Paleo Recipes | Crispy Korean Roasted Seaweed
Paleo recipes are all over the internet these days. Beyond the catch name of the Paleo Diet, I like the concept of eating the types of foods that are close to their original forms. That includes the roasted seaweed which I grew up eating in Korea.
Seaweed is low in calories and rich in minerals. Also, it doesn’t require fresh water to grow, so it’s environmentally friendly to cultivate.
My favorite part is the flavors of the Korean roasted seaweed. It’s crispy, delightful with a pleasant hint of ocean. A touch of oil and salt make this Korean roasted seaweed extra yummy.
Yes, I confess. I inhale these bad boys at a frightening pace on Friday evenings. This Korean roasted seaweed is one of the easy Paleo recipes to accompany my current favorite show, Better Call Saul.
Eat Real, Be Real
SERVES 2– depending on what kind of a munch monster you are
Prep: 20 minutes Active: 20 minutes
DISH PAIRING TIP: Korean spicy pork or tomato kimchi
10 pieces seaweed (8×8 inches, 20×20 cm)
1 Tbsp avocado oil
- Oil and salt the seaweed, sheet by sheet. Start, by dipping a spoon into the oil, just to kind of get a nice thick coat on it, maybe picking up ⅛ of a teaspoon. With a gently swirling motion move over the surface of the seaweed leaving behind a bit of oil as you go. *You may need to re-dip your spoon a couple of times to complete each sheet.
- Once your oiled up, sprinkle a pinch of sea salt over the top. Start the process over again. Simply lay, a fresh sheet of gim on top of your last and start the oiling process.
- Repeat step 1 and 2 until all the seaweed is oiled and salted.
- Heat a large skillet over medium heat. *Use unbleached parchment paper for each clean up. This is optional.
- When the pan gets hot, place a single sheet of the seaweed in the pan. The color of the seaweed changes from a darker brown to a brighter green in roughly 10-20 seconds.
- Flip it over and roast it on the other side for another 15 seconds or so. *Use chopsticks or tongs to prevent from burning your hands.
- Repeat this process of roasting each side for 15-second intervals maybe another 5 times, or until the entire sheet of kim is nice and bright green in color.
- *If you start to see some smoke, bring your heat down a little bit, we don’t want anything to burn.
- You want it to be hot enough to roast quickly but not hot enough to burn.
- Repeat step 5 to 7 until all the seaweed is roasted.
- Keep them all in a stack so we can cut them all in one step. Cut each sheet into 6 pieces, using a pair of kitchen shears or a sharp knife. Cut the stack in half lengthwise, and then cut each half into thirds.
- Serve and enjoy.
This roasted seaweed tends to wick up moisture out of the air pretty rapidly. If they do, they lose their crispiness and their magic is lost. To avoid this, make sure to store these guys in an air-tight container out of the sunlight.
Resources I mentioned in the video: