Roasted Seasoned Dried Seaweed~ Gim Gui 김구이

Early this year when my parents in law visited us in Kuala Lumpur, my mother-in-law bought me few hundred sheets of unseasoned seaweed (or raw laver seaweed sheets) as I requested for it. These raw laver seaweed is sold in 100 sheets per bulk at Korean traditional market. I saw it selling at Seoul Mart at Desa Sri Hartamas, about RM25 to RM35 per bulk. Even though we can easily get these seasoned roasted seaweed in convenient pack at any grocery stores / local supermarket. Sometimes I prefer to make our own roasted seaweed. Simply because it is more tasty with the sesame oil and perilla oil that get from Busan. It is less salty too as we control the amount of salt, and definitely way more economic. These roasted seasoned seaweeds often taken as snacks by Asians but Korean love to have it with rice. It appear on our dining table pretty often as one of the side dish. It can be roasted without seasoning too or use it to make kimbab (Korean rice roll). 

Ingredients:

Raw Dried Laver Seaweed
Sesame oil
Fine sea salt

How to make:

Step 1 - Coating & Seasoning

Apply a light coat of sesame oil on both side of the dried seaweed sheet using a brush. Season with light layer of fine sea salt the top side of the dried seaweed sheet, then repeat for the remaining dried seaweed sheets. 

Tips: Don't season with too many salt as it will be very salty after resting and roasted. Take a very small pinch of salt (about 1/4 or less using finger tips) and sprinkle all over. You may seasoned it later too after roasted if you afraid it might be too salty. 

Do take note that the flakes from raw seaweed might fly and drop everywhere. Hubby once turn on the standing fan and it was blowing at where I am making dried seaweed...and disaster happen. haha!

Step 2 - Grill & Toast

Use a grill net (I purchase mine from Daiso), one piece at once. Place the seasoned seaweed sheet in the net and roast it slowly above the small medium fire. Keep some distance and don't burn your laver seaweed as it is easy on fire since it has sesame oil coating. 

One side takes about 10-15 seconds. You will notice some smoke coming out and the seaweed sheet turn crinkle, as well as color change from purple-ish / green-ish to brownish green. Don't forget to roast another side with same tempo.

Tips: I don't recommended to use non-stick pan to grilled the laver seaweed that seasoned with oil & salt for mass volume (above 10 pieces). The non-stick pan will have gummy or grease layer which is hard to remove after continuously roasted more than 50 pieces seasoned seaweed on heated. If you only have non-stick pan, it will be better to take a break after roasted 10 pieces, cool down the pan then wash the grease away before start grilling again.

Step 3. Stored the roasted seaweed

Place the roasted seaweed aside to let it cool down, cut into bite sizes (cut into 6 or 8 piece per sheet) before store into airtight container and keep in freezer (the place that make ice) if you are not consume it right away. That way it stays crisp and fresh compare to store in refrigerator.