Roasted Seaweed
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Roasted Seaweed
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Try this delicious roasted seaweed recipe! Learn how to prepare, store, and enjoy it as a tasty snack or side dish.
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Ingredients
- 10 sheets dried seaweed , preferably a Korean brand (see main post for details)
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- Korean seasoned salt (matsogeum) or fine salt, to taste
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Instructions
- Prepare the Seaweed: Lay the dried seaweed sheets on a clean, dry surface. The rougher side should face up.
- Make the Oil Mix: In a small bowl, combine the sesame oil and perilla oil in equal parts.
- Season the Seaweed: Using a brush, lightly coat one side of the seaweed sheet with the oil mixture. (Some Koreans also use disposable cooking gloves to spread the oil by hand.) Be careful not to oversoak the sheets; a thin layer is sufficient. Lightly sprinkle the salt over the oiled seaweed. This process typically involves pinching the salt and sprinkling it in a zigzag direction as you move down the seaweed sheet.
- Roast the Seaweed: Heat a frying pan over medium to medium-low heat (this may vary depending on your heat source). Place the seaweed sheet on the pan, cooking one at a time. Roast each sheet for about 15–20 seconds, then flip using a spatula or tongs and roast the other side for another 15–20 seconds, or until crisp. It might take a bit longer if it’s raw dried seaweed. Keep an eye on the color change as a quick guide.It’s also beneficial to press down the seaweed with the spatula, particularly around the corners, so you don’t miss any spots. Transfer the roasted seaweed onto a cooling rack (like a biscuit rack) as you progress. Repeat the process for all sheets.If the seaweed starts to burn, turn off the heat and continue roasting using the residual heat in the skillet. This works especially well with a cast iron skillet, as it retains heat for longer. Once the pan has cooled slightly, you can reheat it and continue roasting the remaining sheets.
- Cut the Seaweed: Place the seasoned seaweed sheets on a cutting board. Stack them neatly, then cut the stack in half. Restack the pieces and cut again into halves or thirds, depending on your desired size. (Tip: Align the sheets carefully and press down firmly with a knife to ensure clean cuts.) Serve as a side dish or enjoy as a snack.
Notes
- To keep roasted seaweed fresh and crisp, store it in an airtight container at room temperature. Place the container in a cool, dry spot away from direct sunlight to protect it from moisture and air. Under these conditions, the seaweed will stay fresh for 3 to 4 days. Keep in mind, frequent opening of the container can expose the seaweed to air and moisture, causing it to gradually lose its crispness.
- For longer storage, divide the roasted seaweed into small portions and pack them into individual sandwich-sized ziplock bags. Place the smaller bags into a larger ziplock bag for added protection, and put it in the freezer. Take out portions as needed—no defrosting required! The seaweed will stay fresh for up to 1 month or longer.
- 1 Tbsp = 15 ml
- Depending on the condition of your seaweed or if it’s on the thicker side, you might need to use more oil. If that’s the case, add more sesame oil and perilla oil in equal parts.
- I used a 12-inch (30 cm) skillet for this recipe, which fit most brands of seaweed.
Nutrition Information
Show Details
Calories
26kcal
(1%)
Carbohydrates
0.2g
(0%)
Protein
0.04g
(0%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
6mg
(0%)
Potassium
2mg
(0%)
Fiber
0.03g
(0%)
Sugar
0.01g
(0%)
Vitamin A
3IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 0.2g | 0% |
| Protein | 0.04g | 0% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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