Kim Dae-seok's Gim Jaban

Name: Kim Dae-seok's Gim Jaban
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh gim 8 sheets; sesame oil 2 tablespoons; flower salt two pinches; raw sugar 1 tablespoon; whole sesame seeds 1 tablespoon

A simple 5-minute side dish made by mixing fresh gim with sesame oil and gently frying it over low heat until crispy, without roasting the gim separately.

10 min Difficulty Very easy side dish

Main ingredients

fresh gimsesame oil

Ingredients needed 2 servings

fresh gim 8 sheets

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fresh gim sesame oil

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basic side dishpacked lunchusing leftovers

sesame oil 2 tablespoons

flower salt two pinches

raw sugar 1 tablespoon

whole sesame seeds 1 tablespoon

Recipe

Cut the fresh gim into long strips, halving each sheet lengthwise.
Tightly roll the cut gim into small cylinders, then use scissors or a knife to finely dice them into thin, dense pieces.
Place the diced gim in a cold pan, add 2 tablespoons of sesame oil, and gently rub with your hands to evenly coat every piece with oil.
Turn on the stove to the lowest possible heat, and stir the gim gently with chopsticks to prevent burning while spreading it out.
When the gim begins to turn greenish and emits a crisp, crackling sound as it slowly browns, sprinkle in two pinches of flower salt and 1 tablespoon of raw sugar evenly.
Continue stirring gently over low heat so the sweetness and saltiness blend into the gim rather than sitting on top.
Once the gim glistens evenly and becomes completely crisp, sprinkle 1 tablespoon of whole sesame seeds and mix thoroughly before turning off the heat.

Use scissors to cut fresh gim into long strips, then finely dice them into thin, compact pieces.
Add the diced gim and sesame oil to an ungreased pan, and mix well to evenly coat all pieces.
Fry over the lowest heat, stirring gently until the gim starts to crackle, then add salt, raw sugar, and sesame seeds to finish crisping.

Cooking tips

Never fry the gim first and then add oil—it will make the sesame oil taste overly greasy and heavy. Always mix the oil with fresh gim before cooking for a clean, delicate flavor.
Gim is extremely thin and burns instantly under high heat, so keep the flame at the absolute lowest setting from start to finish for success.
Using fine-grained raw sugar instead of regular granulated sugar ensures the sweetness blends smoothly with the natural aroma of the gim without overpowering it.

Recommended for

Those who want to use up leftover soggy fresh gim in a delicious way.
Busy parents looking to quickly make a simple, savory side dish for their kids in the morning.
People wanting a lighter, less oily and salty homemade version instead of store-bought gim jaban.

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dol parae jabansesame oilperilla oil

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