Making dried laver at home
It's more savory than commercially available You can season it to your taste Just stir-fry it and put it on top of white rice A bowl of rice is quick
2 serving
Within 20 minutes
반이짝이
Ingredients
  • Kim
    30g
  • Sesame oil
    2T
  • canola oil
    1.5T
  • Salt
    2/3T
  • Sugar
    1T
  • Sesame
    1handful
Video
Cooking Steps
STEP 1/9
I've prepared dried laver.
If it's not for self-reflection
Tear into small pieces to make it easy to eat.
STEP 2/9
Put seaweed in your cheeks
1 of canola oil, 2 tablespoons of sesame oil
Sprinkle evenly and mix.
STEP 3/9
Add 2/3 tablespoons of salt.
If you add salt with thick particles
It didn't melt well, so I put in a thin one.
STEP 4/9
So that the ingredients don't clump together
Mix it well with a spoon.
STEP 5/9
Put seasoned dried seaweed in a heated pan
Stir-fry it on low heat.
STEP 6/9
If you keep frying it on low heat
The steam that used to be black is green.
That means it's being baked well.
STEP 7/9
Remove from heat and add 1 tablespoon sugar and a little sesame.
Spray it to the edge
Mix it so that it doesn't clump together.
STEP 8/9
It's savory with sesame,
The sweetness is added as sugar goes in.
STEP 9/9
Cool it down and use an airtight container or
You can keep it in a plastic pack.
When I tasted it
It has a very savory flavor.
It's important to control the heat when making dried laver It's easy to burn, so heat the pan to the point where it's warm Stir-fry over low heat.
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