Quick and Delicious Seasoned Gim: A Recipe to Revive Stale Gimbap Gim
How to Make Gimjangajji Using Stale Gimbap Gim
Tired of stale gimbap gim? Don’t throw it away! You can easily transform it into a savory and delightful gimjangajji (seasoned seaweed). Did you know that 5 sheets of gim contain as much protein as one egg? This recipe is specifically designed for gimbap gim, yielding a fantastic side dish or even a snack. Get ready for a flavor explosion!
Ingredients- 20 sheets Gimbap Gim (seaweed sheets for gimbap)
- 400ml Water
- 1 piece Dried Kelp (about 5×5 cm)
- 2 Tbsp Mirin (rice wine)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, pour 400ml of water into a pot. Add 1 piece of dried kelp and bring it to a boil. This will create a flavorful kelp broth.
Step 2
While the broth is heating up, let’s cut the gimbap gim. Cut each sheet of gimbap gim in half horizontally, then divide each half into three equal strips vertically. This will result in 6 pieces per sheet, ensuring the seasoning coats evenly.
Step 3
Once the water comes to a boil, remove the kelp immediately to prevent any bitterness. Reduce the heat to medium-low. Add 2 tablespoons of mirin and let it simmer for a minute to cook off the alcohol. Next, add 5 tablespoons of soy sauce and 1 tablespoon of sugar. Stir until the sugar dissolves and let it simmer briefly.
Step 4
Prepare an airtight container. Carefully layer the cut gim sheets in a zigzag pattern, making sure they don’t overlap too much. This makes it easier to take out later and helps the seasoning penetrate better. Once the seasoned liquid has cooled down slightly (it should be warm, not boiling), pour it over the gim in the container, ensuring the gim is well-submerged.
Step 5
For the final touch and an appealing look, generously sprinkle sesame seeds over the top. The nutty flavor of the sesame seeds will enhance the overall taste.
Step 6
And there you have it – your delicious gimjangajji is ready! While it’s tasty right away, for an even richer flavor, refrigerate it and let it mature for about a day. The seasoning will fully absorb, creating a wonderfully deep taste. Enjoy this delightful gimjangajji and rediscover your appetite!
