Soy-sesame seasoned seaweed (gim-muchim)
Plain gim is briefly toasted, torn and lightly dressed for a soft, savory Korean side dish. Use full-size unsalted sheets, not oily snack packs.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; use the stated amount.
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Optional
May be omitted; other amounts and cooking times stay the same.
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Essential
Required; use the stated amount.
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Essential
Required; use the stated amount.
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Substitute available
If White sugar is unavailable
- Use instead
- Light brown sugar
- Substitute quantity
- ½ level teaspoon (2 g)Reference quantity: 2 g
Replace white sugar with ½ level teaspoon (2 g) light brown sugar in the dressing. Stir until dissolved; all quantities, heat and times stay the same.
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Essential
Required; use the stated amount.
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Optional
May be omitted; other amounts and cooking times stay the same.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Warm a wide dry skillet on LOW for 1 minute. Toast each of the 5 plain gim sheets for 5–10 seconds per side, moving constantly, until fragrant and crisp. Do not add oil; discard any blackened bitter patches. Cool on a dry plate for 1 minute.
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Step 2
Trim the scallion root and tired leaves, rinse between folds and dry well; slice thinly. With clean dry hands tear the cooled gim into roughly 3 cm pieces into a large dry bowl. Do not crush it into powder.
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Step 3
In a separate small bowl stir 2 teaspoons soy sauce, 2 teaspoons water, ½ level teaspoon sugar and 1 teaspoon sesame oil for 30 seconds, until the sugar dissolves. Keep this small dressing portion separate until serving.
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Step 4
Drizzle half the dressing over the gim, lift gently with two spoons, then add the rest. Fold in the optional scallion and 1 teaspoon sesame seeds. Toss only 15–20 seconds: lightly softened, glossy pieces are the goal, not a wet paste. Serve promptly.
Finished dish
One tablespoon is 15 ml, one teaspoon 5 ml and one small paper cup 180 ml. Do not rinse the gim or use salted snack sheets. If it clumps, loosen gently with spoons rather than adding water. Best freshly mixed; use refrigerated leftovers within 2 days. Contains soy and sesame; soy sauce may contain wheat. Refrigerate in a shallow covered container at 4°C or below within 2 hours, or 1 hour above 32°C.
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Enjoy every bite
How to enjoy it
Serve a small spoonful beside rice. Add the dressing just before eating to retain some texture; rice is a separate serving suggestion.
