Korean Seasoned Seaweed Flakes
Gim-muchim uses the same ingredients as stir-fried gim but takes a different direction. Lightly toasted seaweed is torn by hand into larger pieces, then tossed with green onion, garlic, soy sauce, sesame oil, and gochugaru into a seasoned side dish. Toasting the seaweed over a flame first draws out its fragrance, and tearing it into large pieces ensures some areas stay crisp even after the sauce is added. The sharp bite of green onion and the gentle heat of gochugaru meet the seaweed's marine character for a fresher, lighter result than the stir-fried version. The dish must be eaten immediately after tossing - seaweed absorbs moisture from the sauce quickly and loses its texture - so only as much as will be consumed at once should be prepared. As a side with rice, it is simple but satisfying, carrying enough umami to complete a bowl even when other banchan are few. Using fish sauce in place of soy sauce shifts the umami profile, and extra sesame seeds deepen the nutty fragrance.
Adjust Servings
Instructions
- 1
Toast seaweed briefly on low heat, about 20 seconds per side.
- 2
Cool slightly, then crumble into bite-size flakes.
- 3
Mix soy sauce, sesame oil, garlic, and sugar for seasoning.
- 4
Add seaweed and chopped scallion, then toss gently.
- 5
Finish with sesame seeds and serve immediately.
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Goes Well With
Korean Gochujang Grilled Garlic Scapes
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Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)
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More Recipes
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