Roasted Seaweed Sheets
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Crispy, nutty, and salty Roasted Seaweed Sheets taste good no matter how you eat them. They are fabulous on rice of course and even just as a snack!
Seaweed is quite the superfood and has tons of health benefits and laver is so yummy to boot. Do you know that there are various different kinds of seaweed out there other than nori for making sushi rolls? As seaweed has been globalized, seaweed products have been developed. Today’s Roasted Seaweed Sheets, or also known as seaweed snacks, are one of them.
As savory sesame oil and perilla oil were pasted on seaweed, and seasoned salt was sprayed on, it gained popularity as a side dish for cooked rice and lunchboxes, and as such, various types of seaweed began to appear one after another. You can enjoy crispy, nutty, and Roasted Seaweed Sheets when you have no appetite, as a side dish, or even as a light snack.
They are often eaten wrapped around rice, tops soups as a garnish to add a bit of salt rather than adding straight salt, and are perfect snacks on tables when drinking beer. It is so versatile that you can use them to instantly perk up any bland dishes. Moreover, they are good for you and are a good source of protein, vitamins, minerals, and fiber.
Homemade Is Better
You may have seen roasted seaweed sold in little packets in your local grocery store. I used to buy those from the store until I realized that homemade Roasted Seaweed Sheets are easy to make, much healthier, tastier, and cheaper.
To make the homemade version, you will need the sheets that are often sold as “plain” or “toasted” in resealable plastic bags. There are endless versions of Roasted Seaweed Sheets, but my homemade version uses the very basic ingredients: oil and salt. Of course, you can add more flavors by sprinkling on something more yummy and fun. For example, sprinkle sesame seeds to make them nuttier or seasoning powder to add more flavors.
Storing Roasted Seaweed Sheets
Once you have roasted your seaweed sheets, you will want to make sure to store them properly as you don’t really eat them all in one go. You don’t want to expose them to air for too long. Take out however much you will consume at the time. Keep the rest in a resealable container that can be kept in a cool, dry place. You don’t want to keep it in sunlight. If you will be keeping it for a longer time, place them in the freezer. Do not store them in the fridge because they will get soggy if you do.
More Korean Recipes
While you are here, don’t forget to check out also these Korean Recipes!
- Seaweed Rice Balls
- Cheese Tteokbokki
- Tuna Kimbap
- Japchae (Korean Stir-Fry Noodles)
- Korean Popcorn Chicken
Ingredients
- 5 seaweed sheets
- 2 tsp vegetable oil
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- In a small bowl, mix vegetable oil and sesame oil until well combined.
- Put a seaweed sheet on a working surface with the shiny side up. Spread a thin layer of oil with a brush or hand (coat only one side). Sprinkle the top with a pinch of salt evenly.
- Stack a new seaweed sheet on top of the previous seaweed with the shiny side up. Repeat brushing oil and sprinkling the salt with the remaining seaweed sheets.
- Heat a big frying pan on low-medium heat. Once the pan is hot, place a seaweed sheet and immediately press down with a spatula for about 5-8 seconds. Flip the sheet over and press it down again for another 5-8 minutes until it turns crispy. Repeat with the remaining seaweed sheets.
- Cut the sheets into quarters if necessary. Immediately store the roasted seaweed sheets in a ziplock bag or airtight container to prevent them from getting soggy.
