Korean Seasoned Seaweed Flakes
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Lightly toasted gim is torn into big pieces and tossed with a soy and sesame oil dressing and thinly sliced scallion.
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Big pieces matter, because some of the edges stay crisp even after the dressing goes on. The seaweed drinks up liquid within minutes, and only what will be eaten right away gets mixed.
Ingredients
Instructions
- 1
Prepare 8 seaweed sheets without stacking them tightly, and thinly slice 15 g of scallion.
If the seaweed feels limp, microwave it for about 20 seconds first so it becomes crisp again before seasoning.
- 2
Heat a dry pan over low heat, then toast the seaweed one sheet at a time.
Give each side about 20 seconds only, removing it as soon as the color deepens and a nutty aroma appears.
- 3
Let the toasted seaweed cool for about 30 seconds so it is no longer hot to handle.
Tear it by hand into generous 4 to 5 cm pieces, which helps some parts stay crisp after tossing.
- 4
In a mixing bowl, add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon minced garlic, and 1/2 teaspoon sugar.
Stir until the sugar is no longer visible and the dressing looks even.
- 5
Add the torn seaweed and sliced scallion to the dressing, then toss lightly by lifting with your fingertips.
Do not press or squeeze, because the seaweed breaks easily and the seasoning can clump in one spot.
- 6
Sprinkle with 1 tsp sesame seeds and serve immediately.
Eat before the dressing soaks through the seaweed so some crisp texture remains.
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