Crispy Roasted Gim (Seaweed) at Home – Quick and Easy Recipe
Homemade Roasted Gim (Seaweed) Recipe for Maximum Flavor
There’s nothing quite like the irresistible crunch and nutty aroma of freshly roasted seaweed! While many opt for store-bought gim due to convenience, this method allows you to effortlessly prepare incredibly delicious, crispy roasted gim right in your own kitchen. Even if you’re new to cooking, you’ll find this recipe surprisingly simple and rewarding. Get ready to enjoy a delicious side that pairs perfectly with any meal!
Main Ingredients- 3 sheets of Gim (seaweed, preferably Ggopchang-gim or a similar thin, crisp variety)
Seasoning & Flavor- 2 pinches of fine salt
- 1/2 tablespoon sesame oil
- 1/3 tablespoon cooking oil (neutral flavor)
- 2 pinches of fine salt
- 1/2 tablespoon sesame oil
- 1/3 tablespoon cooking oil (neutral flavor)
Cooking Instructions
Step 1
First, prepare the gim by cutting each sheet into bite-sized pieces, about 7-8 cm square. This makes them easier to handle and eat, and also helps the seasoning distribute more evenly.
Step 2
Now, let’s get to roasting. We recommend using a pan with a bit of depth, like a wok or a deep skillet. Heat the pan over low heat. Once warm, add the cooking oil and sesame oil together. It’s crucial to keep the heat on low to prevent the gim from burning.
Step 3
Add the cut gim pieces to the pan. Gently toss them around to ensure each piece is evenly coated with the oil mixture. Make sure the gim absorbs the oil well.
Step 4
Once the gim is nicely coated, sprinkle the 2 pinches of fine salt evenly over the pieces.
Step 5
Continue to toss the gim gently. You’ll notice the color changing to a vibrant, fresh green. This is the signal that the salt is dissolving and the flavors are developing beautifully.
Step 6
When the gim turns a uniform, bright green, immediately turn off the heat. Let the residual heat from the pan finish the roasting process. This gentle cooking ensures the gim becomes perfectly crispy without any burning.
Step 7
Once roasted to perfection, transfer the gim immediately into an airtight container. Leave the lid slightly ajar or open until the gim has completely cooled down. Once cool, seal the container tightly. This step is key to maintaining its crispiness for as long as possible.
