This Man's Cook Kimjang Ajji
Crispy dried seaweed baked in a dry pan and layered with sweet-salty soy sauce marinade infused with the subtle aroma of green onion, making a delicious side dish that pairs perfectly with rice.
Ingredients needed 4 servings
Recipe
Cooking tips
- When roasting seaweed in the pan, press down firmly with a spatula along the edges to fully eliminate refrigerator odors and fishy taste.
- Never pour hot marinade directly onto the seaweed, as it will clump and become soggy—always let it cool completely before use.
- Don’t discard the cooked green onion—it makes a delicious side dish when served with rice.
Recommended for
- Those looking to make tasty use of old, soggy seaweed stored in the fridge.
- People wanting a simple, no-aging-required side dish they can enjoy right after making.
- Families seeking a savory-sweet, nutty-flavored side dish that appeals to children's tastes.
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