Crispy and Savory Homemade Gim-Jaban (Seasoned Laver)
Mom’s Gim-Jaban Recipe: Perfectly Crispy and Nutty, Great as a Beer Snack!
Our family absolutely loves gim-jaban! Since store-bought versions can be quite pricey, we make our own at home. We like to tear the laver into slightly larger pieces, about the size of a small thumb, rather than very small bits. This creates a more satisfying chew and enhances the nutty flavor, making it a hit with everyone. It’s easy to make, tastes fantastic, and is budget-friendly too. Try making this delicious homemade gim-jaban yourself! ^^
Ingredients
- Laver sheets (for gim-jaban) 1/2 sheet
- Perilla oil (deul-gireum) 5-6 Tbsp
- Cooking oil 5-6 Tbsp
- Sugar 4 Tbsp (heaping)
- Salt (matsogeum) 1/2 Tbsp
- Coarse salt (kkot-sogeum) 1 Tbsp
- Sesame seeds (toasted) plenty
Cooking Instructions
Step 1
A full sheet of commercially sold gim-jaban can be quite a large amount, so we recommend making it in batches using half a sheet at a time. (Making smaller batches ensures it stays fresher and tastes better!)
Step 2
Tear the laver sheets into pieces that are slightly smaller than your thumb. Avoid tearing them too finely, as this can make them difficult to pick up and reduces the satisfying crispy texture. Slightly larger pieces provide a better bite!
Step 3
To the torn laver, add the perilla oil, cooking oil, sugar, salt, coarse salt, and plenty of toasted sesame seeds. You might wonder if the amount of salt is too high, but during the cooking process, not all the salt will adhere to the laver; some will fall to the bottom of the pan. Feel free to adjust the sugar and salt quantities to your preference.
Step 4
This is the crucial step: vigorously and thoroughly mix the seasoned laver with your hands, squeezing it firmly. Ensure the seasoning is evenly distributed by kneading it with all your might! (Don’t worry, the laver won’t break apart. Properly mixing the seasoning is key to achieving a crispy texture and delicious flavor.)
Step 5
Once the seasoning is well incorporated into the laver, place it in a pan over low to medium heat and stir-fry gently. The heat level is important; cooking over medium-low heat, rather than very low heat, will result in a crispier finish.
Step 6
After the gim-jaban has been crisped up, it’s essential to cool it down quickly. The residual heat from the pan can cause the bottom layer to burn easily. To solve this, simply place the hot pan on a damp cloth dipped in cold water. This will help cool it down rapidly and prevent burning.
