This roasted seaweed is the proper concord of irresistible crunch and savory goodness. It provides a simple technique to elevate your meals or fulfill your snack cravings. These roasted seaweed sheets are very straightforward to make and positive to be a success together with your style buds!
What Makes This Recipe Particular?
This roasted seaweed (gim gui, 김구이) recipe was lately featured in Season 1 of Culinary Battle on Netflix. It’s often called Imokase Fashion Seasoned Seaweed! The judges described the dish as ‘loopy good’!
Frankly talking, I used to be very skeptical—it’s solely seaweed! However after attempting it myself, I used to be satisfied—I completed three bowls of rice in a single sitting! These roasted seaweed sheets are positive to be a success together with your style buds. I hope I’ve satisfied you to attempt them!
Perfecting Your Roasted Seaweed
Seaweed
I’ve labored with three kinds of dried seaweed for this recipe, based mostly on what was obtainable in my space.
The primary sort was roasted seaweed made particularly for Korean gimbap (also referred to as kimbap or seaweed rice rolls). The second was a sushi roll seaweed, which I discovered within the Asian aisle of a basic grocery retailer.
Sadly, neither was supreme as the unique recipe requires uncooked dried seaweed, generally utilized in Korea. I hoped to seek out Dol-gim (돌김), Jaeraegim (재래김), or Paraegim (파래김). These varieties are prized for his or her skinny, smooth texture and crispiness when roasted. For context, Jaeraegim was the sort utilized by Imokase within the cooking contest.
Then I received fortunate. I discovered Gopchang-gim (곱창김), a kind of Dol-gim. Often known as ‘tripe seaweed,’ it’s thought-about a premium selection in Korea resulting from its rarity—it solely grows for about 20 days a 12 months. It stands out for its signature wavy, woven look and rougher texture.
If you happen to’re replicating this recipe, keep on with Korean-branded seaweed for its delicate texture and superior taste. Non-Korean manufacturers are typically thicker and harder, which doesn’t work as nicely. Additionally, roasted seaweed for kimbap is an appropriate various, though barely thicker.
When utilizing pre-roasted seaweed, take note it requires much less roasting time because it’s already partially cooked. Uncooked dried seaweed, alternatively, supplies a clearer visible cue because it adjustments from a purpleish hue to darkish inexperienced or black when roasted. Nonetheless, pre-roasted seaweed’s coloration stays principally unchanged, which might make it difficult to guage doneness based mostly on look alone.
Worth-wise, kimbap seaweed is reasonably priced, round $4–$5 for 10 sheets, whereas premium choices like Gopchang-gim are pricier—my pack of 20 sheets value about $12–$14.
Oil
When making roasted seaweed, most Koreans use cooking oils like olive, canola, or different vegetable oils, and blend in a small quantity of sesame or perilla oil. It’s because sesame and perilla oils oxidize shortly, and including different oils helps sluggish that course of. Plus, vegetable oils have a better smoke level, which makes them higher for stopping the seaweed from burning throughout roasting.
That stated, this recipe takes a special method. It makes use of a 1:1 ratio of perilla oil and sesame oil to create a taste that’s earthy, nutty, and irresistibly wealthy. Perilla oil provides a delicate, natural earthiness, whereas sesame oil brings a deeper, daring nuttiness. Collectively, they type a harmonious mix that’s fragrant and balanced, elevating the flavour of roasted seaweed to the subsequent degree.
Salt
This recipe makes use of seasoned salt known as Matsogeum (맛소금), a mix of salt and taste enhancers like MSG. I don’t usually cook dinner with MSG—besides for fast noodles, the place it’s exhausting to keep away from—however I’ve to say, this seaweed turned out superb with it. If MSG isn’t your factor, you possibly can simply swap Matsogeum for high quality salt.
Use it to style, however to provide you an thought, I used lower than 1/4 teaspoon of seasoned salt for 10 sheets of dried seaweed. If the first function is to eat it with rice, it may be barely saltier than in any other case.
The right way to Serve
You’ll be able to take pleasure in it as a light-weight, guilt-free snack or pair it with steamed rice and your favourite sides to create an genuine Korean eating expertise. Whereas roasted seaweed is often served as a Korean facet dish, many individuals, particularly outdoors of Korea, take pleasure in it as a standalone snack—although that’s nonetheless unfamiliar to me. For me, roasted seaweed is finest loved as a part of a meal, accompanied by rice and kimchi!
In the case of rice pairings, I favor white rice, similar to short-grain or sushi rice, with roasted seaweed. The black and white distinction is visually interesting and makes the meal extra appetizing. Plus, the fluffy texture of white rice enhances roasted seaweed higher than different rice grains. Brief or medium-grain varieties, like Korean or sushi rice, work finest for wrapping since they stick collectively higher than long-grain rice.
Substances
- 10 sheets dried seaweed, ideally a Korean model (see important submit for particulars)
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- Korean seasoned salt (matsogeum) or high quality salt, to style
* 1 Tbsp = 15 ml
* * Relying on the situation of your seaweed or if it’s on the thicker facet, you would possibly want to make use of extra oil. If that’s the case, add extra sesame oil and perilla oil in equal elements.
*** I used a 12-inch (30 cm) skillet for this recipe, which match most manufacturers of seaweed.
The right way to Make Roasted Seaweed
Put together the Seaweed: Lay the dried seaweed sheets on a clear, dry floor. The rougher facet ought to face up.
Make the Oil Combine: In a small bowl, mix the sesame oil and perilla oil in equal elements.
