Main ingredients 🥩
rock seaweedgreen chili peppersred chili pepperspremium soy saucetuna sauceplum syrupsesame oilcorn syrupwhole sesame seedsminced garlic
Lim Sung-geun's Kim Bokkeum
A spicy and tangy side dish that revives the appetite, using soggy kim to make a delicious and irresistible accompaniment to rice
🙋 Recommended for
- ⭐ Those looking to use up leftover soggy seaweed at home
- ⭐ People who want a savory, spicy side dish to stimulate their appetite
Ingredients needed 🛒4 servings
- rock seaweed 15 sheets
- green chili peppers 3 pieces
- red chili peppers 2 pieces
- premium soy sauce 3 tablespoons
- tuna sauce 1 tablespoon
- plum syrup 2 tablespoons
- sesame oil 2 tablespoons
- corn syrup 1 tablespoon
- whole sesame seeds 2 tablespoons
- minced garlic 1 tablespoon
Recipe 🍳
- Place two sheets of rock seaweed at a time in a frying pan and toast them evenly on both sides until they turn slightly dark green.
- Transfer the roasted seaweed to a large bowl and tear it by hand into bite-sized pieces.
- Add the liquid seasoning—3 tablespoons premium soy sauce, 1 tablespoon tuna sauce, 2 tablespoons plum syrup, and 2 tablespoons sesame oil—and mix thoroughly until the seaweed is fully coated and no longer has any air trapped inside.
- Add 1 tablespoon corn syrup, 2 tablespoons whole sesame seeds, 1 tablespoon minced garlic, and finely chopped green and red chili peppers. Mix well to ensure all ingredients are evenly distributed.
- Roast the seaweed in a pan on both sides to remove the fishy odor.
- Tear the roasted seaweed by hand into convenient eating sizes.
- First mix in the soy sauce, tuna sauce, plum syrup, and sesame oil to let the seaweed absorb the flavors.
- Add garlic, corn syrup, chili peppers, and sesame seeds, then mix everything together to finish.
Cooking tips 💡
- When roasting seaweed, never place it directly over a gas flame as it may catch fire—always use a preheated frying pan for safety.
- Always add the liquid seasonings before dry ingredients or powders; this prevents the seaweed from drying out and helps it shrink faster, making mixing easier.
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