Crispy and Delicious Homemade Seasoned Seaweed (Jomi Gim)
100 sheets of Gim disappear in an instant! Making divine homemade seasoned seaweed that reigns as the ultimate rice thief!
Store-bought seasoned seaweed is so expensive, so I made it myself! A surprisingly delicious and economical recipe.
Ingredients- 8 sheets of dried Gim (If your Gim is longer than standard Gimbap seaweed, use 8 sheets; if it’s the same size as Gimbap seaweed, use 10 sheets)
- 1 Tbsp vegetable oil (6g)
- 2 Tbsp sesame oil (12g)
- 1/5 Tbsp seasoned salt (approx. 2g)
- 1 Tbsp toasted sesame seeds (2-3g)
Cooking Instructions
Step 1
First, prepare 8 sheets of dried Gim, which will determine the flavor of your seasoned seaweed. If your dried Gim is similar in size to standard Gimbap seaweed, it’s best to use 10 sheets. Dried Gim is generally thicker and has a better texture than regular Gimbap seaweed, making it ideal for seasoned Gim.
Step 2
Cut the prepared dried Gim into bite-sized pieces of about 3-4 cm. The shape doesn’t matter much, but I cut mine into squares or triangles. Since the cut Gim pieces might stick together, gently shake them with your hands to separate them.
Step 3
Now, it’s time to season the Gim. Sprinkle 1/5 Tbsp of seasoned salt (approx. 2g) evenly over all the Gim pieces. It’s crucial to use seasoned salt for that signature savory flavor; avoid coarse sea salt or regular salt! Next, add 2 Tbsp of sesame oil (12g), 1 Tbsp of vegetable oil (6g), and 1 Tbsp of toasted sesame seeds (2-3g) for extra nuttiness.
Step 4
It’s important to mix the seasoning evenly into the Gim. Simply using a spoon might result in some pieces being bland and others overly oily. It’s best to wear disposable gloves and gently toss the Gim, ensuring the seasoning is distributed uniformly on every piece.
Step 5
Place the seasoned Gim into a heated wok or a wide pan. Set the heat to LOW – this is crucial! Keep a close eye on the Gim and continuously stir and toss it from top to bottom to prevent burning. Gim can burn very easily, so for about 3 minutes, focus on stirring and toasting. This will result in wonderfully crispy and savory seasoned dried Gim.
Step 6
This homemade seasoned Gim is the ultimate ‘rice thief’ – it will make you finish a whole bowl of rice in no time! You can store leftovers in an airtight container, but for maximum crispiness until the very end, I recommend placing them in a zip-top bag, squeezing out as much air as possible, and then sealing it tightly.
