How to make homemade roasted Korean seaweed, Gim-gui
It seems like you can find the packets of Korean style seasoned and roasted seaweed in many stores these days. That's a good thing! Everyone seems to enjoy them not just for rice, but also for a snack as well. My blue-eyed nephews and nieces love them and take the packets to school to eat as a snack. These seasoned and roasted seaweed sheets are slightly salty, crisp, and delicious. I used to buy seasoned roasted seaweed from the store in bulk until I realized that homemade roasted seaweed is much healthier. And surprisingly, it is so easy to make at home.
Seaweed is so good for you. Because of its great health benefits, more and more people are eating seaweed these days.
This is the kind of seaweed you need to get. We call it Parae-gim (파래김). It is different type of seaweed than the one that is used for making sushi (although you can also use the unroasted sushi seaweed for this).
Parae-gim is a thinner seaweed with a finer texture. When you purchase this wonderful gim, make sure to check the expiration date. You don’t want old, expired, dried seaweed. Smell the gim if you can. If it smells slightly moldy and unpleasant, avoid it.
If the package is sealed and won’t let you smell, then check the color of the seaweed. Fresh, dried seaweed should be almost black with a hint of very subtle brownness. If the seaweed shows more of a red or purple tint throughout, it is old and rancid.
All you need is oil and salt to season. You can use many different kind of oil depends on you preference. Typically wild sesame oil (deul-girum, 들기름), is often used in many Korean household but you can also use sesame oil, olive oil, sunflower oil, corn oil, peanut oil, or grape seed oil. Or you can combine two different oil if you like. I sometimes mix sesame oil with non fragrant oil to get the milder fragrance but still has the nuttiness in taste.
This time I will use olive oil alone. I roasted 20 sheets of seaweed and used about 1-1/2 tablespoon of olive oil.
Just dab a little bit of oil with one finger and rub it all over on your palm first. Spread the greasiness of your palm on to the seaweed lightly. Only one side should be greased. Try to grease the seaweed sheet lightly. You don't need to saturate the seaweed with oil.
Tip: I prefer to wear a disposable glove for this job. You can use pastry brush instead but the glove makes the spreading job faster and easier.
Sprinkle with a tiny bit of salt all over. Repeat the process with all the seaweed by stacking up. I was able to finish 20 sheets of seaweed in about 5 minutes.
Tip: Keep one hand with glove for oil, and the other for salt.
Heat the skillet over med-low heat until hot. Lay 2 sheets of seasoned seaweed. Within 1-2 seconds, the bottom side of seaweed will shrink.
Turn the seaweed over to the other side and roast again. By doing so, you are basically roasting one side of each seaweed. Adjust the heat if needed.
Here are the healthy delicious homemade roasted seaweed. Beautiful~!
Cut them into desired size with a pair of scissor. Usually 6-8 slices per sheet.
I had to grab a bowl of popping hot rice...
... and grab it with a piece of freshly roasted seaweed. Hot rice with crisp roasted seaweed? Yummmmmmmm~!!! I wish I had some kimchi to go with. That would be perfect!
You might wonder how to store them. If you have a really good airtight container, you can keep them in there and leave it on a counter. That will last fresh about a couple of days. If you desire to store longer, put them in a freezer bag and freeze them. It will stay fresh and crisp right out of freezer anytime you want.
Hope you can find the parae-gim to try this homemade roasted seaweed. You will love it and will be making over and over.
Homemade Roasted Korean Seaweed (gim-gui)
- 20 seaweed sheets (parae-gim)
- 1-2 tablespoon olive oil, sesame oil, grape seed oil, or mix of two oils
- Wear a disposable glove on one hand and dab a little bit of oil with one finger. Rub the oil all over your palm to grease. Spread the greasiness of your palm onto the one side of seaweed, then sprinkle a tiny pinch of salt. Repeat the layer by stacking the seaweed sheets.
- Heat a large skillet over med-low heat until hot. Lay two sheets together roast for a few seconds until the bottom is roasted crisp and shrunk a little. Turn to the other side and roast again until crisp. Basically you are only roasting one side of each seaweed sheet. Adjust the heat if needed.
- Cut the seaweed sheet into 6-8 pieces. They will stay fresh in an airtight container for a couple of days or put them in a freezer bad and keep in the freezer for up to 3 months. They will come out fresh and crisp whenever you need.