Korean Seasoned Seaweed Rice Bowl
After soaking 30 g dried seaweed for about 20 minutes, rinse it several times and squeeze it firmly, because wet seaweed splatters and dilutes the seasoning. Cook 1 minced garlic clove in 1 tbsp sesame oil over medium-low heat just until the edges turn lightly golden, then stir-fry the seaweed over medium heat for 2 to 3 minutes. Pour 1 tbsp soy sauce around the edge of the pan and check the saltiness before spooning it over the rice.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Despite the Korean name, which points to gim (roasted laver), this bowl is built on rehydrated wakame.
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A short toss in sesame oil with garlic keeps the seaweed slippery and chewy while turning its sea smell nutty. With only five ingredients, water left in the wakame does the most damage: it spatters in the hot oil and thins the soy sauce until the whole bowl tastes flat.
Ingredients
Instructions
- 1
Soak 30 g dried seaweed in plenty of cold water for about 20 minutes.
When it opens and feels soft, rinse it several times to remove excess saltiness and any sandy texture before cooking.
- 2
Squeeze the soaked seaweed firmly, then cut it into bite-size pieces.
If it is too wet, it will splatter in the pan and dilute the seasoning, so let it drain briefly in a sieve.
- 3
Heat a pan over medium-low heat, then add 1 tablespoon sesame oil and 1 minced garlic clove.
Stir only until the garlic edges turn lightly golden, because burnt garlic will make the seaweed taste bitter.
- 4
Add the seaweed and stir-fry over medium heat for 2 to 3 minutes.
Keep tossing until the surface looks glossy and the raw ocean smell softens, but do not cook so long that it dries out.
- 5
Pour 1 tablespoon soy sauce around the edge of the pan and mix quickly.
When it bubbles lightly and coats the seaweed, lower the heat and check the saltiness before reducing it further.
- 6
Divide 2 bowls of warm cooked rice into serving bowls and spoon the seasoned seaweed over the top.
Mix gently so the rice grains are not crushed, then serve right away while the sesame aroma is still clear.
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