Geröstete Algensnacks selbst gemacht

Zutaten

• 30 unseasoned raw dried seaweed sheets ((parae gim))
• 1 tbsp sesame oil (see note below)
• 1 tbsp non-fragrant cooking oil (see note below)
• kosher salt or fine sea salt

Zubereitung

1. 1

   Mix sesame oil and cooking oil in a small bowl.

2. 2

   Put on a disposable plastic glove on one hand. Dab a little oil on one finger, then rub it with your other fingers to spread it evenly over your hand.

3. 3

   Gently rub the seaweed sheet with your oiled hand to apply a very thin coat of oil. Avoid using too much oil. Apply the oil to only one side of the seaweed, not both sides.

4. 4

   Sprinkle a pinch of salt over the oiled seaweed. Adjust the amount of salt to your taste. Continue this process, layering the seaweed sheets until all of them are oiled and salted.

5. 5

   Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. They will shrink and toast the surface within a second, turning slightly green. Flip them to the other side and continue to toast. It should only take 3-5 seconds per side. Adjust the heat as needed if the seaweed toasts too quickly or slowly.

6. 6

   To store, place the seaweed in an airtight container or zip-top bags. They will stay fresh at room temperature for 2-3 days or in the freezer for 2-3 months. Ensure they are completely sealed. Avoid storing them in the fridge, as they will become soggy.