Crispy Seasoned Seaweed (Gim Muchim)
Easy & Delicious Gim Muchim Recipe
Elevate your side dishes with Gim Muchim! Instead of plain roasted seaweed, try this flavorful seasoned version that’s sure to be a hit. It’s the perfect way to revive even slightly stale seaweed!
Main Ingredients
- 10 sheets of roasted seaweed (Gim) (Gimbap seaweed or seasoned seaweed sheets work well)
Seasoning Ingredients
- 3 Tbsp soy sauce (adjust if using Korean soup soy sauce)
- 2 Tbsp mirin (for sweetness and to remove any raw smell)
- 0.5 Tbsp sugar (adjust to taste)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onions (finely chopped)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (optional, can be crushed)
- 3 Tbsp soy sauce (adjust if using Korean soup soy sauce)
- 2 Tbsp mirin (for sweetness and to remove any raw smell)
- 0.5 Tbsp sugar (adjust to taste)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onions (finely chopped)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (optional, can be crushed)
Cooking Instructions
Step 1
First, prepare the seaweed. Heat a frying pan over medium-low heat. Place 2 sheets of seaweed on top of each other and toast them front and back until they are crispy and lightly browned. Be careful not to burn the seaweed; gently flip them as needed. (If using seasoned seaweed, you can skip this step, but lightly toasting it will enhance crispiness.)
Step 2
Once the seaweed is toasted, let it cool slightly. Place the cooled seaweed sheets into a clean plastic bag and roughly crumble them with your hands. It’s best to break them into irregular, bite-sized pieces for a better texture rather than crushing them too finely. Crushing them inside the bag will prevent seaweed flakes from scattering.
Step 3
Now, let’s make the delicious seasoning! In a small bowl, combine the soy sauce, mirin, sugar, minced garlic, chopped green onions, sesame oil, and toasted sesame seeds. Mix them well until evenly combined. If you enjoy a bit of spice, you can add 0.5 to 1 Tbsp of gochugaru (Korean chili flakes) to the seasoning mixture for an extra kick. Adjust the sugar based on the saltiness of your seaweed.
Step 4
Pour the prepared seasoning mixture over the crumbled seaweed. Put on a pair of disposable gloves and gently toss and mix everything together. The key is to coat the seaweed evenly with the seasoning without mashing it. Toss gently to avoid crushing the seaweed too much. This Gim Muchim is delicious served immediately or can be stored in the refrigerator as a ready-to-eat side dish!
