Crispy Gim Bokkeum: Reviving Stale Seaweed into a Delicious Side Dish
Crispy Gim Bokkeum: Reviving Stale Seaweed into a Delicious Side Dish
Making Delicious Gim Bokkeum Side Dish from Stale Dried Seaweed / Gim Bokkeum Recipe
Hello everyone! Do you have dried seaweed at home that has become stale and soggy after being stored for a long time? Instead of throwing it away, why not try making ‘Gim Bokkeum’ (stir-fried seaweed)? This recipe transforms stale seaweed into a crispy and flavorful side dish. It’s much easier than grilling seaweed, but just as delicious! Perfect as a side dish for rice or even as a snack. Let’s make this wonderful Gim Bokkeum together!
Ingredients- 15 sheets dried seaweed (gim)
- 3 Tbsp cooking oil
- 2 Tbsp perilla oil or sesame oil
- 1/3 to 1/2 Tbsp fine salt (adjust to taste)
Cooking Instructions
Step 1
1. Cut the dried seaweed sheets into bite-sized pieces, approximately 2cm x 5cm, directly into a large frying pan. Using a wide pan is recommended as it ensures the seaweed cooks evenly.
Step 2
2. Drizzle the 3 Tbsp of cooking oil and 2 Tbsp of perilla oil (or sesame oil) evenly over the cut seaweed. Put on a pair of disposable gloves and gently massage the seaweed with your hands to ensure the oil coats every piece thoroughly. Next, sprinkle the fine salt, about 1/3 to 1/2 Tbsp according to your preference, evenly over the seaweed. Continue to gently mix and coat the seaweed with the salt until well combined.
Step 3
3. Turn the heat to medium-low and begin stir-frying. Use a wooden spatula to frequently stir the seaweed, ensuring it doesn’t burn. If you have two wooden spatulas, using both simultaneously can make stirring more efficient and easier. The Gim Bokkeum is ready when the seaweed turns a crispy, golden-brown color. This usually takes about 5 minutes over medium-low heat. For an extra touch, you can sprinkle some toasted sesame seeds or a little sugar at the end, according to your taste.
