Savory Braised Seaweed (Tot Jorim): A Versatile Dish from Side Dish to Kimbap Filling!
Make Nutritious Seaweed (Tot Jorim) with Baek Jong-won’s Recipe – Enjoy as a Side Dish or Special Kimbap!
While salted seaweed (tot) is available year-round in supermarkets, fresh seaweed is abundant these days. I’ve enjoyed it in rice dishes (sot-bap) and also made this braised seaweed (tot jorim). This recipe is based on the popular one from ‘Baek Jong-won’s Alley Restaurant’. It was featured as a way to make special seaweed kimbap using seaweed from Geoje Island. Whether you use salted or fresh seaweed, prepare it according to the recipe. If using salted seaweed, remember to soak it in water for about 30 minutes to remove excess salt. Try this delightful recipe today!
Main Ingredients
- 100g Fresh Seaweed (Tot) (or Salted Seaweed)
- 1/4 Carrot
- 6 sheets Fried Tofu Pouch (Yubu)
Seasoning Ingredients
- 2 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- 50ml Dashi Stock or Water
- 2 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Sugar
- Pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- 50ml Dashi Stock or Water
Cooking Instructions
Step 1
First, carefully prepare all the ingredients for the dish. Thinly julienne the fried tofu pouches (yubu) into about 0.7cm strips. Julienne the carrot into similar sized fine strips. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Properly cleaning the seaweed is crucial. Rinse the seaweed under running water, gently shaking it to remove any debris. Then, soak the seaweed in cold water for about 15-20 minutes to rehydrate. If you’re concerned about any fishy smell, you can rinse the seaweed in cold water with a little bit of vinegar added to help neutralize it. After soaking, drain the seaweed thoroughly in a colander.
Step 3
Cut the cleaned seaweed into approximately 5cm lengths, or you can leave it whole and gently strip it with your hands. Place the prepared seaweed, julienned carrot, and julienned fried tofu pouch into a pot or pan with a lid. Add a little cooking oil, followed by the soy sauce, sugar, and mirin. Mix everything well to ensure the seasonings coat the ingredients evenly.
Step 4
Next, pour in about 50ml of dashi stock or water to braise the seaweed. Start on high heat, and once it begins to boil, reduce the heat to medium-low. Let it simmer gently until the liquid is reduced and slightly thickened. Braising slowly allows the seaweed and other ingredients to absorb the flavors of the seasoning.
Step 5
Once the seaweed has been well braised and the sauce has thickened, drizzle in half a tablespoon of sesame oil. Sesame oil’s aroma is best preserved when added at the end, so stir it in gently just before finishing. This final touch enhances the overall flavor of the braised seaweed.
Step 6
Your delicious braised seaweed (tot jorim) is now complete! The chewy texture of the seaweed combined with the savory seasoning makes for an excellent side dish that pairs wonderfully with rice. It’s also a fantastic filling for homemade seaweed kimbap, adding a unique and healthy twist. Try making this simple yet versatile dish at home!
