Spicy and Delicious Seasoned Gim (Seaweed) & Braised Gim
The Golden Recipe for Seasoned and Braised Gim Made from Stale Gim in Your Fridge
Don’t throw away that old gim (seaweed) in your fridge! With this recipe, you can create a delicious side dish that’s perfect with rice – seasoned and braised gim, with a refreshingly spicy and sweet flavor. Say goodbye to your weekly side dish worries! This is the ultimate fridge-clearing recipe to complete your delicious meal. *^^*
Main Ingredients
- 20 sheets of stale gim or curly gim (Gopchang gim)
- 50g carrot
- 2/3 stalk of green onion or scallion
- 1/4 onion
- 2 cheongyang peppers (Korean spicy peppers)
Seasoning Ingredients
- 2 Tbsp perilla oil
- 10 Tbsp soy sauce
- 10 Tbsp anchovy-kelp broth or water
- 3 Tbsp soju or cooking wine
- 2 Tbsp oligosaccharide
- 2 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 2 Tbsp perilla oil
- 10 Tbsp soy sauce
- 10 Tbsp anchovy-kelp broth or water
- 3 Tbsp soju or cooking wine
- 2 Tbsp oligosaccharide
- 2 Tbsp plum extract
- 2 Tbsp sugar
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
You can use stale gim or, for a chewier texture, opt for curly gim (Gopchang gim). The unique chewy texture of Gopchang gim is quite appealing.
Step 2
Overlap two sheets of gim and lightly roast them over low heat until they turn a bluish-green color on both sides. Be careful not to burn them.
Step 3
Roasting the gim over heat gives it a characteristic green hue, softens it, and helps to eliminate any fishy smell.
Step 4
Once roasted, cut the gim into about four pieces and place them in a plastic bag. Crumble them into bite-sized pieces. Avoid crumbling them too finely, as this will create too much powder. If some pieces are difficult to crumble, tear them by hand.
Step 5
For the vegetables in your seasoned and braised gim, feel free to use whatever you have on hand. Prepare carrot, onion, green onion, and cheongyang peppers. Wash all vegetables thoroughly and mince them finely. Removing the seeds from the cheongyang peppers before mincing will result in a cleaner taste. You can also use scallions instead of green onions.
Step 6
In a deep pan for making seasoned or braised gim, add 2 tablespoons of perilla oil. Over low heat, add the minced green onions and sauté until fragrant, creating green onion oil. This fragrant oil will enhance the flavor of the seasoning.
Step 7
Once the green onions turn translucent, add the minced onion and stir-fry until the onion also becomes translucent. The sweetness of the onion will infuse into the seasoning, making it even more delicious.
Step 8
When the green onions and onions are well combined, pour in 10 tablespoons of soy sauce and bring to a simmer over medium heat.
Step 9
Now, add 10 tablespoons of broth (made from anchovies, kelp, radish, dried pollack, shiitake mushrooms, etc.) or an equal amount of water. The broth adds depth to the flavor.
Step 10
To remove any fishy odor and add a savory touch, add 3 tablespoons of soju, 2 tablespoons of oligosaccharide, 2 tablespoons of plum extract, and 2 tablespoons of sugar. Stir with a spatula as it simmers, ensuring the sugar dissolves and all ingredients are evenly mixed.
Step 11
Once the seasoning mixture is bubbling vigorously, turn off the heat and let it cool slightly. When the seasoning has cooled a bit, add the crumbled gim. Gently mix it with your hands, making sure not to clump it together. It’s important to toss it gently so the gim absorbs the seasoning evenly.
Step 12
After mixing the gim with the seasoning until evenly coated, add the finely minced carrot and cheongyang peppers. Finally, drizzle with 1 tablespoon of toasted sesame seeds and 2 tablespoons of sesame oil, and give it one last gentle toss to finish. The nutty aroma will whet your appetite!
Step 13
Your delicious, spicy, and rice-companion gim (seaweed) side dishes – seasoned and braised – made from old gim in your fridge, are now complete. Serve them over a bowl of warm rice and enjoy!
