Main ingredients 🥩
KimLight soy sauceTuna saucePlum syrupSesame oilCorn syrupHulled sesame seedsGreen chili peppersRed chili peppersMinced garlic
Lim Sung-geun's Spicy Kim Weed Salad
Crisp-fried soggy kim to make a savory, spicy side dish that pairs perfectly with rice—no clumping, just rich flavor and bold spice.
🙋 Recommended for
- ⭐ Those looking to use up leftover soggy kim in a delicious way
- ⭐ People seeking a quick, no-cook spicy and savory side dish
Ingredients needed 🛒4 servings
- Kim (dol-kim, gopchang-kim, or any type) 15 sheets
- Light soy sauce 3 tablespoons
- Tuna sauce 1 tablespoon
- Plum syrup 2 tablespoons
- Sesame oil 2 tablespoons
- Corn syrup 1 tablespoon
- Hulled sesame seeds 2 tablespoons
- Green chili peppers 3
- Red chili peppers 2
- Minced garlic 1 tablespoon
Recipe 🍳
- In a heated skillet, fry the kim in batches of two sheets at a time, turning frequently until both sides turn a light golden hue and become crisp.
- Transfer the fried kim to a large bowl and tear it by hand into bite-sized pieces.
- Add light soy sauce 3 tablespoons, tuna sauce 1 tablespoon, plum syrup 2 tablespoons, and sesame oil 2 tablespoons. Mix thoroughly to let the kim 'breathe' and absorb the seasoning evenly.
- Once the kim has absorbed the marinade and gains slight moisture, add corn syrup 1 tablespoon to enhance sweetness and gloss.
- Fold in finely chopped green chili peppers 3, red chili peppers 2, minced garlic 1 tablespoon, and hulled sesame seeds 2 tablespoons. Toss gently to finish.
- Fry 15 sheets of kim in a skillet until crisp on both sides, then tear into pieces and place in a large bowl.
- Add light soy sauce, tuna sauce, plum syrup, and sesame oil. Mix well to let the kim absorb the flavors fully.
- Add corn syrup 1 tablespoon to boost sweetness and shine.
- Mix in minced garlic, sliced chilies, and hulled sesame seeds. Toss lightly to complete.
Cooking tips 💡
- Avoid direct gas flame when frying—use a dry pan preheated over heat to prevent fire hazards.
- Do not over-mix in a plastic bag; this can crush the kim into powder. Tear by hand in a large bowl for better texture.
- Always add liquid seasonings like soy sauce and tuna sauce first—this prevents dry ingredients like chili flakes or garlic from clumping or floating on top.
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