Seasoned seaweed

Doljaban-muchim 돌자반무침

Doljaban muchim is very delicious, flavorful, and one of the easiest side dishes to prepare. The main ingredient, doljaban, is also called gimjaban, and its texture and flavor are very similar to kim (seaweed paper), which is used for making gimbap. If you like the flavor of kim, you’ll love this side dish. It’s one of my favorite side dishes for doshirak (Korean lunch in a box).


Doljaban, garlic, green onions, soy sauce, sugar, sesame oil, sesame seeds.



In a large mixing bowl, add 3 cloves of minced garlic, 3 chopped green onions, 3 tbs soy sauce,  ⅓ cup water, 1 tbs sugar or honey, 3 tbs sesame oil,  and  mix well with a wooden spoon

  1. Measure 100 grams of doljaban from the package.
  2. Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl.
  3. Mix it well until moisture is absorbed.
  4. Sprinkle 2-3 tbs roasted sesame seeds and mix it together.
  5. Serve with rice, kimchi, soup, and a few more side dishes.

You can keep it in the fridge up to 1 week.




  1. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted December 12th, 2016 at 5:37 pm | # |

    This is fantastic! I made this yesterday. I used honey instead of sugar, because I love honey. Love the delicious flavors of this dish. I just ate some with steamed rice – then I flossed my teeth :) Where has Korean food been all my life? I love it! I find myself going through withdrawals when I’m out of town and cant readily get it…

    • John in Baton Rouge Baton Rouge Louisiana joined 12/16
      Posted December 12th, 2016 at 5:38 pm | # |

      Also, I just bought a special refrigerator/freezer JUST for my Korean food. It’s all Maangchi’s fault! LOL!

  2. HW joined 11/15
    Posted November 16th, 2015 at 5:33 pm | # |

    My fav side dish in korean restaurants. Can’t believe it is so simple!

    See full size image

  3. Seki47 MN joined 3/13
    Posted March 7th, 2013 at 2:18 pm | # |

    Thank you for such wonderful recipes! I make them for my family all the time and they love them. I have also made Kimbap for my Taekwondo Masters who are both from Korea and they were very excited and enjoyed it very much. Thank you!
    I do have a question though. Are you using regular sesame oil or toasted sesame oil? The type I find at my Asian markets are all toasted so is that the kind I should use when a recipe calls for sesame oil?

    • Maangchi New York City joined 8/08
      Posted March 8th, 2013 at 11:37 am | # |

      I’m glad to hear that you impress your Korean Taekwondo masters with your homemade Korean food! : ) I always use toasted or roasted sesame oil.

      • Seki47 MN joined 3/13
        Posted March 8th, 2013 at 12:06 pm | # |

        Kahm sa hamnida! I can’t wait to make this dish!

  4. openoceans Seoul joined 7/12
    Posted July 28th, 2012 at 6:46 am | # |

    Hello Maangchi! I’ve been using your started for over a year now and I have a quick question. Can I can substitue 마른김 to make doljaban?

  5. Shanneene Australia joined 5/12
    Posted May 26th, 2012 at 5:40 am | # |

    I am going to try and make this. Had a bit of trouble so far. The nearest korean grocery shop is about 40 minutes from my home, and my car has been deciding it doesn’t want to start, so I have to wait until it gets fixed, until I can go to the grocery shop. The auto mechanic isn’t open on Sunday, so I have to call them first thing Monday morning, so I can get my car working. When I make this, I will see how it turns out, and report back on the taste :)

    • Maangchi New York City joined 8/08
      Posted May 26th, 2012 at 1:47 pm | # |

      It’s not easy to get Korean ingredients, right? I hope yours turns out good!

      • Shanneene Australia joined 5/12
        Posted May 30th, 2012 at 3:12 am | # |

        I couldn’t get the seaweed that you used :( The one I got was in a huge package, and it was of a very HARD texture, and it is extremely salty. The first lot I tried was soooo salty, so I kept on having to add sugar and more sugar to make the salty taste seem not as harsh. I only used around a little over half of this seaweed. The rest of it, I will soak and get it to soften up (as well as get rid of the overly salty taste) and try it again, and see what happens. Worse case scenario, I will have to look for the right seaweed. Which is strange, because when I asked in various Korean grocery shops if they had ‘Doljaban’ they stared at me as if they didn’t know what I was talking about. And then when I said ‘Muchim’ they took me to where they sold packets of some fried pre-made stuff, and I was like ‘No, I want to make some myself’. And the one I am soaking right now, it has become to look like kelp straight out of the sea, lols. But oh well, I’ll use it. Waste not, want not. I think I may have some trouble finding the correct seaweed for this recipe. I may have to order some from the internet. Do you know of any sites that ship Doljaban to Australia? Or, by some chance, would you know of any distributors in Australia that may stock it?

