Spicy and Sweet Seasoned Roasted Seaweed
Easy Side Dish: Delicious Kim Muchim Recipe
Do you ever buy 100 sheets of seaweed and regret it before they go stale? This recipe helps you use them all up before they lose their crispness! The perfect balance of spicy, sweet seasoning and savory tuna is a magical combination that will have you finishing a bowl of rice in no time.
Main Ingredients- Roasted Seaweed (Gim), as desired
Spicy & Sweet Seasoning- 1-2 Cheongyang peppers (Korean chili peppers)
- 2 Tbsp chopped green onion (white and green parts, approx. 20g)
- 2 Tbsp chopped aged kimchi (approx. 20g)
- 1/2 Tbsp red pepper flakes (Gochugaru, approx. 3g)
- 1 Tbsp sugar (approx. 10g)
- 1/4 Tbsp minced garlic (approx. 5g)
- 4 Tbsp soy sauce (or brewed soy sauce, approx. 32g)
- 1 Tbsp mirin (or cooking wine, approx. 8g)
- 1 Tbsp vinegar (approx. 8g)
- 1 Tbsp canned tuna (drained, approx. 30g)
- 2 Tbsp mayonnaise (approx. 30g)
- 1-2 Cheongyang peppers (Korean chili peppers)
- 2 Tbsp chopped green onion (white and green parts, approx. 20g)
- 2 Tbsp chopped aged kimchi (approx. 20g)
- 1/2 Tbsp red pepper flakes (Gochugaru, approx. 3g)
- 1 Tbsp sugar (approx. 10g)
- 1/4 Tbsp minced garlic (approx. 5g)
- 4 Tbsp soy sauce (or brewed soy sauce, approx. 32g)
- 1 Tbsp mirin (or cooking wine, approx. 8g)
- 1 Tbsp vinegar (approx. 8g)
- 1 Tbsp canned tuna (drained, approx. 30g)
- 2 Tbsp mayonnaise (approx. 30g)
Cooking Instructions
Step 1
1. Roast the seaweed sheets. Place the stove on medium-low heat. Layer two sheets of seaweed on top of each other and roast. Be careful not to hold it too close to the flame, as it can burn very quickly. Gently pass it over the flame, flipping it to lightly toast both sides.
Step 2
2. Once nicely roasted, cut the seaweed into bite-sized pieces. Cutting them into 4-6 pieces is perfect for eating with rice. I find 6 pieces to be the ideal size for a side dish.
Step 3
3. Prepare the Cheongyang peppers, which are key to the seasoning’s spiciness. Use 1 or 2 depending on your preference for heat. Gently snap off and discard the tough stems.
Step 4
4. Roughly chop the Cheongyang peppers. If you dislike the texture of the seeds, you can slice the peppers in half lengthwise and remove the seeds before chopping.
Step 5
5. Finely mince the chopped Cheongyang peppers. This helps the flavors meld beautifully into the seasoning.
Step 6
6. Chop about 20g of green onions (both white and green parts), similar to how you chopped the peppers. Once minced, it should amount to about 2 tablespoons.
Step 7
7. Prepare about 20g of well-fermented kimchi. This adds a wonderful depth of flavor and a hint of tanginess.
Step 8
8. Finely mince the kimchi as well. This should also yield about 2 tablespoons when measured generously.
Step 9
9. Let’s make the seasoning! Add 1/2 tablespoon (approx. 3g) of medium-grind red pepper flakes (Gochugaru).
Step 10
10. Add 1 tablespoon (approx. 10g) of sugar, leveled off. White or brown sugar are both fine.
Step 11
11. For a smooth garlic flavor, add 1/4 tablespoon (approx. 5g) of finely minced garlic. Using finely minced garlic prevents any unpleasant chunks later on.
Step 12
12. Add 4 tablespoons (approx. 32g) of soy sauce (regular or brewed). Brewed soy sauce works well for non-stir-fried seasonings like this.
Step 13
13. Add 1 tablespoon (approx. 8g) of mirin (or cooking wine) to enhance the flavor and remove any potential ‘off’ notes. If you don’t have mirin, you can substitute with 1 tablespoon of water and an extra tiny pinch (about 1/10 Tbsp or 1g) of sugar.
Step 14
14. Add 1 tablespoon (approx. 8g) of vinegar for a touch of acidity. For a fun twist, you could even squeeze in 1-2 packets of hot sauce that sometimes come with pizza deliveries instead of vinegar.
Step 15
15. Add 1 tablespoon (approx. 30g) of drained canned tuna. Make sure to drain off the oil or water thoroughly.
Step 16
16. Finally, add 2 heaping tablespoons (approx. 30g) of mayonnaise for creaminess and richness.
Step 17
17. (Optional) I used a specific brand of mayonnaise here for its robust savory flavor. Feel free to use your favorite.
Step 18
18. Combine the minced peppers, kimchi, and green onions with the seasoning ingredients in a bowl.
Step 19
19. Mash the tuna slightly as you mix everything together thoroughly. For the best flavor, let the seasoning rest in the refrigerator for 1-2 hours to allow the flavors to meld.
Step 20
20. Serve this delicious seasoning with a spoonful of rice over the cut seaweed sheets. It’s a true rice thief!
Step 21
21. Alternatively, place a portion of the seasoning on top of your rice and mix it all together. The combination of the crunchy seaweed and the flavorful seasoning is fantastic.
Step 22
22. This dish also makes a wonderful appetizer when guests arrive unexpectedly, helping to whet their appetites. It’s simple yet sophisticated!
