Making homemade roasted seaweed snack is easier than you think. It is so much healthier and cheaper than store-bought and better for you. Using disposable glove make the job easy and fast. Use unseasoned raw dried seaweed sheets.
My kids eat homemade roasted seaweed (gim-gui, 김구이) like snacks. The seaweed sheets are slightly salty, crisp, and delicious. I used to buy seasoned roasted seaweed from the store in bulk until I realized that homemade roasted seaweed is much healthier.
Because of its great health benefits, more and more people are eating seaweed these days. Of course, you can easily buy factory-made roasted seaweed at the store, but do you know that it is very easy to make homemade roasted seaweed? It will be much cheaper and healthier, too.
Plain raw dried seaweed sheets for homemade seaweed snack
This is the kind of seaweed you need to get. We call it Parae-gim (파래김), which is plain raw dried seaweed sheets. It is different type of seaweed than the one that is used for making sushi called sushi nori. (although you can also use the sushi nori for this, but the texture of sushi nori is much heavier).
Parae-gim is a thinner seaweed with a finer texture. When you purchase this wonderful gim, make sure to check the expiration date. You don’t want old, expired, dried seaweed. Smell the gim if you can. If it smells slightly moldy and unpleasant, avoid it.
If the package is sealed and won’t let you smell, then check the color of the seaweed. Fresh, dried seaweed should be almost black with a hint of very subtle brownness. If the seaweed shows a red or purple tint throughout, it is old and rancid, so avoid those.
How to make homemade roasted seaweed snacks.
- 30 sheets of plain dried seaweed (parae-gim)
- 1 tablespoon of sesame oil + 1 tablespoon of grape seed oil (or use 2 tbsp of olive oil)
- fine sea salt
Since sesame oil has low smoking point, it is a good idea to mix with other non-fragrant oil to increase heat resistance. You can use perilla oil (deul-girum, 들기름) instead of sesame oil. If you are not fond of fragrance of sesame oil, use olive oil to replace both oils.
Combined oils with 1:1 ratio. The easiest and fastest way to grease the entire seaweed sheets is using a disposable food prep glove. (Of course you can use your bare hand if you don’t mind it becoming very greasy).
I roasted 30 sheets of seaweed and used about 1 tablespoon of each sesame oil and grape seed oil.
Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand.
Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. You don’t want too much oil on the seaweed. (Apply the oil to only one side of the seaweed, not to both sides)
Sprinkle a pinch of salt over the oiled seaweed. The amount of salt is up to you. Repeat the layers and continue on the seaweed as you stack them until all of the seaweed sheets are oiled and sprinkled with salt.
Heat the skillet over medium heat until hot.
Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green. Flip to the other side and continue to toast. It should only take between 3- 5 seconds on each side. Adjust the heat level accordingly if the seaweed toasts too fast or too slow.
Here are the homemade roasted seaweed. Perfectly roasted and seasoned! The sesame oil adds just right amount of fragrance that I like.
Thin, crisp, and a hint of saltiness!
As a child, I always grabbed my rice with a piece of roasted seaweed. I refused to eat rice without them. Often, rice wrapped in the roasted seaweed and kimchi is all you need for a quick bite.
So how do you think? Do you want to try roast your own seaweed? I finished 30 sheets of seaweed in less than 20 minutes I think.
Storage Tip
To store these homemade roasted seaweed pieces, put them in an airtight container or zip bags. They can last fresh at room temperature for 2-3 days, or 2-3 months in a freezer. Make sure they are completely air-tight. Do not store them in the fridge, though. They will get soggy if you do.
I hope you can try to make these addictive delicious roasted seaweed sheets at home. Once you do, you will never buy the store version again. Because homemade always tastes better and is healthier.
Oh, one more thing~!
Most roasting seaweed is sold in 100 sheets in a package. If you are not planning to roast them all at once, store the leftover seaweed in the freezer. Seaweed can go rancid quite fast, especially in a warm climate. By storing them in a freezer, you can enjoy fresh seaweed throughout the year! Hooray ~!
Other Seaweed Recipes
- Seaweed Soup With Tuna (Miyeokguk)
- Korean Cold Seaweed Cucumber Soup
- Kimchi Tuna Onigiri & Kimchi Seaweed Rice Balls
- Mini Seaweed Rice Rolls (Mayak Gimbap or Kimbap)
Homemade Roasted Seaweed Snack
Ingredients
- 30 unseasoned raw dried seaweed sheets (parae gim)
- 1 tbsp sesame oil see note below
- 1 tbsp non-fragrant cooking oil see note below
- kosher salt or fine sea salt
Instructions
- Combine sesame oil and cooking oil in a small mixing bowl.
- Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand.
- Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. You don't want too much oil on the seaweed. (Apply the oil to only one side of the seaweed, not to both sides)
- Sprinkle a pinch of salt over the oiled seaweed. The amount of salt is up to you. Repeat the layers and continue on the seaweed as you stack them until all of the seaweed sheets are oiled and sprinkled with salt.
- Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green. Flip to the other side and continue to toast. It should only take between 3- 5 seconds on each side. Adjust the heat level accordingly if the seaweed toasts too fast or too slow.
- To store, put them in an airtight container or zip bags. They can last fresh at room temperature for 2-3 days, or 2-3 months in a freezer. Make sure they are completely air-tight. Do not store them in the fridge. They will get soggy if you do.
Never had roasted seaweed. Never even thought of roasting seaweed! But it’s sounds like a fun — and delish! — idea. Great post — thanks.
You should try out. It is really good and can be addictive!
I love roasted seaweeds!! I didn’t know you can make this at home
Yes, you can definitely make them at home. Much better in taste and healthier, too.
I didn’t know they can be done at home! So cool!
Very cool! Why is homemade roasted seaweed healthier than store-bought?
Because the oil can get rancid in the package.
If tge roasted seaweed smells rancid, can still be eaten? Can re heat them again?