Tastier & Healthier Seaweed Snack
By beyondkimchee.com
For thin and crisp seaweed snack, look for Korean raw dried seaweed called Parae-gim or Dol-gim. You can use the raw unseasoned sushi nori, but the texture is much heavier.
30 unseasoned raw dried seaweed sheets
1 tbsp sesame oil (or perilla oil)
kosher salt or fine sea salt
1 tbsp non-fragrant cooking oil
a disposable pastic glove
Combined oils with 1:1 ratio. 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.
Rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. Sprinkle a pinch of salt over the seaweed. The amount of salt is up to you. Repeat the layers as you stack them.
Heat the skillet over medium heat until hot. Lay 2 sheets of seaweed together on the hot skillet. Toast the surface until the color turn light green. Flip to the other side and continue to toast.
Heat the skillet over medium heat until hot. Lay 2 sheets of seaweed together on the hot skillet. Toast the surface until the color turn light green. Flip to the other side and continue to toast.
- perfectly roasted and seasoned! The sesame oil adds just right amount of fragrance and adds a nice sheen to the seaweed.
- They are good to munch as is for a snack or makes a good accompaniment to beer, the Korean way! - Also try it to wrap the rice.
Yield
Time
15 servings
25 minutes
Type
Level
Side dish
Beginner
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