  6. Charmaine Singapore joined 6/11
    Posted August 15th, 2011 at 6:08 am | # |

    I have made this! It was AWESOME :D

  7. Canuckie joined 3/11
    Posted August 2nd, 2011 at 3:00 pm | # |

    Dear Maangchi

    I tried to find all the ingredients to make your recipe for Seasoned Seaweed and I am having a hard time finding the ingredient called Doljaban.

    I went to a popular Korean shopping market and they said there is no such thing as Doljaban? and that I need to use Wojaban? but they didn’t have that instock either!!!

    please let me know if there is anything else I can use.

    ended up buying the already made seasoned seaweed at their store.

    thank you!!

  8. Imre The Netherlands joined 11/09
    Posted July 17th, 2011 at 1:36 pm | # |

    Wow Maangchi, this looks great!!
    I am definitely going to try and make this recipe. The crispy Korean seaweed (laver) is also one of my favourites.
    So I think I will love this too! Will have to find the doljaban first and I’ll let you know how it turned out!
    Bye bye! Imre

  9. zipurlip2 USofA joined 7/11
    Posted July 16th, 2011 at 4:16 am | # |

    Hi Maangchi!
    Thank you so very much for sharing your recipes and teaching us what you know! I made this recipe tonight, because where I live it is now very warm and humid. I wanted to make a light meal, so I chose to make Japanese somen noodles. These are light noodles usually eaten in the summertime. I made all kinds of side dishes to go w/the noodles and your ‘Doljaban Munchim’ was one of them. Everybody enjoyed this! And yes, be careful of the black plague! That and the sesame seeds between your teeth will keep you busy ~ after dinner activity??? :oD

    • Maangchi New York City joined 8/08
      Posted July 17th, 2011 at 12:20 pm | # |

      ” the sesame seeds between your teeth will keep you busy” lol!

      • zipurlip2 USofA joined 7/11
        Posted July 18th, 2011 at 5:32 pm | # |

        Someone asked if you could use kim for this and that is exactly what I used. I couldn’t find just doljaban, so I used 96g (the whole package) of kim and just scrunched them up. Hmmm … maybe I’ll have some for lunch? Sounds good to me!

  10. JamieF New Zealand joined 1/11
    Posted July 11th, 2011 at 6:20 pm | # |

    This side dish is now one of my all time favorites. I made it last night and put out quite a large plate full – almost all of it got eaten! Everyone loved it. It is also very quick to make. I think this will be on all my future dinner menus :) Thanks for another great recipe Maangchi!

    • Maangchi New York City joined 8/08
      Posted July 17th, 2011 at 12:21 pm | # |

      great! Cheers! “don’t forget to brush your teeth after eating it” : )

  11. vb38 joined 7/10
    Posted July 8th, 2011 at 11:39 pm | # |

    I am not sure but they do look like those commercially prepared ones that I hv been buying…. oops! OMG, they are so so very yummy!!!! My question is same as samitadassarkar, can i use kim (for kimbap) instead to mk this side dish?? Can’t wait to try making it at home!

    • Maangchi New York City joined 8/08
      Posted July 10th, 2011 at 10:09 am | # |

      Yes, you could use kim in the recipe instead of doljaban. But I’m not sure how many sheets of kim should be used for this recipe. Maybe 40 sheets?

  12. JamieF New Zealand joined 1/11
    Posted July 7th, 2011 at 3:43 pm | # |

    That looks so tasty! Kim is one of my favorite flavors so I know I will love this. I can’t wait to buy the doljaban to try it out!

  13. Maangchi New York City joined 8/08
    Posted July 6th, 2011 at 10:01 pm | # |

    yes, I think so. Roast the kim before crushing it into small pieces and mix with seasoning sauce. Check out my rice cake soup video if you want to know how to roast kim (dried laver)

  14. samitadassarkar chicago joined 2/09
    Posted July 6th, 2011 at 4:55 pm | # |

    Can I use kim to do this ?

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