Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Seasoned Seaweed (Gim Muchim), Adding a Little Vinegar Makes It Sweet and Tangy and You'll Finish a Whole Bowl of Rice
- Cook time
- 10 min
- Difficulty
- 0.5 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Finely slice the scallions and set aside.
Heat a pan on low heat and lightly toast the seaweed on both sides to remove moisture and make it crispy.
Mix soup soy sauce 1T, brewed soy sauce 1T, vinegar 0.5T, plum extract 1T, mirin 2T, minced garlic 1T, sesame seeds 1T, sesame oil 1T, and red pepper flakes 0.5T to make the seasoning sauce.
Cut the toasted seaweed into small pieces with scissors and crush in a bag.
In a large bowl, combine the seaweed and seasoning sauce and mix well.
Add scallions and toss once more.
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