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Combine the cooking oil and toasted sesame oil in a small bowl and put the salt in a small bowl.
Place a few pieces of paper towel in front of you, where you can work.
Put a sheet of gim on the paper towel with the shiny side up.
Using your hand or a brush, spread a light layer of the oil mixture on the gim.
Sprinkle a pinch of salt over top.
Repeat until all 20 sheets are oiled and seasoned with salt.
Roll the seasoned gim up in the paper towel, so it soaks up a bit of the excess oil. Set aside.
Heat up a large pan on the stove over medium heat, or heat a griddle to 350°F (about 180°C).
Place a sheet of gim with the shiny side up on the griddle.
Press the gim with a spatula for about 15 seconds until the bottom turns crispy and green.
Add another sheet of gim on top of the first, with the rough side up.
Flip them over and add another sheet of gim with the rough side up.
Cook for about 15 seconds. Repeat this until all 20 sheets of gim turn very crispy and beautiful light green.
Remove from the heat. Cut them into bite size pieces.
Serve with rice or as a side dish with beer.
Keep the leftovers in a small sandwich bag or an airtight container and serve it over the next few days.