Seaweed recipe with excellent taste and nutrition.

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The main character of this recipe is a rice thief seafood that can be solved with just one seafood on the table.

In the Wall Street Journal in the U.S., It’s a super food in Korea.
The taste and nutrition are superior. It’s the best seafood that’s affordable!
It’s ‘seaweed’.

Step 1. How to choose good seaweed.

(1) Check the color.

In general, seaweed mixed with a little bit of green laver (blue pollack) is good on a black background. Especially when baked on fire, it is good to have a clear green color.

(2) Check the gloss.

It’s good to have a glossy seaweed.

(3) Dissolve it in water.

You can see the quality of seaweed even if you melt it in water, and it’s good to melt it well.

(4) Check the blue content.

Dried laver with a lot of blue is the best.

TIP. Seaweed collected in winter is delicious!

Step 2. How to store seaweed.

Small amounts of individually packaged seaweed sold on the market are enclosed with moisture remover, which makes it convenient to eat crispy seaweed just by opening the package. However, the appearance that is not packaged quickly becomes soggy as soon as it touches the air.

In this case, it is recommended to grill the green laver, add perilla oil and salt as desired, seal it well, and store it in a cool place without direct sunlight and moisture. It is also good to wrap it in paper, put it in plastic, and store it in the freezer. If the seaweed is already soggy, microwave it for about a minute and it becomes crispy again!

Common sense to know

The reason why seaweed turns turquoise when grilled is because the red pigment called “Picoerythrin” in seaweed turns into a blue substance of “Picoerythian” and chlorophyll has faded, and the seaweed exposed to water or sunlight does not turn turquoise and the scent disappears.

​STEP 3. Seaweed that tastes good even if you just eat it.

More deliciously! Seaweed recipe.

Seaweed is grilled with sesame oil or perilla oil, or cooked with a left or an extra shell. Seaweed that’s delicious even if you don’t cook it! This time, I’ll introduce you to a recipe where you can enjoy more delicious seaweed!

Seasoned dried seaweed using soggy seaweed.

◆Ingredients: 10 green laver, 2 green onions, 1/2 red pepper, and a bit of sesame seeds.

◆ Seasoning ingredients: 1.5 tablespoons of thick soy sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 1 tablespoon of minced garlic, 1/2 tablespoon of sesame oil.

◆ Recipe


Two sheets of dried seaweed are overlapped on a heated frying pan and baked back and forth.

*Grill seaweed and use it to prevent the fishy smell of seaweed and not tough.


Cut the seaweed into appropriate sizes, put it in a plastic bag, rub it, and make it into small pieces.


Mix all the seasoning ingredients.


Put seaweed, chopped chives, red pepper, and mixed seasoning sauce in a bowl so that the seaweed does not clump up.

*Divide seaweed several times so that it does not clump up.


Sprinkle sesame seeds on seasoned seaweed.

Perfect for side dishes or snacks! Crispy fried seaweed.

◆ Ingredients: 4 sheets of seaweed, appropriate amount of cooking oil.

◆ Ingredients: 5 tablespoons of glutinous rice powder, 10 tablespoons of water, salt 작은 small tablespoons

◆ Recipe


Put water in glutinous rice powder, stir it with a wooden spatula over high heat, and when it starts to boil, heat it over low heat for 7 minutes more to complete glutinous rice paste.


When the glutinous rice paste cools down, add salt and mix it.


Spread seaweed on the floor and apply glutinous rice paste using a brush.


Place a wide plastic on the tray and turn it back and forth for 3 days to dry it in the sun.


Cut dried seaweed into 2.5cm wide and 5cm long.


Heat the frying temperature to 180°C and fry with 1 sheet of seaweed each.


When it swells up white, take out seaweed and place it on paper or kitchen towel to remove oil.


Put the dried seaweed flakes that have become crispy due to the loss of oil in a paper bowl.

STEP 4. There’s a reason why it’s superfood! Effectiveness of seaweed.

Seaweed is a high-protein food with a very high protein content compared to ordinary seaweed, and the protein in five dried seaweed is said to correspond to one egg. Laver is rich in taurine that promotes alcohol decomposition, which is good for relieving hangovers. It contains vitamin A, vitamins B1, B2, B6, B12, and vitamin C, and vitamin A is equivalent to what is contained in a sheet of seaweed and two eggs. Isn’t the myth that eating seaweed wrapped in rice on the full moon of the New Year’s Eve brightens your eyes? In addition, laver contains ingredients that excrete cholesterol out of the body, preventing arteriosclerosis and high blood pressure.

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