How to make seasoned laver (seasoned laver)
I made seasoned laver to eat it as a side dish for a meal with laver stored in the freezer. It's better to season it with gopchang seaweed than green laver, but I made it because there was green laver left. I added frozen chives and seasoned it, but it's better if you add the unfrozen chives and mix them. (Big drink: rice spoon measurement)
2 serving
Within 10 minutes
써지니
Ingredients
  • It's blue
    20g
  • Scallions
    10g
  • thick soy sauce
    1TS
  • Oligosaccharide
    1TS
  • plum extract
    1TS
  • cooking wine
    1TS
  • perilla oil
    1TS
  • Sesame
    little
Cooking Steps
STEP 1/10
Prepare 10 sheets of green laver.(At first, I prepared 5 sheets, but I thought it was not enough, so I added 5 sheets/If you make it with gopchang seaweed, I think 5 sheets would be good for one side dish.)
STEP 2/10
Prepare 10g of frozen chives.(When making the sauce, add half and mix it at the end/If you have chives, slice them and prepare them.)
STEP 3/10
Add 1 tablespoon of soy sauce, 1 tablespoon of oligosaccharide, 1 tablespoon of plum syrup, 1 tablespoon of cooking wine, 1 tablespoon of perilla oil, and 5g of chives and mix them evenly.
STEP 4/10
Preheat the pan to the point where it is hot over medium heat over a gas fire, and then grill the seaweed to the point where it is crispy.
STEP 5/10
Cook one side of the seaweed, turn it upside down, and cook it evenly until it's not cooked. (You can cook it about 4 times.)
STEP 6/10
Cut the crispy seaweed into four pieces.
STEP 7/10
Put the dried seaweed in a bowl and break it into small pieces with disposable gloves on.
STEP 8/10
Put the crushed seaweed on top of the seasoned seaweed sauce that you made in advance.
STEP 9/10
Mix it well so that the seasoning can be evenly applied.
STEP 10/10
Add the last chives and sesame seeds and mix them together to complete the recipe for seasoned chives.
Rather than frozen chives, it's better to just chop the chives and put them in. If you taste the sauce slightly, you will feel the strong taste of plum extract at first, but after a while, the taste of plum extract will be weak. If you don't bake the seaweed crispy, it can be tough.
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