Seasoned and roasted Dried Laver (김 구이=Gim GuI) is a very common dried seaweed side dish for both meals and lunch boxes in Korea. You can buy this type of side dish in a Korean or Asian store. However if you only have normal dried seaweed, you can use this recipe to season and roast it easily at home. Homemade roasted seaweed is not only cheaper, but tastier as well. This recipe uses the dried seaweed that is used for kimbap or sushi, but typically normal dried seaweed for gimgui is a little thinner than the dried seaweed for kimbap. This tastes great with fresh rice.
Yield: 30 Sheets
Short Korean Lesson
- Gim (김) = Dried Laver
- SoGeum (소금) = Salt
☛The seasoned and roasted dried laver side-dish cooking part starts at 3:30 in the video.
- 30 Sheets Dried Seaweed
- 2 Tbsp Cooking Oil
- 1 tsp Sesame Oil
- ½ Tbsp Salt
Obtain about 30 sheets of dried seaweed.
Combine 2 Tbsp of cooking oil and 1 tsp of sesame oil. Mix well.
Place 2 feet of wax paper on a cutting board or table so that you can work with the seaweed. The wax paper will help to make the clean up easier.
Place all of the dried seaweed on top of the wax paper.
Dip a cooking brush into the oil mixture.
Brush one side of the dried seaweed with a generous amount of oil.
If you don’t have a cooking brush, a spoon will work too. Use the spoon like the brush.
Evenly sprinkle some salt on the dried seaweed sheet – 2 pinches of salt per sheet should be enough.
Only brush the oil on one side of the seaweed. When stacking the seaweed, place the unoiled side of the other sheet on top of the oiled side of the previous sheet. Roll all of the seaweed gently together. This will allow the unoiled sides of the sheets to soak up some oil and salt.
In a heated pan, roast the dried seaweed. Once the pan is heated, keep the temperature at medium.
Once the seaweed color changes to a greenish-black color, flip it over. It will only take a few seconds to change color – be careful not to burn it.
Place another sheet on top of it. Again once it changes to a greenish-black color, flip the stack over, each time adding another sheet on top.
Cut the seaweed in half with scissors.
Then divide each side in three.
Now it is roasted nicely and it is crispy.
Help keep them fresh by placing them in a plastic container or zipper storage bag.