Crispy, Sweet, and Salty! Homemade Gimjaban Stir-fry
Quick and Delicious Gimjaban (Seasoned Seaweed Flakes) Recipe Using Stale Gim
Hello everyone, this is Henri’s sister! Recently, I took out some dried laver (gim) that I had stored, but it had become a bit soggy and lost its crispness. Instead of throwing it away, I wanted to find a way to revive it and make it delicious. This recipe was inspired by a time I was obsessed with laver flakes and met a promoter at the supermarket who was selling raw laver flakes. I thought about making them myself since the pre-made ones were quite expensive, and she kindly shared her cooking method. I’ve been using and adapting her technique ever since! This recipe is incredibly simple, much more affordable than store-bought versions, and tastes fantastic, making it a hit with the whole family. Let’s transform soggy gim into a crispy, flavorful side dish!
Ingredients- 5 sheets of dried laver (gim)
- 3 Tbsp perilla oil (deulgireum)
- 2 Tbsp cooking oil
- 2 tsp salt
- 2 tsp sugar
- 1 Tbsp sesame seeds or crushed sesame seeds
Cooking Instructions
Step 1
Dried laver is sensitive to moisture and needs proper storage. Even if kept in an airtight container, it can quickly become soggy in the summer. For best results, store it in the freezer. Today, I’m using some dried laver that I didn’t put in the freezer after using it for wrapping rice, and had kept in an airtight container.
Step 2
Tear the dried laver into bite-sized pieces to prepare it for stir-frying in a deep frying pan. Tearing it too small might cause it to scatter when cooking, so aiming for slightly smaller than a mouthful is ideal. You can season the laver using one of the two methods below.
Step 3
Method 1: Season directly in the frying pan. In a deep frying pan, add 2 Tbsp cooking oil, 2 Tbsp perilla oil, 2 tsp salt, and 2 tsp sugar. Place the torn laver over the seasonings and gently mix with your hands until the laver is evenly coated. Be careful not to break the laver too much.
Step 4
Method 2: Use a disposable plastic bag. Place the torn laver, 2 Tbsp cooking oil, 2 Tbsp perilla oil, 2 tsp salt, and 2 tsp sugar into a large disposable plastic bag. Seal the bag securely and shake or gently rub the contents to ensure the seasoning is evenly distributed. This method often results in more uniform coating. *Adjust the amount of sugar and salt to your personal taste for the perfect flavor!
Step 5
Now, it’s time to stir-fry over low heat. Be very careful not to use high heat, as the laver will burn quickly! Stir-fry over low heat, flipping the laver occasionally, until it becomes lightly browned and crispy throughout. This should take about 5-7 minutes.
Step 6
Voila! The gimjaban stir-fry is complete. Doesn’t it look appetizing? The crispy texture combined with the sweet and salty flavor is irresistible; you can eat it straight from the pan! Finally, sprinkle with 1 Tbsp of sesame seeds or crushed sesame seeds and mix well. This homemade version uses less oil and is much crispier than store-bought seasoned gimjaban, making it a safe and healthy side dish for children, and a delightful snack or accompaniment to drinks for adults. Soggy gim has been transformed into this delicious treat!
