Roasted Seaweed

Name: Roasted Seaweed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
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)

Prep 10 min Cook 10 min Serves 10 Source

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)

Steps

1
Prepare the Seaweed: Lay the dried seaweed sheets on a clean, dry surface. The rougher side should face up.
2
Make the Oil Mix: In a small bowl, combine the sesame oil and perilla oil in equal parts.
3
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.
4
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.
5
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.