Gim Bokkeum

Name: Gim Bokkeum
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 2 servings
Cuisine: korean
Ingredients: Dried seaweed sheets 10 sheet; Sesame oil 1 tbsp; Salt 0.5 tsp; Sesame seeds 1 tsp

Quick answer

Total time: 8 min
Level: Easy
Servings: 2 servings
Ingredients: 4

About this dish

Keep the heat at its lowest and keep lifting the seaweed so it never sits still, then turn the heat off when a piece crumbles between your fingertips.

Spread it on a wide plate until completely cool before it goes into a sealed container. Laver covered while still warm goes soft again quickly.

Ingredients

servings

IngredientAmount

Dried seaweed sheets10 sheet

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Instructions

6 steps

1

Crumble 10 dried seaweed sheets by hand into pieces about 2cm wide.

Break up thick edges and oversized pieces first so the seaweed dries evenly once it goes into the pan.
2

Add 1 tablespoon sesame oil to a skillet and warm it over the lowest heat for about 30 seconds.

When the oil spreads thinly and smells nutty, move on before it gets hot enough to smoke.
3

Add the crumbled seaweed and keep lifting and turning it with chopsticks or a spatula.

Stir over low heat for about 2 minutes so hidden moisture escapes instead of steaming the seaweed limp.
4

Sprinkle in 1/2 teaspoon salt as evenly as possible and stir for 1 more minute.

The seaweed should sound dry and become slightly darker; lower the heat immediately if any pieces start smelling burnt.
5

Turn off the heat when the seaweed feels crisp enough to crumble between the fingers.

Add 1 teaspoon sesame seeds and toss gently in the residual heat, using it only to release their aroma.
6

Spread the finished Gim bokkeum on a wide plate and cool it completely.

Do not cover it while warm, or trapped steam will soften it; once cool, store airtight or spoon over hot rice.