Brioche: 4 slices, sliced thin (or a square white loaf)
Gamtae seaweed: 10 sheets, replaceable with kim/gim (more typical seaweed)
Cultured butter: 100g
Cheddar: 100g, strong and mature (e.g. Duckett’s Caerphilly)
Get the easy-to-make recipe for a perfect Michelin-starred appetiser. This Korean-inspired snack from London's Sollip restaurant combines gamtae seaweed and strong Cheddar cheese
Bring butter to room temperature.
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.
Fold the trimmed seaweed through the butter till all clumps are gone and there is a uniform light green colour.
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.
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.
Brown both sides in a medium-high pan with oil and pop in a preheated oven on 180°C fan. Remove when the edges are gooey and wrap with the remaining gamtae.
