Seasoned Dried Seaweed (Kim) - A Recipe from "The Man's Cook" cookbook.
Ingredients
- 6 sheets of aged seaweed (gim), suitable for making gimbap or other Korean dishes. (Note: "돌김" refers to a type of seaweed, and "Korean radish" is likely meant as a descriptor.)
- 2 teaspoons of fish sauce.
- 3 teaspoons of sugar.
- 3 tablespoons of perilla oil.
- A small amount of black sesame seeds or sesame powder.
Instructions
Cut six sheets of aged seaweed (gim) into pieces about 2-3 cm in size using scissors, or tear them by hand into bite-sized pieces, and place them in a bowl.
In a small bowl, combine 2 teaspoons of fish sauce and 3 teaspoons of sugar. Mix well until the sugar is completely dissolved to create the marinade.
Spread the seasoning evenly over the prepared seaweed sheets and gently rub them in to allow the flavors to absorb.
Add 3 tablespoons of perilla oil to the pan and spread it evenly to coat the bottom. Then, carefully place the kimchi pancakes (kimchi jeon) into the pan.
After turning on the burner to low heat, add the seasoned seaweed and stir it with chopsticks for 1-2 minutes until it becomes crispy.
Once the steam has evaporated and the surface is crispy, turn off the heat and generously sprinkle with sesame seeds before serving the Korean radish.