How to make seasoned laver! Super simple seasoned laver golden r
Today, I made a simple seasoned dish with seaweed. Dried laver is good for traditional laver, and dried laver for gimbap is good. It would be nice to use fresh laver, but it is a great menu to solve the difficult laver that was left in the refrigerator at once. https://youtu.be/cM1MeRn1vnI See the video for more information ~
4 serving
Within 15 minutes
곰배밥상
Ingredients
  • Kim
    15piece
  • Scallions
    4~5ea
  • Garlic
    2piece
  • Red pepper
    2ea
  • thick soy sauce
    3T
  • cooking wine
    4T
  • Oligosaccharide
    1.5T
  • Sesame oil
    2T
  • Sesame
    2T
Video
Cooking Steps
STEP 1/8
It's 15 rolls. You can add 3 to 4 more sheets of traditional seaweed or gimbap.
STEP 2/8
You can use green onions instead of chives, or you can use or omit Cheongyang peppers instead of red peppers.
STEP 3/8
Chop the chives, remove the seeds from the red pepper and chop them into thin slices. It's better to chop garlic and use it right away.
STEP 4/8
Heat on high heat in a wide pan, then lower to low heat and bake crispy to prevent steam from burning.
STEP 5/8
Please make a sauce with a large amount of ingredients. It's so delicious even if you wrap the dried seaweed with this sauce right away.
STEP 6/8
You can put the roasted seaweed in a plastic bag and roughly break it or tear it by hand.
STEP 7/8
Don't put the sauce in all at once, but coat it evenly with the seaweed and mix it well without clumping.
STEP 8/8
It's more convenient and delicious than braised laver or braised laver
Seasoned laver is done!
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