Super Simple 3-Second Seasoned Seaweed (Kim Muchim): A Quick Side Dish from Leftover Kim!
Al-Toran ‘3-Second Kimchi-Braised Seaweed Muchim’ by Han Ji-Sun: An ultra-simple side dish recipe completed in an instant!
Transform even old, leftover laver into this incredibly easy and delicious side dish! This ‘Kim Muchim’ is so quick to make, it’s a true game-changer for your banchan repertoire. Get ready for a burst of savory flavor that will have you hooked.
Main Ingredients- 20 sheets dried laver (Gim) (excluding seasoned, roasted varieties)
- 1 green chili pepper
- 1 red chili pepper
- 1 Tbsp sesame oil
Golden Ratio Seasoning Sauce- 100ml water (approx. 1/2 standard Korean paper cup)
- 5 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 4 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp mirin (rice wine for cooking)
- 100ml water (approx. 1/2 standard Korean paper cup)
- 5 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 4 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, let’s prepare the essential seasoning sauce for your delicious Kim Muchim. In a pot, combine 5 Tbsp soy sauce, 1 Tbsp minced garlic, 1/2 Tbsp sugar, 100ml water, 4 Tbsp oligosaccharide, and 2 Tbsp mirin. Bring to a simmer over medium-low heat. Once it starts boiling, continue to cook for another 1-2 minutes, stirring occasionally to ensure all ingredients are well blended.
Step 2
Prepare the dried laver by placing it into a large, clean plastic bag. Gently tear the laver into bite-sized pieces with your hands. Aim for pieces that are slightly larger than a single bite to maintain a pleasant texture. Tearing it too finely might result in a less satisfying chew.
Step 3
Wash the green and red chili peppers thoroughly, remove their stems, and finely mince them. Adding chili peppers will enhance the visual appeal and introduce a hint of spice to your Kim Muchim. For a milder flavor, you can remove the seeds before mincing.
Step 4
Once the prepared seasoning sauce is boiling, add all the torn dried laver from the plastic bag into the pot. Use a spatula or spoon to gently toss the laver, ensuring it is evenly coated with the sauce. It’s important to mix gently so as not to break the pieces apart.
Step 5
When the laver and sauce are well combined, just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a nutty aroma. Add the minced green and red chili peppers and give it one final gentle stir. Your flavorful 3-Second Kim Muchim is now complete! It’s delicious served immediately while warm, or after it has cooled down slightly.
