Crispy Seasoned Dried Gim (Seaweed): A Perfect Side Dish
Flavorful and Nutritious Dried Gim (Seaweed) Side Dish
Transform your leftover dried gim (Korean seaweed), especially the thick and chewy 곱창김 (gobchang-gim), into a delightful side dish! Simply toast it on a dry pan until crispy, crumble it finely, and toss with a savory and slightly sweet seasoning. This ‘rice thief’ is a perfect banchan (side dish) that will have you devouring rice in no time. Don’t let those old packs of gim go to waste – awaken their flavor!
Main Ingredients
- 10 sheets of aged Gobchang-gim (thick curly seaweed)
Seasoning Mix
- 1 Tbsp Jin Ganjang (regular soy sauce)
- 1 Tbsp Guk Ganjang (soup soy sauce)
- 1 Tbsp Tuna Extract (fish sauce)
- 2 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Oligosaccharide (or other liquid sweetener, adjust to taste)
- 1 Tbsp Gochugaru (red pepper flakes)
- 2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Sesame Oil
- 3 Tbsp Scallions, finely chopped
- 1 Tbsp Jin Ganjang (regular soy sauce)
- 1 Tbsp Guk Ganjang (soup soy sauce)
- 1 Tbsp Tuna Extract (fish sauce)
- 2 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Oligosaccharide (or other liquid sweetener, adjust to taste)
- 1 Tbsp Gochugaru (red pepper flakes)
- 2 Tbsp Toasted Sesame Seeds
- 2 Tbsp Sesame Oil
- 3 Tbsp Scallions, finely chopped
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce, which is the heart of this delicious gim dish. In a small bowl, combine 1 Tbsp Jin Ganjang, 1 Tbsp Guk Ganjang, 1 Tbsp tuna extract, 2 Tbsp mirin, 1 Tbsp oligosaccharide, and 1 Tbsp gochugaru. Whisk everything together until well combined. Finally, stir in 2 Tbsp toasted sesame seeds, 2 Tbsp sesame oil, and 3 Tbsp finely chopped scallions. This flavorful seasoning will be ready to coat the gim.
Step 2
Now it’s time to toast the seaweed. Heat a dry frying pan over medium heat. Using a dry pan is key to achieving a wonderfully crispy texture for the gim.
Step 3
Place two sheets of gim at a time onto the heated dry pan. It’s best to cook over medium-low heat to prevent the gim from burning. Lightly toast the gim for about 30 seconds to 1 minute per side, or until it turns a light greenish hue and becomes crisp. You’ll know it’s ready when a pleasant, toasty aroma is released.
Step 4
Once the gim is toasted, let it cool slightly. Then, place the toasted gim into a zip-top bag or a plastic bag. Crumble it into small pieces by hand or gently press it with a rolling pin until you have fine gim flakes. You can choose to crumble it very finely or leave some slightly larger pieces for a more varied texture.
Step 5
Transfer all the crumbled gim flakes into a mixing bowl. Pour the prepared seasoning sauce evenly over the gim flakes.
Step 6
Gently mix the gim flakes and the seasoning sauce together using your hands or a spatula. Be careful to avoid making a mess as you ensure every piece of gim is coated with the delicious sauce.
Step 7
Continue to toss the gim and sauce until the seasoning is well absorbed and the gim appears moist and glossy. Depending on the type and dryness of your gim, you can adjust the amount of seasoning sauce. If you prefer a moister texture, feel free to add a little more sesame oil or oligosaccharide.
Step 8
The seasoned dried gim is delicious served immediately, but it can also be stored in an airtight container in the refrigerator for 2-3 days. Serve the desired amount in a small dish for a perfectly satisfying and flavorful banchan. Enjoy this wonderful transformation of leftover gim!
