It's good to grill a whole sheet of green laver, but the pan is smaller than that. So I cut it into 4 pieces and baked it in a pan.
It's a bit cumbersome to cut it into quarters and grill it, but it cooks much better.

If the color changes to blue like this, you're done making grilled seaweed.

Now, I'm going to make a grilled seaweed seasoning.
There's a recipe for grilled seaweed seasoning, but this time, I made a slightly spicy and different recipe.
Prepare half a cheongyang pepper and chopped green onion.

Now, put 4 spoons of soy sauce, 1.5 spoons of perilla oil, 0.5 spoons of minced garlic, 0.5 spoons of red pepper powder, chopped Cheongyang red pepper and green onion in a bowl, and finally, add sesame seeds and mix well.
Then, the grilled seaweed seasoning is done.

I'm going to make green laver with perilla oil now.
There are rough side and soft side of blue seaweed, so I'm going to put perilla oil on the rough side.
I was going to show you the rough side and the soft side through pictures, but I don't think it comes out well.

Apply an appropriate amount of perilla oil to the rough side of the green laver.
I don't have a brush at home, so I just put it on the back of the spoon.

And sprinkle a little bit of salt on top.
If you spray too much, it'll get salty, so add a little bit.

And grill the seaweed on a heated pan in the same way as before.
Grill the perilla oil side overlapping each other. You can bake it brown and crispy on the front and back.
If you grill it until it's green, you're done making delicious perilla oil green laver!

Grilled seaweed sauce that you can eat with grilled seaweed!
And I applied perilla oil to make the grilled perilla oil more savory.
It's crispy and more delicious when you make it yourself.
Grilled laver is dipped in a grilled laver sauce with rice, so this is also a rice thief, and grilled perilla oil laver is full of savory even if you just wrap it in plain rice.
It's a perilla oil laver that kids really like.
Make it delicious