Crispy and Savory Gim-Jaban (Seasoned Seaweed Flakes) from Leftover Gim
Delicious Gim-Jaban: Made in 10 Minutes with 10 Sheets of Leftover Gim!
Have leftover seaweed sheets (gim) and are wondering what to do with them? Don’t let them go to waste! This recipe transforms old gim into a delightful side dish that will significantly reduce your daily ‘what to cook’ worries. It’s incredibly simple yet remarkably satisfying.
Ingredients- 10 sheets of Gomae Gim (curly seaweed) or regular Gim
- 2 Tbsp granulated sugar
- 1.5 Tbsp anchovy sauce (or soy sauce)
- 3 Tbsp perilla oil (or sesame oil)
- 1 Tbsp toasted sesame seeds
- 1/2 Tbsp cooking oil (or olive oil)
Cooking Instructions
Step 1
First, prepare your 10 sheets of gim. Cut them into bite-sized pieces, about 2-3 cm wide, using scissors or a knife. Cutting them too small might cause them to crumble too much when stir-frying, so aim for a moderate size.
Step 2
In a bowl, combine 2 Tbsp of sugar, 1.5 Tbsp of anchovy sauce, and 3 Tbsp of perilla oil for a nutty aroma. Whisk them together with a spoon until the sauce is well-blended. You can substitute soy sauce for anchovy sauce, and adjust the sugar to your preference if you like it sweeter.
Step 3
Add the cut gim to the bowl with the seasoning. Gently toss using your hands or a spatula, ensuring the seasoning coats every piece of gim evenly. Be careful not to break the gim sheets while mixing.
Step 4
Now, let’s stir-fry. Gently preheat a pan over low heat, then add 1/2 Tbsp of cooking oil. Add the seasoned gim to the pan. Maintain a medium-low heat and continuously stir-fry the gim, making sure it doesn’t burn. This is crucial for achieving the right texture.
Step 5
Continue to stir-fry for about 3-5 minutes until the gim becomes slightly crispy and feels a bit heavier. Be mindful of the heat to prevent the gim from drying out excessively. Finally, add 1 Tbsp of toasted sesame seeds, mix quickly to incorporate their nutty flavor, then turn off the heat and let it cool down slightly.
Step 6
Spread the still-warm gim-jaban on parchment paper or a large plate to cool completely. Allowing it to cool fully is key to achieving that delightful crispiness. Once completely cooled, store it in an airtight container at room temperature. You’ll have a delicious batch of gim-jaban made from leftover gim, ready to be enjoyed for days!
