Crispy & Savory Gimjaban (Roasted Seaweed Flakes): How to Use Old Gim
Quick & Easy Gimjaban Recipe in 10 Minutes Using Stored Gim
Don’t throw away that stored gim (seaweed) in your freezer! Instead of buying store-bought gimjaban, which can be surprisingly expensive, here’s a recipe to make crispy and delicious gimjaban at home in just 10 minutes. Even older gim can make wonderfully tasty gimjaban, so give it a try now!
Main Ingredients- 7 sheets of Gim (Korean seaweed, preferred type: Ggobuchim, but any stored gim works)
Seasoning Ingredients- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 0.5 tsp salt (or to taste)
- 2 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 0.5 tsp salt (or to taste)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the gim sheets and all the seasoning ingredients (cooking oil, sesame oil, perilla oil, sugar, salt, and sesame seeds). Don’t worry if the gim is a bit soft or not perfectly crisp.
Step 2
Using kitchen scissors, cut the gim sheets into small, bite-sized pieces, about 1 cm square. This size is great for kids.
Step 3
If the gim pieces are sticking together due to moisture, gently rub them between your hands to separate them. This prevents clumping during cooking.
Step 4
Use a pan with a thick bottom over low heat. Toast the gim for 3 minutes, stirring occasionally to prevent burning. Continue toasting until the gim sounds crackly and dry, like autumn leaves. (I found 4 minutes gave the best texture).
Step 5
In a separate bowl, mix the cooking oil, perilla oil, and sesame oil to create your seasoned oil. Pour this mixture over the toasted gim in the pan. Keep the heat on low and stir quickly to coat all the gim pieces evenly with the oil.
Step 6
Sprinkle the sugar and salt over the gim. Stir quickly to distribute the sweet and salty flavors throughout.
Step 7
Add the toasted sesame seeds generously and mix once more. This adds a wonderful nutty aroma.
Step 8
Spread the finished gimjaban on a large tray or cooling rack. Let it cool completely in the open air to remove any residual steam and achieve maximum crispiness.
Step 9
Bonus Recipe Idea: Gimjaban Tuna Mayo Rice Balls! Mix cooked rice with a can of drained tuna, a spoonful of mayonnaise, and your freshly made gimjaban. Roll into small balls for a delicious snack or lunchbox item.
Step 10
Gimjaban made with Ggobuchim seaweed can have a slightly chewy texture, but achieving crispiness is key. If you have stored gim, invest just 10 minutes to make this delicious gimjaban and enjoy it with your whole family!
