Kim Dae-seok's Gim Jangajji

• Seaweed 10 sheets
• Green chili pepper 1 piece
• Red chili pepper 1 piece
• Cold water 1 cup
• Premium soy sauce 1/2 cup
• Sugar 1 tablespoon
• Mirin 2 tablespoons
• Corn syrup 3 tablespoons
• Toasted sesame seeds 2 tablespoons

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.