Crispy and Delicious Gim Muchim (Seasoned Seaweed)
Crispy and Delicious Gim Muchim (Seasoned Seaweed)
How to Make Gim Muchim Using Stale Gim
Don’t throw away that slightly stale or soggy gim! With a few simple seasonings and a quick crisping, you can transform it into a delightful side dish that’s perfect with rice. This recipe revives your gim and turns it into a flavorful accompaniment.
Main Ingredient- 15 sheets of dried seaweed (gim)
Cooking Instructions
Step 1
First, prepare the scallions for the seasoning. Take one stalk of green onion, remove the outer layers, wash it clean, and then mince it very finely. While spring onions (jjokpa) offer a more delicate flavor, using green onions (daepa) and mincing them finely, including the green parts, will ensure they blend well with the seaweed and seasoning without feeling chunky.
Step 2
Next, finely chop the Korean chili peppers to add a pleasant kick. You can adjust the quantity of chili peppers according to your preference for spiciness. I used two peppers for a nice heat, but if serving to children or those who prefer milder flavors, you might consider omitting them or using a less spicy variety of pepper.
Step 3
Now it’s time to crisp up the seaweed. Grill the gim sheets on a pan or in an oven until they are golden brown and crispy on both sides. Using medium heat and cooking gently is key to achieving an even crispiness without burning the seaweed.
Step 4
Once the gim is nicely toasted, break it into bite-sized pieces. Then, carefully place the broken pieces into a clean plastic bag. Be gentle to avoid crushing them too much, as they can be fragile.
Step 5
Gently rub the bag with your hands to break the gim into smaller, more manageable flakes. Aim for pieces that still have some texture rather than turning them into a fine powder. You want a crumbly consistency, not a powdery one.
Step 6
Transfer the crumbled gim into a large mixing bowl. Add the minced scallions and chopped Korean chili peppers that you prepared earlier. This is where the delicious flavors will start to come together.
Step 7
Now, it’s time to add the seasonings and mix everything together. Add 3 tablespoons of soy sauce (jin ganjang), 1 tablespoon of soup soy sauce (guk ganjang), 1 tablespoon of red chili powder (gochugaru), and 3 tablespoons of corn syrup. Drizzle in a dash of sesame oil for fragrance. Finally, sprinkle generously with toasted sesame seeds for an extra nutty flavor. Gently mix all the ingredients together, being careful not to mash the gim too much. Your delicious Gim Muchim is now ready!
