Korean Seasoned Roasted Seaweed (Gim Muchim)

Use already toasted, unseasoned gim as is. For untoasted sheets, heat a dry skillet over medium heat and briefly toast both sides until crisp.

Chop the scallions and mince garlic. Combine soy sauce, sesame oil, scallion, garlic, sesame seeds and optional sugar in a large bowl.

Tear crisp gim into bite-size pieces over the dressing and gently toss without crushing or clumping it.

Transfer to a dish and serve with rice immediately; the dressed gim softens as it stands.