Crispy and Fragrant Scallion Kim-Muchim (Seasoned Seaweed)
Scallion Delicacy / Scallion Kim-Muchim
Scallions are an indispensable aromatic vegetable in Korean cuisine, offering high usability from root to leaf without any waste. This recipe transforms this versatile ingredient into a delightful side dish by combining it with the nutty flavor of roasted seaweed.
Main Ingredients
- 1 sheet Roasted Seaweed (Gim)
- 2 Scallions (use both white and green parts)
Cooking Instructions
Step 1
Begin by toasting the sheet of roasted seaweed (gim) over medium-low heat on a dry pan. Gently flip it until it becomes slightly crisp and releases a nutty aroma. Be careful not to overcook it, as it can burn quickly.
Step 2
Once toasted and slightly cooled, tear the seaweed into bite-sized pieces, about 2-3 cm in size. Aim for pieces that will provide a satisfying crunch.
Step 3
Wash the scallions thoroughly and pat them dry. Trim them into lengths of about 2-3 cm. You can use both the white and green parts; the white parts will offer a pleasant crispness, while the green parts add a fresh, aromatic flavor.
Step 4
Prepare to blanch the scallions. Bring a pot of water to a boil and add the pinch of salt. Once the water is boiling vigorously, carefully add the white parts of the scallions first and blanch for about 30 seconds to 1 minute. Blanching helps remove any raw pungency while retaining their crisp texture.
Step 5
Immediately transfer the blanched scallions to a bowl of ice-cold water to stop the cooking process. This shocking in cold water is key to maintaining their crispness. Once cooled, gently squeeze out excess water. Ensuring the scallions are well-drained is important to prevent the final dish from becoming watery.
Step 6
Now it’s time to season the scallions. In a mixing bowl, combine the drained scallions with 1 tablespoon of soup soy sauce, 1 tablespoon of honey (or corn syrup), and 1 tablespoon of vinegar. Gently toss everything together to ensure the seasoning is evenly distributed. Taste and adjust the seasoning if needed, adding a little more soy sauce if you prefer a saltier taste.
Step 7
Finally, add the torn roasted seaweed pieces and 1 tablespoon of toasted sesame seeds to the bowl. Gently mix everything together, being careful not to break the seaweed too much. Your delicious Scallion Kim-Muchim is ready to be served immediately, or you can let it sit in the refrigerator for a short while for the flavors to meld further.
