Korean Stir-Fried Dried Seaweed
Gim bokkeum - stir-fried dried seaweed - is the original Korean 'rice thief,' a banchan so compelling it makes a bowl of plain rice vanish. Dried seaweed sheets are crumbled by hand and toasted slowly over low heat in sesame oil until every trace of moisture is gone, concentrating the seaweed's nuttiness into an intensely savory crunch. A small amount of soy sauce and sugar adds a sweet-salty edge, finished with sesame seeds. The technique demands restraint: too much heat or oil and the seaweed turns soggy instead of crisp. It keeps refrigerated for over a week and doubles as a filling for jumeokbap (rice balls) or onigiri-style triangle kimbap.
Adjust Servings
Instructions
- 1
Heat sesame oil in a pan over low heat.
- 2
Add seaweed and season with salt; toss briefly.
- 3
Sprinkle with sesame seeds and serve.
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