Korean Seasoned Gamtae Seaweed
Gamtae is a green seaweed harvested from Korea's southern coast - primarily around Wando and Jangheung - during winter months. Thinner and more delicate than gim (roasted seaweed), it carries a deeper oceanic perfume. Dried gamtae sheets are torn into large pieces and tossed for no more than twenty seconds with soy sauce, vinegar, sesame oil, gochugaru, sugar, and garlic - over-handling causes the fragile fronds to disintegrate into mush. The vinegar's acidity lifts the seaweed's natural brininess into something bright and clean. Fresh gamtae appears only in winter markets, but the dried form works year-round as a quick banchan.
Adjust Servings
Instructions
- 1
Tear gamtae into bite-size pieces.
- 2
Mix soy sauce, vinegar, sugar, and garlic.
- 3
Add minced green onion and sesame oil.
- 4
Add gamtae and toss very gently.
- 5
Sprinkle sesame seeds and serve right away.
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Nutrition (per serving)
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