Savory Kim Jang Ajji (Seasoned Seaweed)
How to Make Kim Jang Ajji: A Delicious Way to Use Up Leftover Dried Seaweed!
While doing a fridge clean-out, I discovered some dried seaweed that had been stored for a while. Over time, seaweed can become wrinkled, develop a reddish hue, and even a slightly musty smell. I always seal and freeze seaweed, using only small portions at a time. This recipe is a fantastic way to use up that frozen, slightly past-its-prime seaweed and give it a delicious new life as a side dish.
Main Ingredients
- Dried Seaweed (Gim) – 20 sheets
Flavorful Seasoning Sauce
- Anchovy and Kelp Broth – 2 cups (approx. 400ml)
- Soy Sauce – 2 cups (approx. 400ml)
- Sugar – 5 Tbsp (approx. 50g)
- Corn Syrup or Oligosaccharide – 5 Tbsp (approx. 50ml)
- Brewed Vinegar – 2 Tbsp (approx. 30ml)
- Cooking Sake (Mirin) – 2 Tbsp (approx. 30ml)
- Anchovy and Kelp Broth – 2 cups (approx. 400ml)
- Soy Sauce – 2 cups (approx. 400ml)
- Sugar – 5 Tbsp (approx. 50g)
- Corn Syrup or Oligosaccharide – 5 Tbsp (approx. 50ml)
- Brewed Vinegar – 2 Tbsp (approx. 30ml)
- Cooking Sake (Mirin) – 2 Tbsp (approx. 30ml)
Cooking Instructions
Step 1
First, let’s prepare the delicious seasoning sauce, which is the key to this Kim Jang Ajji. In a bowl, combine 2 cups of anchovy and kelp broth, 2 cups of soy sauce, 5 tablespoons of sugar, 5 tablespoons of corn syrup or oligosaccharide, 2 tablespoons of brewed vinegar, and 2 tablespoons of cooking sake. Stir well until the sugar is dissolved. It’s best to make this sauce in advance to allow the flavors to meld.
Step 2
It’s always handy to have extra broth on hand for various dishes. Boil a generous amount of water with dried anchovies and kelp to create a rich broth. We’ll be using 2 cups of this broth for the ajji, and you can cool and refrigerate the rest for other culinary uses.
Step 3
Now, pour 2 cups of the prepared anchovy and kelp broth into a pot. Add the pre-mixed seasoning sauce. It’s best to simmer this mixture over medium heat rather than high heat. Once the sauce comes to a rolling boil, immediately turn off the heat. Boiling for too long can make the seasoning too salty or alter the flavor. Allow the sauce to cool completely before proceeding.
Step 4
While the sauce is cooling, let’s prepare the seaweed. Take the 20 sheets of dried seaweed and cut them into bite-sized pieces, about 6 to 8 portions per sheet. Avoid cutting them too small, as they won’t absorb the sauce well, and avoid making them too large, as they can be difficult to eat. Aim for a convenient, manageable size.
Step 5
We’re almost there! Now, take about 5 to 6 sheets of the cut seaweed at a time and dip them into the cooled seasoning sauce, ensuring both sides are thoroughly coated. Immediately place the coated seaweed into a clean airtight container, layering them neatly. Sprinkle sesame seeds generously over each layer as you add them – this adds a wonderful nutty aroma and flavor, making the ajji even more delicious. Continue this process until all the seaweed is used. Store in the refrigerator and enjoy your homemade Kim Jang Ajji!
