Savory & Spicy Seasoned Seaweed (Gim Muchim)
Seaweed Dishes / Seasoned Gim
Try making a delicious dish with Gim (seaweed) that you can enjoy anytime.
Main Ingredients
- 10 sheets of Gim (Choose your preferred type of seaweed; roasted or seasoned Gim both work)
- A handful of chopped green onions (about 5-6 stalks, fresh ones add more flavor)
Seasoning Ingredients
- 2 Tbsp Perilla Oil (The nutty aroma of perilla oil elevates the flavor of this seasoned Gim)
- 3 Tbsp Soy Sauce (Regular or ‘jin’ soy sauce can be used; ‘guk-ganjang’ will give a deeper flavor)
- 1 Tbsp Oligosaccharide (Adds a subtle sweetness to balance the flavors. Can be substituted with sugar, but oligosaccharide adds a nice sheen)
- 1 tsp Red Pepper Flakes (Adjust to your liking; add more if you prefer spicier)
- 2 Tbsp Perilla Oil (The nutty aroma of perilla oil elevates the flavor of this seasoned Gim)
- 3 Tbsp Soy Sauce (Regular or ‘jin’ soy sauce can be used; ‘guk-ganjang’ will give a deeper flavor)
- 1 Tbsp Oligosaccharide (Adds a subtle sweetness to balance the flavors. Can be substituted with sugar, but oligosaccharide adds a nice sheen)
- 1 tsp Red Pepper Flakes (Adjust to your liking; add more if you prefer spicier)
Cooking Instructions
Step 1
First, prepare 10 sheets of Gim. Any kind of Gim is fine, but slightly roasted Gim will provide a crispier texture and richer flavor. If there are any slightly lifted edges on the Gim, trim them neatly.
Step 2
Wash the green onions thoroughly, trim the roots, and thinly slice them to about 0.5 cm thickness. If they are cut too thick, the seasoning may not penetrate well, so aim for thin slices.
Step 3
Place the Gim on a preheated, dry frying pan (no oil needed). Over low heat, flip the Gim back and forth until it becomes lightly browned and crispy. Be careful not to burn it; this step removes any fishy smell and enhances the Gim’s natural flavor.
Step 4
Once lightly roasted and still warm, let the Gim cool slightly. Then, place the Gim into a zip-top bag or plastic bag and crush it into small pieces with your hands. Crushing it inside a bag helps prevent the Gim flakes from scattering and makes the process cleaner. It’s good to crush it into bite-sized pieces rather than making it too fine, so you have some texture.
Step 5
Transfer the crushed Gim to a clean bowl or dish. Be careful when moving it, as Gim flakes can scatter.
Step 6
Now it’s time to mix everything together. Add the perilla oil (2 Tbsp), soy sauce (3 Tbsp), oligosaccharide (1 Tbsp), red pepper flakes (1 tsp), and the chopped green onions to the crushed Gim. Gently mix with your hands or a spoon until the seasoning is evenly coated on the Gim. It might look like there’s a lot of seasoning at first, but the Gim will absorb it and become moist. Taste and adjust the soy sauce or oligosaccharide if needed, according to your preference. This seasoned Gim can be enjoyed immediately or served as a side dish after refrigerating.
