GimJaBan MuChim is a dried seaweed side dish. As I mentioned before, there are different kinds of seaweed in Korean cuisine. The dried seaweed called “GimJaban” has very similar taste with the seaweed that is used for kimbap or sushi; however, the texture is different since it’s chunks of seaweed rather than a sheet. This is a good side dish to keep in the refrigerator and use for lunch boxes or normal meals. Try this simple and delicious side dish someday.
Yield: 1 Cup
Short Korean Lesson
- Pa (파) = Green Onion
- Mul (물) = Water
- 2 Cups Dried Seaweed (GimJaBan)
- 2 Tbsp Oil
- 1 Tbsp Finely Chopped Green Onion
- ½ Tbsp Minced Garlic
- ½ Tbsp Water
- ¼ tsp Sugar
- 1½-2 Tbsp Soy Sauce
- ½ tsp Sesame Seeds
- ½ tsp Sesame Oil
- ⅛ tsp Red Pepper Powder (Optional)
Prepare 2 cups of dried seaweed (JaBan). Tear it apart with your fingers.
In a pan, add 2 Tbsp of oil and the dried seaweed. Before turning on the stove, mix the dried seaweed and oil with your hands.
Heat the pan on medium. Once it is heated, fry the dried seaweed for about 3 to 5 minutes, or until the pieces become a little crispy and show a little green color. It can burn easily, so keep stirring it.
Let it cool down in a bowl. Add 1 Tbsp of finely chopped green onion, ½ Tbsp of minced garlic, ½ Tbsp of water, ¼ tsp of sugar, 1½-2 Tbsp of soy sauce, ½ tsp of sesame seeds, ½ tsp of sesame oil, and ⅛ tsp of red pepper powder (optional).
Mix all of the ingredients with your hands. After this step, the seaweed will be soft and not crispy anymore.
Thanks for visiting my blog. I will be back with more recipes. Enjoy!