Crispy Gim with Spring Aroma ‘Dallaejang’ and Refreshing Octopus Soup
Crispy Gim with Spring Aroma ‘Dallaejang’ and Refreshing Octopus Soup
Our Home’s Rice Thief! Full of Spring Fragrance! Dallaejang Gim and Octopus Soup
When you top the roasted gim (seaweed) with flavorful dallaejang (seasoning made with dallae, a wild spring herb) and wrap it up, it’s incredibly delicious and bursts with spring aroma.
Gim and Dallaejang for Roasting- 10 sheets of Gim (for roasting)
- 1 handful of fresh Dallae (Korean wild chive, approx. 50g)
- 3 Tbsp Soy Sauce
- 3 Tbsp Broth (anchovy-kelp or rice water)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Sesame Oil
Refreshing Octopus Soup- 100g Boiled Octopus, sliced
- 60g Korean Radish (Mu), sliced
- 1/2 stalk Scallion, sliced diagonally
- 1 Tbsp Anchovy Fish Sauce
- 4 cups Broth (approx. 800ml)
- 100g Boiled Octopus, sliced
- 60g Korean Radish (Mu), sliced
- 1/2 stalk Scallion, sliced diagonally
- 1 Tbsp Anchovy Fish Sauce
- 4 cups Broth (approx. 800ml)
Cooking Instructions
Step 1
First, prepare the gim for roasting. Heat a dry pan over medium-low heat. Place two sheets of gim on top of each other. Toast for about 30 seconds per side until golden brown and crispy. Repeat this process until all 10 sheets of gim are toasted.
Step 2
Once the gim is nicely roasted, let it cool slightly, then cut it into bite-sized pieces (about 3-4 portions each).
Step 3
Prepare the fresh dallae by gently washing off any soil from the roots. Pat it dry and then finely chop it into pieces about 0.5cm long. Chopping it not too long preserves its fragrant flavor.
Step 4
In a bowl, combine the soy sauce, broth (or rice water), toasted sesame seeds, and sesame oil. Mix well to create the dallaejang seasoning. Add the chopped dallae and gently toss to combine. It’s best to mix the dallae in just before serving to maintain its freshness.
Step 5
Now, let’s make the refreshing octopus soup! Slice the Korean radish into thin, half-moon shapes (about 1.5cm thick). Cut the boiled octopus into bite-sized pieces (about 2cm). Slice the scallion diagonally.
Step 6
Bring the 4 cups of broth to a boil in a pot. Add anchovies and kelp, and simmer over medium heat to create a flavorful broth. Once boiling, remove the anchovies and kelp, leaving a clear broth. (You can also use store-bought broth.)
Step 7
Once the broth is boiling, add the sliced radish and cook until tender. When the radish turns translucent and is cooked through, add the anchovy fish sauce for a savory taste and adjust seasoning.
Step 8
Finally, add the sliced octopus and diagonally sliced scallion. Boil for another moment until the scallions are slightly cooked. Turn off the heat to finish. (You can add a little minced garlic if you prefer.)
