Kim Dae-seok's Gim Jangajji
A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid adding sesame oil to the marinade, as it may cause a bitter taste to develop within just one day due to interaction with the seaweed’s natural flavor.
- Use thicker seaweed varieties like kelp or thick unseasoned laver instead of thin seasoned seaweed, as they hold up better and offer a more satisfying texture.
- Never marinate whole sheets of seaweed, as they tend to clump and tear later—cut them immediately after layering and adding marinade for best results.
Recommended for
- Those looking to deliciously consume large quantities of old, hard-to-handle seaweed at home.
- Busy professionals seeking a quick, no-fire side dish with minimal cooking steps.
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