Korean Roasted Seasoned Seaweed
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 3
About this dish
Each sheet of laver is brushed thinly with sesame oil, sprinkled with salt, and laid in a pan over low heat, one at a time.
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Within about ten seconds the dark sheet turns bright green and the edges curl a little, and that is the moment to flip it. Brown spots mean it has already gone too far, and the next sheet gets a lower flame.
Ingredients
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Instructions
- 1
Lay out the 10 dried seaweed sheets one at a time and check for broken or damp pieces.
If any sheet feels soft or humid, let it sit briefly until the surface feels dry before seasoning.
- 2
Put a little of the 1 tbsp sesame oil on your fingers or a brush, then coat both sides very thinly.
If the surface looks shiny with excess oil, press lightly with a paper towel to remove it.
- 3
Divide the 0.25 tsp salt across all 10 sheets, mainly on one side, and sprinkle it evenly from above.
Avoid piles of salt in one spot because the finished seaweed will taste sharply salty there.
- 4
Preheat a dry pan over low heat for about 1 minute.
When your hand near the surface feels gentle warmth rather than strong heat, place one seaweed sheet in the pan and keep the heat low.
- 5
Toast the first side for 10-15 seconds, just until the color shifts to a brighter green and the edges begin to curl.
Flip immediately and toast the second side for only about 10 seconds.
- 6
If brown spots appear, remove the sheet immediately and lower the heat before the next one.
Let all toasted sheets cool, then cut them with scissors and serve with rice or store in an airtight container.