ROASTED SEAWEED SNACK (GIM)

ROASTED SEAWEED SNACK (GIM)

Roasted Seaweed Snack, Gim in Korean cuisine is a crispy, savoury treat that’s deeply satisfying despite its simplicity. Thin sheets of seaweed are lightly brushed with sesame oil and sprinkled with sea salt, then gently toasted to create a light and umami-rich snack. Often served alongside rice or as part of banchan in Korean meals, gim is also perfect on its own as a low-calorie and mineral-rich nibble. This healthy snack is naturally gluten-free, vegan and full of iodine and antioxidants. With just a few pantry staples, you can recreate the addictive crispiness of store-bought seaweed snacks right in your kitchen. The flavour is customisable, the texture is airy and delicate and the preparation takes mere minutes. Ideal for lunchboxes, desk-side munching or garnishing bowls, Jim is a staple you’ll want to make again and again.

RECIPE CATEGORY

Snack

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

Bake, No-Cook, Pan-Fry

OCCASION/HOLIDAY

Back to School, Picnic, Casual Dinner, Party, Movie Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, Low Fat, Low/No Sugar, Dairy-Free, Nut-Free, Paleo, Keto

DISH TYPE

Condiment / Spread, Snack, Energy Bars

INGREDIENTS

• 2 sheets of roasted seaweed

• ¼ teaspoon sesame oil

• Sprinkle of sea salt

FULL NUTRITIONAL INFORMATION

• Calories: 32 kcal

• Protein: 1.2 g

• Carbohydrates: 0.8 g

• Fat: 2.8 g

• Fibre: 0.6 g

• Sugar: 0 g

• Sodium: 52 mg

• Cholesterol: 0 mg

PREPARATION

• Preheat Pan Or Oven: Set a dry pan over medium-low heat or preheat your oven to 160°C (320°F).

• Brush With Sesame Oil: Lightly brush one side of each seaweed sheet with sesame oil using a pastry brush or clean fingers.

• Add Sea Salt: Sprinkle a very small pinch of sea salt evenly over the oiled side.

• Toast The Seaweed: Toast on a stovetop or in the oven.

• Stovetop: Place one sheet at a time in the pan and oil-side down. Press lightly and toast for about 10–15 seconds per side until crisp.

• Oven: Bake on a parchment-lined tray for 3–4 minutes and check carefully to avoid burning.

• Cool And Cut: Let the sheets cool slightly. Use scissors to cut into bite-sized strips or squares. Serve immediately or store in an airtight container.

PREP TIME

3 minutes

COOKING TIME

5 minutes

TIPS

• Use High-Quality Gim: For best results, choose Korean roasted seaweed sheets rather than sushi nori.

• Light Touch With Oil: A thin brush of sesame oil gives perfect crispness and don’t overdo it or the sheets will become greasy.

• Toast Gently: Over-toasting results in bitterness. Stay attentive during cooking.

• Scissors For Precision: Use kitchen scissors to cut evenly and avoid tearing.

• Keep It Dry: Always store seaweed snacks in a dry and airtight container to maintain crunch.

VARIATIONS

• Spicy Gim: Add a pinch of gochugaru or chilli flakes before toasting for a spicy twist.

• Sweet-Savoury: Mix a drop of maple syrup with sesame oil for a lightly sweet finish.

• With Garlic: Rub a cut garlic clove over the surface before oiling for subtle garlicky depth.

• Everything Seasoning: Try dusting with sesame seeds, onion powder or bagel seasoning.

• Lemon Zest Finish: Add grated lemon zest after roasting for a zingy variation.

PREPPING AND STORAGE

• Refrigeration Not Required: Store at room temperature in an airtight container for up to 3 days.

• Avoid Moisture: Moisture ruins crispness, so don’t store it with other foods.

• Best Eaten Fresh: For maximum crunch, enjoy within hours of preparation.

• Packable Snack: Store cut pieces in mini containers or parchment pouches for grab-and-go ease.