Seasoned Seaweed (돌자반 무침/김자반 무침) or doljaban muchim/gimjaban muchim is a type of banchan (side dish) in Korean cuisine. This dish uses a type of seaweed called doljaban or gimjaban which is the coarse type seaweed. I was captivated by the size of doljaban because they come in big packs and how it would taste like which lead me to making and trying out this side dish.
Doljaban Muchim (Seasoned Seaweed).
Sometimes the name is different like this one I bought called 돌파래자반 (dolparaejaban) but it’s the same thing.
This is how coarse seaweed look like. It took me quite awhile to tear all the 100g seaweed needed for this recipe. Place ’em in a large bowl. Make sure to tear them into small pieces as large pieces is quite difficult to chew.
Chopped garlic and spring onions. Add ’em together with soy sauce, water, sugar/honey and sesame oil into the same large bowl. Mix all together until there is no more liquid. Then add in roasted sesame seeds and mix one last time. The side dish is ready! Simple eh? 😉
Truthfully, I didn’t like the texture of this side dish at first because I had a hard time chewing and swallowing (must be because I didn’t tear/crush the seaweed into smaller pieces) but I like the taste. I find it to be exceptionally good when eaten with rice and doenjang jjigae. It’s like heaven!
I keep the extra in the refrigerator.
Note: Maangchi mentioned it can be kept in the fridge for a week. I’ve tried keeping for 2 weeks and it’s still good.
Doljaban Muchim – Seasoned Seaweed
Adapted from Maangchi.com
100g doljaban (dried coarse seaweed)
3 cloves garlic (minced)
3 stalk green onions (chopped)
3 tablespoons soy sauce
1/3 cup water
1 tablespoon sugar/honey
3 tablespoons sesame oil
3 tablespoons sesame seeds
Method:
1. Mix garlic, onions, soy sauce, water, sugar/honey and sesame oil in a large bowl.
2. Tear doljaban (dried coarse seaweed) into small pieces and place in the bowl.
3. Combine well until liquid has been absorbed.
4. Lastly add roasted sesame seeds and mix to combine.
Enjoy!
8 Comments
My son and I love seaweed to bits, this is definitely a good recipe for us!
Hi Alice,
Do ask your son to join you when you make this. It’s so easy and I bet he’ll love the ‘shredding seaweed to bits and pieces’ process. 🙂
When I eat in Korean restaurant, usually i was served with crispier version of this seaweed. Do you know how to make that too?
Hi Yohana, yeah I know. I’m trying to find the recipe too. Will share if I found it. 🙂
Hi Che-Cheh – Is doljaban the same or similar to the kind of seaweed that uses to make soup in Chinese cuisine?
Thank you – Sophie
Hi Sophie, it’s a different kind of seaweed.
If you can’t get the doljaban, is it possible to substitute nori sheets?
Hi Heidi, I don’t think you can use nori. Nori is too thin.