Crispy Gimjaban (Seasoned Laver)
Super Simple & Delicious Gimjaban: The Ultimate Rice-Stealing Side Dish Recipe
This is an incredibly easy recipe for making delicious and crispy gimjaban, a popular Korean seasoned laver snack. It’s perfect as a side dish for rice and even better than store-bought versions!
Ingredients- 8 sheets of ‘Dol Gim’ (stone laver) (or 10 sheets if using standard gimbap laver size)
- 1/4 tsp ‘Matsogeum’ (seasoned salt) (approx. 2g)
- 1 Tbsp cooking oil (approx. 5g)
- 2 Tbsp sesame oil (approx. 10g)
- 1 Tbsp toasted sesame seeds (approx. 2g)
Cooking Instructions
Step 1
While any type of laver will work, ‘Dol Gim’ (stone laver) is highly recommended. Using Dol Gim will result in a gimjaban that is twice as delicious as one made with regular laver.
Step 2
Dol Gim typically comes in larger sheets than standard gimbap laver or ‘paraegim’ (green laver). If your Dol Gim is similar in size to regular gimbap laver, prepare 2-3 extra sheets. If you’re using standard gimbap laver, aim for about 10 sheets.
Step 3
Cut the laver sheets into strips about 3-4 cm wide, along the longer side. Aim for consistent widths for even cooking.
Step 4
You can cut the laver into 3-4 cm squares, or into bite-sized triangles. Feel free to choose the shape you prefer.
Step 5
The cut laver pieces might stick together. Gently toss them up and down with your hands to separate them into individual pieces as much as possible. This ensures the seasoning coats every piece evenly.
Step 6
It’s crucial to use ‘Matsogeum’ (seasoned salt) and not regular salt. Matsogeum provides that signature savory and slightly umami flavor found in commercially sold seasoned laver.
Step 7
Evenly drizzle the cooking oil and sesame oil over the cut laver pieces. This will help the seasoning adhere better.
Step 8
Don’t forget to sprinkle the toasted sesame seeds! This is the secret to achieving a nutty flavor that surpasses even store-bought gimjaban. It’s incredibly aromatic and delicious!
Step 9
Put on disposable gloves and gently mix everything together. Toss the laver thoroughly to ensure the oil and seasoned salt are evenly distributed. If you skip this step, you might end up with clumps of oil or salt on some pieces, making them taste uneven.
Step 10
Heat a wide pan or wok over low heat. Add the seasoned laver and stir continuously to prevent burning. Laver burns very quickly once it heats up, so maintaining a low heat is essential. The reason Dol Gim is recommended here is also because its thicker texture makes it more forgiving and less prone to burning quickly during the toasting process.
Step 11
Toast the laver, stirring constantly, for about 2-3 minutes. It should become wonderfully crisp. If you’re curious about the satisfying crunch, you can listen in the accompanying video!
Step 12
Allow the toasted gimjaban to cool slightly. Instead of immediately transferring to an airtight container, it’s best to place it in a resealable bag or plastic pouch first.
Step 13
Putting the gimjaban in a bag allows you to press out most of the air and seal it tightly. This prevents moisture from the air from making the laver soggy, thus keeping it crispy for much longer. Airtight containers, even with lids, often trap air, which can lead to the laver losing its crispness faster.
Step 14
Enjoy your homemade gimjaban as a delightful side dish with your rice! I guarantee that even if you make a huge batch (like 100 sheets!), it will disappear in no time because it’s so addictive and delicious!
