Simple Seasoned Gim Jangajji: A Delicious Side Dish with Aged Gim
How to Make Gim Jangajji, a Flavorful Side Dish with Aged Gim for a Week
Gim (seaweed) side dishes are more commonly enjoyed in winter than summer. Today, I’ll introduce a simple method for making Gim Jangajji, a quick side dish using aged gim. This savory and satisfying Jangajji is a perfect ‘rice thief’ for when you lack appetite.
Main Ingredients- Roasted Gim (Korean seaweed) – 20 sheets
- Sesame seeds – a pinch
Sauce- Soy sauce – 1/2 cup (approx. 100ml)
- Gochujang (Korean chili paste) – 1 Tbsp
- Minced green onion – 1/2 cup (approx. 50g)
- Ginger paste/syrup – 1 Tbsp
- Cooking wine/Mirin – 1/4 cup (approx. 50ml)
- Corn syrup/Oligosaccharide – 3 Tbsp
- Soy sauce – 1/2 cup (approx. 100ml)
- Gochujang (Korean chili paste) – 1 Tbsp
- Minced green onion – 1/2 cup (approx. 50g)
- Ginger paste/syrup – 1 Tbsp
- Cooking wine/Mirin – 1/4 cup (approx. 50ml)
- Corn syrup/Oligosaccharide – 3 Tbsp
Cooking Instructions
Step 1
Let’s start by making the sauce. In a saucepan, combine the soy sauce, ginger paste, cooking wine, and corn syrup. Bring it to a gentle simmer over medium heat, then reduce to low heat and let it bubble for 2-3 minutes. Do not add the gochujang and minced green onions yet.
Step 2
Add the minced green onions to the simmering sauce and mix well. Let it cook for another minute to infuse the fragrant onion flavor.
Step 3
Turn off the heat. Stir in the gochujang and sesame seeds until they are fully dissolved and the sauce is smooth. Allow the sauce to cool completely. It will thicken as it cools.
Step 4
Prepare the gim. If your roasted gim is already crisp, you can use it as is. Otherwise, lightly toast it for a better flavor. Cut the gim into bite-sized pieces. I cut mine into 6 portions, roughly 10cm x 10cm squares.
Step 5
In an airtight container or side dish container, layer the cut gim, about 4 sheets at a time. Using a spoon, spread the prepared sauce evenly over the gim. Make sure to coat the gim thoroughly with the sauce. Pour any remaining sauce over the top. Press down gently to ensure all the gim is well-covered and can absorb the flavors.
