Adapted from www.maangchi.com
I seem to have a lot of favorite Korean side dishes that I love to make repeatedly. This seaweed side dish is another favorite I love to eat with brown rice and kimchi. This recipe makes about a 4-cup quantity and can be stored in the refrigerator for about 1 week. If you like to eat the seaweed wrap of a sushi, you will love this side dish.
3.4 ounces dried seaweed or dolijaban**
3 thick stalks green onions, thinly slice entire stalks (about 1.4 ounces)
3 cloves garlic, finely minced (0.5 ounce)
3 tablespoons Bragg Liquid Aminos or any low-sodium soy sauce (1.2 ounces)
1/2 cup water (4.0 ounces)
2 tablespoons organic brown rice syrup or agave nectar (1.0 ounce)
3 tablespoons sesame oil (0.9 ounce)**
3 tablespoons roasted sesame seeds (0.6 ounce)**
**These items can be purchased at a Korean market or any Asian stores that carries Korean products.
Measure out 3.4 ounces of dried seaweed. Set aside.
A closer look at the dried seaweed. This seaweed is very different from the flat square nori sheets that are used in rolling up sushi. This dried seaweed or laver looks like strands of seaweed woven together into large thick sheets or rounds. This type of seaweed are used for soups, stews and salads.
In a very large mixing bowl, combine the green onions, garlic, liquid aminos, water, brown rice syrup, and sesame oil.
Whisk ingredients until thoroughly blended.
Crush, pull and tear the seaweed apart into small pieces over the sauce.
Wearing a disposable vinyl glove, toss the seaweed and the sauce until all the seaweed are saturated with the sauce and thoroughly coated.
Transfer seasonsed seaweed into an airtight container and store in the refrigerator. Best to allow the seasonsed seaweed to sit in the refrigerator for several hours before consuming as the flavors will deepen with time.
Serve as a side dish alongside with brown rice and other side dishes.
Yield about 4 cups