Season the Seaweed: Utilizing a brush, flippantly coat one facet of the seaweed sheet with the oil combination. (Some Koreans additionally use disposable cooking gloves to unfold the oil by hand.) Watch out to not oversoak the sheets; a skinny layer is enough. Frivolously sprinkle the salt over the oiled seaweed. This course of usually entails pinching the salt and sprinkling it in a zigzag path as you progress down the seaweed sheet.
Roast the Seaweed: Warmth a frying pan over medium to medium-low warmth (this will likely fluctuate relying in your warmth supply). Place the seaweed sheet on the pan, cooking one by one. Roast every sheet for about 15–20 seconds, then flip utilizing a spatula or tongs and roast the opposite facet for an additional 15–20 seconds, or till crisp. It’d take a bit longer if it’s uncooked dried seaweed. Regulate the colour change as a fast information.
It’s additionally useful to press down the seaweed with the spatula, significantly across the corners, so that you don’t miss any spots. Switch the roasted seaweed onto a cooling rack (like a biscuit rack) as you progress. Repeat the method for all sheets.
If the seaweed begins to burn, flip off the warmth and proceed roasting utilizing the residual warmth within the skillet. This works particularly nicely with a forged iron skillet, because it retains warmth for longer. As soon as the pan has cooled barely, you possibly can reheat it and proceed roasting the remaining sheets.
Reduce the Seaweed: Place the seasoned seaweed sheets on a slicing board. Stack them neatly, then reduce the stack in half. Restack the items and reduce once more into halves or thirds, relying in your desired dimension. (Tip: Align the sheets fastidiously and press down firmly with a knife to make sure clear cuts.) Function a facet dish or take pleasure in as a snack.
The right way to Retailer
To maintain roasted seaweed contemporary and crisp, retailer it in an hermetic container at room temperature. Place the container in a cool, dry spot away from direct daylight to guard it from moisture and air. Beneath these circumstances, the seaweed will keep contemporary for 3 to 4 days. Consider, frequent opening of the container can expose the seaweed to air and moisture, inflicting it to steadily lose its crispness.
For longer storage, divide the roasted seaweed into small parts and pack them into particular person sandwich-sized ziplock luggage. Place the smaller luggage into a bigger ziplock bag for added safety, and put it within the freezer. Take out parts as wanted—no defrosting required! The seaweed will keep contemporary for as much as 1 month or longer.
Different Seaweed Recipes You May Like
Seaweed is an extremely versatile ingredient that brings a novel taste and texture to many dishes. If you happen to loved this recipe, listed here are another seaweed-based creations you would possibly like to attempt!
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Put together the Seaweed: Lay the dried seaweed sheets on a clear, dry floor. The rougher facet ought to face up.
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Make the Oil Combine: In a small bowl, mix the sesame oil and perilla oil in equal elements.
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Season the Seaweed: Utilizing a brush, flippantly coat one facet of the seaweed sheet with the oil combination. (Some Koreans additionally use disposable cooking gloves to unfold the oil by hand.) Watch out to not oversoak the sheets; a skinny layer is enough. Frivolously sprinkle the salt over the oiled seaweed. This course of usually entails pinching the salt and sprinkling it in a zigzag path as you progress down the seaweed sheet.
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Roast the Seaweed: Warmth a frying pan over medium to medium-low warmth (this will likely fluctuate relying in your warmth supply). Place the seaweed sheet on the pan, cooking one by one. Roast every sheet for about 15–20 seconds, then flip utilizing a spatula or tongs and roast the opposite facet for an additional 15–20 seconds, or till crisp. It’d take a bit longer if it’s uncooked dried seaweed. Regulate the colour change as a fast information.It’s additionally useful to press down the seaweed with the spatula, significantly across the corners, so that you don’t miss any spots. Switch the roasted seaweed onto a cooling rack (like a biscuit rack) as you progress. Repeat the method for all sheets.If the seaweed begins to burn, flip off the warmth and proceed roasting utilizing the residual warmth within the skillet. This works particularly nicely with a forged iron skillet, because it retains warmth for longer. As soon as the pan has cooled barely, you possibly can reheat it and proceed roasting the remaining sheets.
-
Reduce the Seaweed: Place the seasoned seaweed sheets on a slicing board. Stack them neatly, then reduce the stack in half. Restack the items and reduce once more into halves or thirds, relying in your desired dimension. (Tip: Align the sheets fastidiously and press down firmly with a knife to make sure clear cuts.) Function a facet dish or take pleasure in as a snack.
- 1 Tbsp = 15 ml
- Relying on the situation of your seaweed or if it’s on the thicker facet, you would possibly want to make use of extra oil. If that’s the case, add extra sesame oil and perilla oil in equal elements.
- I used a 12-inch (30 cm) skillet for this recipe, which match most manufacturers of seaweed.
Storage
To maintain roasted seaweed contemporary and crisp, retailer it in an hermetic container at room temperature. Place the container in a cool, dry spot away from direct daylight to guard it from moisture and air. Beneath these circumstances, the seaweed will keep contemporary for 3 to 4 days. Consider, frequent opening of the container can expose the seaweed to air and moisture, inflicting it to steadily lose its crispness.
For longer storage, divide the roasted seaweed into small parts and pack them into particular person sandwich-sized ziplock luggage. Place the smaller luggage into a bigger ziplock bag for added safety, and put it within the freezer. Take out parts as wanted—no defrosting required! The seaweed will keep contemporary for as much as 1 month or longer.
Energy: 26kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fats: 3g | Saturated Fats: 0.4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Sodium: 6mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg
The diet info proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.
