Lim Sung-geun's All-Purpose Soy Sauce Kimchi Pickle

Name: Lim Sung-geun's All-Purpose Soy Sauce Kimchi Pickle
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Sushi seaweed 15 sheets; All-purpose soy sauce 2 cups (about 400g); Toasted sesame seeds 3 tablespoons; Whole garlic cloves 5–6 pieces; Green onions or chives 3 tablespoons; Green chili peppers 2 tablespoons; Red chili peppers 2 tablespoons

A spicy, tangy, savory side dish that takes just 5 minutes to make with only all-purpose soy sauce—perfect as a rice companion.

🙋 Recommended for

⭐ Those looking for a quick, salty, savory side dish when their appetite is low
⭐ Home cooks wanting to quickly repurpose leftover sushi seaweed into a fresh side dish

5 min Difficulty Easy side dish

Main ingredients 🥩

Sushi seaweedAll-purpose soy sauceToasted sesame seedsWhole garlic clovesGreen onionsGreen chili peppersRed chili peppers

Tags 🏷️

Side dish Ultra simple 5-minute recipe

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

Sushi seaweed 15 sheets
All-purpose soy sauce 2 cups (about 400g)
Toasted sesame seeds 3 tablespoons
Whole garlic cloves 5–6 pieces
Green onions or chives 3 tablespoons
Green chili peppers 2 tablespoons
Red chili peppers 2 tablespoons

Recipe 🍳

Fold the 15 sheets of sushi seaweed and cut each into six equal parts. If using regular seaweed, lightly toast in a pan before use.
Slice whole garlic cloves thinly, then finely chop them. Rinse under water to reduce strong aroma, then drain thoroughly.
Finely chop or mince green onions (or chives), green chili peppers, and red chili peppers.
In a bowl, combine 2 cups of all-purpose soy sauce, 3 tablespoons of toasted sesame seeds, the prepared garlic, green onions, green chili peppers, and red chili peppers to make the seasoning mixture.
Layer the cut seaweed in a storage container, one sheet at a time. Place a small amount of the seasoning mixture’s solids and sauce in the center of each layer, stacking carefully until complete.

Cut the sushi seaweed into six equal parts.
Chop the garlic and rinse under water; finely chop the vegetables.
Mix the all-purpose soy sauce with toasted sesame seeds and the prepared vegetables to create the seasoning.
Stack the seaweed sheets one by one, adding a little of the seasoning mixture between each layer.

Cooking tips 💡

Avoid using brittle or regular seaweed, as they tend to break apart easily in soy sauce—stick with firm sushi seaweed for best results.
Do not skip rinsing the garlic slices in water, as un-rinsed garlic can overpower the seaweed’s nutty flavor with its strong aroma.