Hi everybody!
Today's recipe is very very easy and simple!
Gim-muchim. Seasoned seaweeed.
You know seaweed? Seaweed paper. When you make gimbap
seaweed rice rolls, you need this gim.
Here you go!
This gim I always keep in the freezer.
But also you can make a delicious side dish.
Maybe in 2 minutes.
So easy. Once I run out of gim I have to buy more.
Usually I buy 100 sheets of gim.
And I freeze this and sometimes I make gimbap, sometimes just like today,
I make a really quick side dish.
Let's get started!
First, need 10 sheets of gim.
Ok, this is 10 sheets of gim.
And squeeze out all the air.
And then freeze this again.
This is raw, dried gim, seaweed paper.
But we have to cook this. So how can we roast or toast?
You can use a large skillet.
I just heated my skillet.
Like this.
And, see the color changes to green.
Toast it really really crunchy.
Both sides. And then add another gim.
And then turn over.
Yes, see, the color turns to green.
You can use a skillet like this.
But my usual way is to use a direct flame.
Medium heat.
And like this.
Slowly slowly swipe. (laughs)
Like this.
So we toasted very nicely with this direct flame.
Smells really good, and here and this.
And then, put this from the front to the back.
And then do the same thing.
So see? Again.
So this method is really good, I always use this method.
So quick but kind of a little challenging.
It's hot. So I can endure some heat because I've been cooking for a long time.
I'm sure come of you guys are the same thing.
So if you can do, do it!
Seaweed smell, like ocean smell, kind of a little burnt smell, I love it.
So my 8 sheets of gim are veeeery crispy.
And now 2 more so 10.
I will put them here.
And then I will make a seasoning sauce.
2 garlic cloves.
Let's smash garlic.
I got this knife when visited Korea.
And this part of a traditional knife is flat.
So I can smash garlic so easily. (laughs)
And then green onions.
Garlic and green onions, let's add soy sauce.
This is dark soy sauce, jin-ganjang, 1 tablespoon.
And sesame oil same amount, 1 tablespoon.
1 teaspoon sugar. But sugar is optional.
If you don't want to use sugar, don't add it.
One teaspoon sugar.
And sesame seeds, around 1 tablespoon.
Just mix together!
This is really delicious, not spicy at all but if you want to add some hot pepper flakes
you can do that. Usually I don't add hot pepper flakes.
Ok, so, just mix all together.
And then time for gim.
So crunchy gim, and what I'm doing is...
I just tear this. (tearing sound)
Tear into really small pieces, like this.
Wow, nice smell!
Gim smell.
So everything is happening in this one bowl, see?
We don't need anything else.
Usually I use my bare hands, but I feel like using my gloves.
Mix well so that all the seasoning sauce is distributed evenly.
Nice! Sesame oil makes it so good.
More sesame seeds.
My rice!
And you know, I only have kimchi at home, what shall I do?
I can add this gim-muchim like this.
And at least 2 side dishes. You can eat one meal like this.
My fermented kimchi, well fermented.
Always rice! (Laughs)
(Laughs) Mmm!
So delicious!
Mmm!
This gim-muchim is well known as a bap-doduk.
Bap-doduk is a rice thief. Because it's so delicious, you are supposed to eat a lot of rice.
You know rice in Korean culture is very important.
Something that makes you eat a lot of rice, that means it's good, good! (laughs)
And also I used to make this for lunchboxes, Korean dosirak
It's a popular side dish for lunchboxes.
When you open your dosirak, it smells like the ocean smell, so good!
It's standing out! It already boosts my appetite.
Just make a simple meal like this.
Today we made gim-muchim, seasoned gim.
Gim is seaweed paper. Enjoy my recipe,
See you next time! Bye!