Dolja-Ban Muchim (Korean Seasoned Seaweed) | 돌자반 무침
pronounced: dolja-bahn moo-cheem
What: A traditional Korean side dish that consists of using big sheets of pure, dried seaweed (known as Dolja-Ban) and classic Korean seasonings.
Taste: Sweet and savory seaweed that has notes of soy sauce, sesame, and garlic.
How It’s Made: Tear dried seaweed with hands into bite sized pieces. Create seasoning mix. Pour into dried seaweed. Adjust as needed. Add garnish. That’s it!
What to Serve this with: It’s a side dish so it’ll taste good with literally anything. Typically rice, more side dishes, and a protein is the go-to. We also had it with Kimchi Jjigae.
Notes & Tips: You can find this type of dried seaweed (Dolja-Ban) at any Korean market. It’s always there and in season.
Find BIG dried seaweed, often labeled as 돌자반 at any Korean Market
Dolja-Ban Muchim (Korean Seasoned Seaweed ) | 돌자반 무침
Ingredients
- 125g of dried Korean seaweed (돌자반, can be found in big sheets at Korean Market)
- 2/3 cup soy sauce (We use regular Kikkoman) (150g)
- 1/4 cup plum extract syrup (We use Beksul brand) (63g) + more for adjustments
- 1 & 1/2 cup water
- 2 & 1/2 Tbsp garlic, minced (37g)
- 2/3 cup green onion, chopped (35g)
- 1 Tbsp white sugar (16g) + more for adjustments
- 1 tsp Dasida beef stock powder (We use CJ Dasida) (4g)
- 3 Tbsp of sesame oil (We use Kadoya Pure Sesame Oil)
- 3 Tbsp sesame seeds, roasted
- 2 Tbsp & 1/2 tsp plum extract syrup (We use Beksul brand)*
- 1 Tbsp white sugar*
Instructions
- In a VERY large bowl, tear 125g of dried Korean seaweed into bite sized pieces. Tear apart any clumps.
- Create sauce by mixing in a medium bowl: 2/3 cup soy sauce, 1/4 cup plum extract syrup, 1 & 1/2 cup water, 2 & 1/2 Tbsp minced garlic, 2/3 cup chopped green onion, 1 Tbsp white sugar, and 1 tsp Dasida beef stock powder.
- Pour sauce in increments over dried seaweed.* Gently mix with hands by scrunching the seaweed to maximize sauce absorption.
- Then, add in the following and gently mix:3 Tbsp of sesame oil, 3 Tbsp sesame seeds, 2 Tbsp & 1/2 tsp plum extract syrup*, and 1 Tbsp white sugar*
- Give it taste! It should be delicious. It will be a bit salty, but the saltiness will decrease as the flavors continue to absorb together.
- Refrigerate and serve when ready to eat!
Notes:
*Note: If you feel like this sauce may be a bit too much, then leave about 1/4 cup of the sauce.
*Note: We personally adjusted the sweetness by adding in more plum extract and white sugar with those measurements above. Adjust accordingly to your taste. The dish is both sweet and savory!
In a VERY large bowl, tear 125g of dried Korean seaweed into bite sized pieces. Tear apart any clumps.
Create sauce by mixing in a medium bowl:
2/3 cup soy sauce (We use regular Kikkoman) (150g)
1/4 cup plum extract syrup (We use Beksul brand) (63g) + more for adjustments
1 & 1/2 cup water
2 & 1/2 Tbsp garlic, minced (37g)
2/3 cup green onion, chopped (35g)
1 Tbsp white sugar (16g) + more for adjustments
1 tsp Dasida beef stock powder (We use CJ Dasida) (4g)
Pour sauce in increments over dried seaweed. Gently mix with hands by scrunching the seaweed to maximize sauce absorption.
*Note: If you feel like this sauce may be a bit too much, then leave about 1/4 cup of the sauce.
Then, add in the following and gently mix:
3 Tbsp of sesame oil (We use Kadoya Pure Sesame Oil)
3 Tbsp sesame seeds, roasted
2 Tbsp & 1/2 tsp plum extract syrup (We use Beksul brand)*
1 Tbsp white sugar*
*Note: We personally adjusted the sweetness by adding in more plum extract and white sugar with those measurements above. Adjust accordingly to your taste. The dish is both sweet and savory!
Give it taste! It should be delicious. It will be a bit salty, but the saltiness will decrease as the flavors continue to absorb together.
Refrigerate and serve when ready to eat!
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