Okjubu's Kimjang Jorim

Name: Okjubu's Kimjang Jorim
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Leftover or roasted seaweed as needed; Soy sauce 10 tablespoons; Mirin 6 tablespoons; Corn syrup 8 tablespoons; Water 2 tablespoons

A way to transform old, frozen seaweed into a sweet and savory side dish for rice

10 min Difficulty Easy side dish

Main ingredients

Seaweed Soy sauce Mirin Corn syrup

Ingredients needed 4 servings

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Seaweed Soy sauce Mirin Corn syrup

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Lee Won-il's Quail Egg Fried Jangjorim

Quail eggs stir-fried until golden in oil, then braised in soy sauce for a chewy texture and deep flavor absorption.

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Jung Ho-young's Beef and Quail Egg Jangjorim

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

15 minEasyside dish

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super simplerice companionside dish

Leftover or roasted seaweed as needed

Soy sauce 10 tablespoons

Mirin 6 tablespoons

Corn syrup 8 tablespoons

Water 2 tablespoons

Recipe

In a pot, add 10 tablespoons of soy sauce, 6 tablespoons of mirin, 8 tablespoons of corn syrup, and 2 tablespoons of water according to measurements.
Gently mix the seasoning ingredients, then turn on the heat and bring to a gentle boil. Immediately turn off the heat once it starts bubbling.
Cover the pot and let the seasoned sauce cool completely at room temperature or outside.
While the sauce cools, take the frozen seaweed from the freezer and prepare it into bite-sized pieces.
Once the sauce is fully cooled, gradually soak each piece of seaweed in the marinade until evenly moistened.
Pack the marinated seaweed tightly into a storage container and let it rest in the refrigerator overnight before serving.

Combine soy sauce, mirin, corn syrup, and water in a pot and bring to a light boil.
Turn off the heat and allow the sauce to cool completely.
Soak the seaweed one piece at a time into the cooled marinade, transfer to an airtight container, and refrigerate overnight.

Cooking tips

Never add seaweed to hot marinade, as it will clump or break apart easily—always use fully cooled sauce.
This recipe is ideal for repurposing leftover holiday seaweed or old, flavorless dried seaweed that’s no longer usable.

Recommended for

Those with large amounts of old seaweed stuck in their freezer.
People who want to make a quick side dish in just 5 minutes without complicated cooking or precise heat control.

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Okjubu's Kimjang Jorim

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Main ingredients

Tags

Ingredients needed 4 servings

Recipe

Cooking tips

Recommended for