Spicy and Sweet Gim Jang Ajji (Seasoned Dried Seaweed)
Delicious Gim Jang Ajji made with Gim (Dried Seaweed)
Introducing Gim Jang Ajji, a dish with a history stretching back to the Joseon Dynasty. Legend has it that in 1650, Kim Yeo-ik of Gwangyang, Jeonnam, first developed a method for cultivating and popularizing seaweed, and the dish was named ‘Gim’ after his surname. This side dish boasts a captivating flavor profile, combining deep umami, saltiness, and a hint of spiciness, making it incredibly addictive with a bowl of rice. Today, we’ll be making delicious Gim Jang Ajji using nutrient-rich ‘dol gim’ (stone seaweed), based on a popular recipe featured on television. We’ve included detailed steps and tips to ensure even beginners can follow along with ease.
Gim Jang Ajji Ingredients
- 20 sheets of Dol Gim (Stone Seaweed)
- 2 cups water
- 1 piece of dried kelp for broth (approx. 10x10cm)
- 5 Tbsp Soy Sauce
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Mirin (or cooking wine)
- 1 Cheongyang Pepper (Korean chili pepper, for spiciness)
- 1 Red Bell Pepper (for color)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
First, we’ll make the seasoned soy sauce mixture, the key to delicious Gim Jang Ajji. Pour 2 cups of clean water into a pot and add 1 piece of dried kelp for broth. Once the water begins to boil, turn off the heat and remove the kelp. (Be careful not to boil the kelp for too long, as it can release a bitter taste.) Then, add 5 Tbsp of soy sauce, 2 Tbsp of mirin, and 2 Tbsp of oligosaccharide. Mix well to create a flavorful sauce with a balance of sweetness and umami.
Step 2
Simmer the prepared sauce over low heat for just 1 minute, then turn off the heat and let it cool completely. If you pour hot sauce onto the seaweed, it can become soggy, so it’s crucial to use it only after it has cooled down. While the sauce is cooling, let’s prepare the seaweed.
Step 3
Prepare 20 sheets of dol gim. Place the gim with the rougher side facing up. Fold it in half vertically and then unfold to create a crease, and cut along the crease with a knife or scissors. Next, cut each of the halved sheets into three equal portions. This will result in seaweed pieces of a suitable size. Aim for pieces that are neither too large nor too small, just right for eating.
Step 4
Now it’s time to carefully stack the seaweed. Place the prepared seaweed sheets into an airtight container, layering them in a zig-zag pattern, about 10 sheets per layer, without overlapping. Stacking them this way makes it very convenient to take out one sheet at a time later without them breaking apart. Handle the seaweed gently to prevent it from crumbling.
Step 5
We’ll now pour the cooled soy sauce mixture over the seaweed in the container. Use a ladle to pour the sauce so that it evenly coats all the seaweed, ensuring it seeps into the layers. This way, the delicious seasoning will permeate the entire seaweed.
Step 6
Let’s add the chili peppers for a bit of spice and sesame seeds for a nutty aroma to our Gim Jang Ajji. Wash 1 Cheongyang pepper and 1 red bell pepper thoroughly, remove the stems, and finely mince them. You can adjust the amount of seeds to control the spiciness according to your preference. Also, have your sesame seeds ready.
Step 7
Evenly sprinkle the minced peppers and sesame seeds over the top of the Gim Jang Ajji. This completes the visually appealing and flavor-packed Gim Jang Ajji. Once made, let it sit at room temperature for one day to ferment, then store it in the refrigerator. It can be enjoyed as a side dish for up to a month. It’s perfect with rice or as a simple snack with drinks!
