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Bring butter to room temperature.
Sollip's gamtae sandwich
Looking for a Korean-inspired canape recipe? This snack from London's Michelin-starred Sollip restaurant combines gamtae seaweed with strong Cheddar cheese and is the perfect appetiser.
21 February, 2023
Cuisine
serves for
8
ingredients
Brioche
4 slices, sliced thin (or a square white loaf)
Gamtae seaweed
10 sheets, replaceable with kim/gim (more typical seaweed)
Cultured butter
100g/3.5oz
Cheddar
100g/3.5oz, strong and mature (e.g. Duckett’s Caerphilly)
Preparation
Step 01
Step 02
Cut 7 of the gamtae sheets to match the shape of your bread, save and chop the trimmings finely or use a blender/food processor if available. The remainder cut to the same width and double the length of your bread.
Step 03
Fold the trimmed seaweed through the butter till all clumps are gone and there is a uniform light green colour.
Step 04
Using a strong knife, slice through the cheese to match the bread, trimming off the rind and any excess to match the shape of the bread and gamtae.
Step 05
Spread a thin layer of gamtae butter onto one side of both slices of brioche and lay the gamtae sheets on both, top with one slice of cheese and assemble.
Step 06
Brown both sides in a medium-high pan with oil and pop in a preheated oven on 180°C/356° fan. Remove when the edges are gooey and wrap with the remaining gamtae.
