Gim (Roasted Seaweed)
By Lan LamPublished on June 5, 2023
Time
20 minutes
Yield
Makes 32 pieces
Ingredients
Before You Begin
Use unseasoned parae-gim (dried red and green laver) or dol-gim (dried red laver) in this recipe. MSG provides a savory boost but can be omitted, if desired. The amount of sesame oil may seem small, but the brush will hold enough to coat all the sheets.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Grind salt and monosodium glutamate, if using, with mortar and pestle until fine. Arrange 1 sheet of gim, shiny side down, on cutting board. Brush lightly with oil. Sprinkle evenly with 1 pinch salt mixture. Cover with second sheet of gim (shiny side down), brush lightly with oil, and sprinkle with 1 pinch salt mixture. Repeat with remaining gim, oil, and salt mixture. Remove bottom sheet from stack and place on top sheet. Press gently to ensure that both sides of top sheet are oiled and salted.
- Using sharp scissors, cut sheets in half. Cut each half into four 4 by 2-inch rectangles. Arrange half of rectangles on rimmed baking sheet and bake until rectangles are dark green, about 1 minute. Repeat with remaining rectangles. Let cool completely before serving. (Store in airtight container at room temperature for up to 1 week.)
Time
20 minutesYield
Makes 32 piecesIngredients
Ingredients
Ingredients
Why This Recipe Works
Gim is available for purchase in small packages but can be easily made at home (for a fraction of the price of packaged versions). Brushing oil on the coarse side of the seaweed sheets prevents them from being greasy. Seasoning the sheets with a savory seasoning mix of salt and monosodium glutamate gives a big umami boost in every bite.
Before You Begin
Use unseasoned parae-gim (dried red and green laver) or dol-gim (dried red laver) in this recipe. MSG provides a savory boost but can be omitted, if desired. The amount of sesame oil may seem small, but the brush will hold enough to coat all the sheets.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Grind salt and monosodium glutamate, if using, with mortar and pestle until fine. Arrange 1 sheet of gim, shiny side down, on cutting board. Brush lightly with oil. Sprinkle evenly with 1 pinch salt mixture. Cover with second sheet of gim (shiny side down), brush lightly with oil, and sprinkle with 1 pinch salt mixture. Repeat with remaining gim, oil, and salt mixture. Remove bottom sheet from stack and place on top sheet. Press gently to ensure that both sides of top sheet are oiled and salted.
- Using sharp scissors, cut sheets in half. Cut each half into four 4 by 2-inch rectangles. Arrange half of rectangles on rimmed baking sheet and bake until rectangles are dark green, about 1 minute. Repeat with remaining rectangles. Let cool completely before serving. (Store in airtight container at room temperature for up to 1 week.)
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