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    Written On: April 30, 2017 by Daniel Oh

    Roasted Seaweed Snack - Skip Costco and DIY

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    Roasted seaweed Snack is becoming mainstream in the US. When I visited Costco in California,  I saw a whole section dedicated to seaweed snacks - right next to the Lay's potato chips!

    Roasted Seaweed SnackSkip to Recipe

    Many people are becoming more aware of the high nutrition value of seaweed. In fact, seaweed has one of the highest density of vitamins and mineral of any vegetable on the planet. It packs high levels of vitamin A and C, and calcium. Furthermore, it also has particularly high amounts of iodine, potassium, selenium, iron and magnesium. And best of all, it is low in calories!

    If you have never had it before, buy a small bag to see if you like the taste. I must admit that the seaweed sheets are quite addictive - hard to just have one or two. If you enjoy the taste, try making it at home following the instructions listed below. These seaweed sheets taste great by themselves but best with a scoop of sticky rice. You can also add some banchan (like Kimchi) on top of the rice and turn it into a mini-meal.

    Roasted Seaweed Snack

    Roasted Seaweed Snack - DIY

    Here how to roast and season seaweed sheets. They are packed with nutrients, vitamin A and C, and calcium. Best of all, low in calories!
    5 from 1 vote
    Print Pin Rate
    Course: Easy
    Servings: 4 people

    Ingredients

    • Seaweed sheets - 20 sheets Buy the un-roasted + un-salted kind
    • Sesame oil - 1 Tablespoon
    • Salt - 1 Tablespoon

    Instructions

    Seaweed Sheets

    • Put on a plastic glove (or use a kitchen brush) and coat each seaweed sheet with sesame oil. Coat only one-side.
    • Then get a pinch of salt (just a pinch!) and sprinkle onto the side with the oil.

    Cooking Seaweed Sheets

    • Place a frying pan on medium-low heat. Wait until the pan becomes hot.
    • Place seaweed sheet in and immediately pat down with a spatula. Cook for 3-4 seconds - the sheet will turn dark green.
    • Flip the sheet over and pat-down again for 3 seconds. That's it. Repeat for others.
    • Reduce the heat if it cook too fast and burns.

    Cut Sheets

    • Cut sheets in half. Then cut into thirds.
    • For storage, place in ziploc bag or tupperware and place into the freezer (not the refrigerator!)

    Notes

    • You can also use perilla oil to coat the seaweed
    • Watch video below for more details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

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    About Daniel Oh

    Hi Neighbors - Daniel here! I'm not a professional chef, but an avid home cook. If you're new to Korean food, come try our simple homestyle recipes. Master the essentials and add Korean cooking to your repertoire!

    Reader Interactions

    Comments

    1. Helen Ortega says

      October 03, 2020 at 2:07 am

      I'm always looking for new recipes. I also like that you translate the label. Now I have an idea of what I'm reading.

      Reply

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