Main ingredients 🥩
SeaweedSoy sauceMirinCorn syrup
Okjubu's Kimjang Jorim
A way to transform old, frozen seaweed into a sweet and savory side dish for rice
🙋 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
Ingredients needed 🛒4 servings
- 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.
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