
- 100ml Korean soy sauce (for depth of flavor)
- 2 Tbsp red pepper flakes (for a gentle kick)
- 2 Tbsp sesame seeds (for nutty aroma)
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp corn syrup or oligosaccharide (for subtle sweetness)
- 1 Tbsp plum extract (for a refreshing sweetness)
- 3 Tbsp water (to adjust consistency)
- 1 Tbsp sesame oil (for a fragrant finish)
Cooking Instructions
Step 1
We start with 20 sheets of Korean Gim (soybean sprout seaweed).
Step 2
Cut the seaweed sheets into bite-sized pieces. Cutting them into 8 pieces each is a common and convenient size for enjoying.
Step 3
Arrange the cut seaweed in your air fryer basket. If there are too few pieces, they might fly around during cooking. Ensure you have a sufficient amount, but avoid overcrowding. Leave some space for air circulation; it’s better to have them slightly overlapping than tightly packed.
Step 4
Roast the seaweed at 180°C (356°F) for about 3 to 4 minutes. I found that roasting for 2 minutes, flipping them, and then roasting for another 2 minutes yielded perfect results. The seaweed is well-roasted when it takes on a vibrant green hue.
Step 5
Now, let’s prepare the wild chives sauce. Start with one fresh bunch of wild chives.
Step 6
Clean the wild chives by gently brushing off any soil from the root ends. Then, use your fingernail to lightly snap off and remove the dark, fibrous core from the very bottom of the roots.
Step 7
To wash the wild chives thoroughly, soak them in a bowl of water with 1 tablespoon of vinegar for about 5 minutes. Afterward, rinse them under cold running water. This helps preserve their freshness while ensuring they are clean.
Step 8
Chop the cleaned wild chives into lengths of about 1.5 to 2 cm (approximately 0.6 to 0.8 inches).
Step 9
In a mixing bowl, combine the Korean soy sauce (100ml), red pepper flakes (2 Tbsp), sesame seeds (2 Tbsp), anchovy sauce (1 Tbsp), corn syrup (1 Tbsp), plum extract (1 Tbsp), water (3 Tbsp), and finally, the fragrant sesame oil (1 Tbsp). Stir everything together well to create the sauce base.
Step 10
Add the chopped wild chives to the prepared sauce mixture and gently toss until evenly coated. Your delicious wild chives sauce is now ready! Enjoy it generously with your freshly roasted gim.
