Savory Gim-Muchim (Seasoned Seaweed) Recipe
Easy Gim-Muchim Made with Aged Gim – No Cooking Required!
This Gim-Muchim recipe is surprisingly easy to make and results in a delicious side dish. The seasoning is simple, making it a perfect pantry staple that complements any meal. A meal feels incomplete without a few well-prepared side dishes, and Gim-Muchim is so simple that even beginner cooks can master it. Using aged gim (묵은 김) is a great way to add depth of flavor. Children often love gim dishes, so give this a try! Especially when paired with green onions, it creates a wonderfully aromatic and satisfying combination.
Ingredients- 7 sheets of Gobong Gim (or Gim for Kimbap)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide (or sugar)
- Green onions (or a small amount of leek)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s toast the gim (seaweed). Heat a dry pan over medium heat and place the gim sheets on it. Toast them until they are lightly browned and fragrant on both sides. If you prefer smaller pieces, you can tear the gim into smaller bits after toasting. Choose whichever method is most convenient for you. Gobong gim, known for its slightly thicker texture and rich flavor, is particularly excellent for Gim-Muchim. Aged gim works wonderfully too, and standard kimbap-gim is also a fine choice. Avoid seasoned gim, as its pre-existing flavors can overpower the fresh seasoning.
Step 2
After toasting the gim, place the sheets into a large plastic bag and tear them into bite-sized pieces. Aim for pieces that are not too fine, retaining some texture. Toasting and then crumbling gim can create a mess of crumbs. To keep your kitchen clean, place some paper towels around your stovetop before you start, and then crumble the gim inside the plastic bag. This makes cleanup much easier and tidier.
Step 3
Finely chop the washed green onions into pieces about 1-2 cm long. Place the crumbled gim into a large mixing bowl. Be gentle when handling the crumbled gim to prevent too many fine particles from scattering. If green onions are unavailable, you can use the white parts of a leek for a similar aromatic effect. For an extra touch of flavor, consider adding a small amount of ‘dal-rae’ (Korean wild chives) if in season.
Step 4
Now, let’s add the delicious seasoning. Combine 2 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, and 1 tablespoon of sesame oil in the bowl. While sugar is commonly used, it can be difficult to dissolve fully and achieve the right balance of sweetness. Oligosaccharide provides a pleasant sweetness and a nice sheen. It’s important to adjust the amount of soy sauce according to the quantity of gim and your personal taste. It’s best to add it gradually and taste as you go.
Step 5
Finally, generously add the toasted sesame seeds. Now, gently mix everything together with your hands, ‘jobul-jobul’ style, until well combined. Because crumbled gim is very light, it can be a bit messy when mixing. Avoid vigorous movements; instead, gently toss and combine the ingredients within the bowl for a neat finish. Enjoy this delightful Gim-Muchim with your rice!
