Addictive Gim Jang-ajji: A Long-Lasting Side Dish
How to Make Gim Jang-ajji (Seasoned Dried Seaweed) for Extended Storage
Learn how to make Gim Jang-ajji, a flavorful side dish using dried seaweed that you can store for a long time. This recipe yields a savory and umami-rich treat that’s perfect with rice!
Main Ingredients
- 25 sheets of dried seaweed (gim)
Broth Ingredients
- 3 cups water
- 1 broth pack (kelp and anchovy base, or similar)
- 1 stalk green onion (mostly white part)
- 3 Korean green chilies (cheongyang peppers)
- 5 cloves garlic
- 3 cups water
- 1 broth pack (kelp and anchovy base, or similar)
- 1 stalk green onion (mostly white part)
- 3 Korean green chilies (cheongyang peppers)
- 5 cloves garlic
Cooking Instructions
Step 1
First, let’s make the base for our delicious Gim Jang-ajji. Pour 3 cups of water into a pot. Add the broth pack, 1 stalk of thoroughly washed green onion, 3 Korean green chilies, and 5 cloves of whole garlic. Bring it to a boil over high heat, then reduce to medium-low and simmer for 20 minutes to extract a deep flavor. We’re starting with 3 cups of water because some will evaporate as it simmers.
Step 2
After simmering for 20 minutes, strain the broth through a sieve or cheesecloth to remove all solids, ensuring you have a clear broth.
Step 3
This strained broth should yield about 2 cups. If you have less than 2 cups, add a little water to make up the difference. Now, stir in 1 cup of soy sauce and 1 cup of oligosaccharide into the broth to create the braising liquid.
Step 4
Pour the braising liquid into a pot and bring it to a boil over medium heat. Once it reaches a rolling boil, simmer for just 1-2 minutes more to cook off any alcohol. Then, turn off the heat and let the braising liquid cool down completely. Adding seaweed to hot liquid can make it soggy.
Step 5
While the braising liquid is cooling, prepare the 25 sheets of dried seaweed. You can lightly toast the seaweed for an extra nutty flavor, or use it directly without toasting – both methods work well. I personally like to lightly toast it in a dry pan to enhance its aroma. (Caution: Be careful not to burn it!)
Step 6
Once the toasted seaweed is cool enough to handle without crumbling, cut it into bite-sized pieces. If the pieces are too large, the flavor might be too intense after soaking in the braising liquid. Cutting them slightly smaller than a mouthful is ideal for easy eating.
Step 7
In an airtight container, layer the cut seaweed. Pour the completely cooled braising liquid over the seaweed, ensuring it’s mostly submerged.
Step 8
Continue layering the seaweed and pouring the braising liquid. It’s important to have enough liquid so the seaweed is well-covered. Although it may seem like a lot of liquid initially, the seaweed will absorb it over time, and the liquid level will decrease.
Step 9
Once the Gim Jang-ajji is assembled in the container, close the lid and store it in the refrigerator. Let it rest for at least one day for the flavors to meld beautifully. Enjoy your delicious homemade Gim Jang-ajji with your meals!
