Gim Gui | 김구이 | Roasted Seasoned Dried Seaweed

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) since I requested for it. These raw laver seaweed usually sold in 100 sheets per bulk at Korean traditional market. I saw it selling at Seoul Mart too, about RM25 to RM35 per bulk (if I don't remember wrongly).

Although we can easily get these seasoned roasted seaweed in convenient pack at any grocery stores / local supermarket. I still prefer to make our own roasted seaweed sometimes. Simply because it is more tasty (with the sasame oil and perila oil that my mom in law gave), less salty and way more economic too. 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. 


Raw Dried Laver Seaweed
Sesame oil 
Fine sea salt

How to make:

Step 1. Coating
Apply a light coat of sesame oil on both side of the dried seaweed sheet using a brush.

Step 2. Seasoning
Season with light layer of fine sea salt the top side of the dried seaweed sheet, then repeat step 1 for 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. 

When you carry out step 1 and step 2, do take note that the flakes from raw seaweed will fly and drop everywhere if there is a strong winds. My husband once turn on the standing fan and the wind direction was blow towards to where the dried seaweed is ...and disaster happen. haha!

Step 3. Roast / Grill
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 seasoned with oil & salt for mass volume (above 10 pieces). As I experienced twice where my non-stick pan has a gummy or grease layer which is hard to remove after my mother-in-law continuously roasted more than 50 pieces seasoned seaweed on the heated pan without rest. It you use a 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 4. 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 if you are not consume it right away. (Yes, freezer ~ the place that make ice!).

Tips: Stored both roasted seasoned or unseasoned laver seaweed in the freezer so it stay crisp and fresh. My MIL taught me this and I wish I know it early.  Before this, I used to store the leftover roasted seasoned dried seaweed under normal room temperature or at the refrigerate compartment . It did not stay long off course, the seaweed always turn soft and with some foul smell coming from the oil after several days.

This raw laver seaweed can be roasted without seasoning too! And it is good for use to make kimbab (Korean rice roll). Hope you enjoy the cooking!