Reinventing Soggy Dried Seaweed into Delicious Seasoned Gim
Reinventing Soggy Dried Seaweed into Delicious Seasoned Gim
How to Use Old, Soggy Dried Seaweed: An Easy Gim Muchim Recipe
Do you have dried seaweed (gim) that’s become soggy from sitting in your pantry too long? Instead of discarding it, give this recipe a try! ‘Gim Muchim’ transforms stale gim into a delightful side dish that pairs perfectly with rice. By lightly toasting it to revive its crispness, adding aromatic green onions, and colorful red chili peppers, you can create a simple yet incredibly tasty banchan. The addition of sesame seeds provides a satisfying nutty crunch with every bite!
Main Ingredients- 6 sheets of soggy dried seaweed (gim)
- 4 stalks of green onions
- 1 red chili pepper
Seasoning for Gim Muchim- 2 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Red Pepper Flakes (Gochugaru)
- 0.5 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 2 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Red Pepper Flakes (Gochugaru)
- 0.5 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Soggy dried seaweed can become tough if used as-is. To prevent this, lightly toast the gim in a dry pan over low heat. This process helps to remove moisture, making the gim brittle and easier to crumble, which is ideal for this dish. Toast for about 1-2 minutes, being careful not to burn it.
Step 2
Once lightly toasted, place the gim into a large plastic bag or resealable bag. Gently press down with your hands to break the gim into bite-sized pieces, about 1-2 cm in size. Avoid crushing it too finely; slightly larger pieces will provide a better texture.
Step 3
Finely mince the red chili pepper after removing the seeds. This adds a beautiful color and a mild spicy kick that balances the flavors. Wash the green onions, pat them dry, and chop them into approximately 1 cm lengths. The fresh aroma of the green onions will enhance the overall flavor of the dish.
Step 4
In a bowl, combine the soy sauce, plum extract, brown sugar, minced garlic, red pepper flakes, and cooking wine. Whisk these ingredients together until the sugar is dissolved, creating the savory seasoning sauce for your gim muchim. Ensure all the flavors are well blended.
Step 5
Add about half of the prepared seasoning sauce to the crumbled gim. Then, add the chopped green onions and minced red chili pepper. Gently toss and mix everything with your hands. Be careful not to mash the gim; a gentle touch is key. Finally, drizzle in the sesame oil and sprinkle generously with toasted sesame seeds for that delightful nutty flavor. The popping texture of the sesame seeds will elevate the dish.
Step 6
See how your formerly soggy gim has been transformed into a delicious and flavorful side dish! This gim muchim is quick to make with simple ingredients and is guaranteed to revive your appetite. Enjoy this fantastic seaweed dish that will have you reaching for more rice!
