Paleo Recipes | Crispy Korean Roasted Seaweed (바삭한 김구이)

Welcome to Hungry Gopher, Gopher is hungryfor "Roasted Seaweed".

It’s a crispy, crunchy, salty and oh sodelicious ocean delight.

Eat it alongside a meal with hot rice or snackit on it’s own.

Any time can be seaweed time.

So let’s get it started!First, we’ll need dried seaweed.

It’s called gim in Korean.

It’s commonly known as Nori in japanese and used to make sushi rolls.

So let’s get our gim ready for roasting.

  We need to oil and salt our ggim, sheet bysheet.

Most commercially roasted seaweed usesa combination of canola oil and some sesame oil.

I’m using avocado oil here today instead, to avoid using canola oil which is generallymade from Genetically Modified canola.

You can also use olive oil, coconut oil, orsesame oil if you like.

This method I am using here I learned frommy mother and my grandmother.

Start, by dipping a spoon into the oil, justto kind of get a nice thick coat on it, maybe pickingup ⅛ of a teaspoon.

 With a gently swirling motion move overthe surface of the seaweed leaving behind a bit of oil asyou go.

You may need to re-dip your spoon a coupleof times to complete each sheet.

 Once your oiled up, sprinkle a pinch of sea saltover the top, and start the process over again.

Simply lay, a fresh sheet of gim on top ofyour last and start the oiling process.

That’s looking good.

and a pinch of salt…….

And a fresh sheet of kim…… Visit Hungrygopher.

Com for this complete recipeand the resouces mentioned in this video.

Ok, now that we have a stack of seasoned kimlet’s roast it up.

We’ll need a large skillet over medium heat.

I am going to use unbleached parchment paper for each clean up.

This is optional.

When the pan gets hot, place a single sheetof gim in the pan.

See how the color is changing from a darkerbrown to a brighter green.

  That’s what you are looking for.

You should be seeing this change occur in roughly 10-20 seconds.

That’s looking good, so let’s flip itover and roast it on the other side for another 15 seconds orso.

Ok, now repeat this process of roasting eachside for 15 second intervals maybe another 5 times, or until the entiresheet of kim is nice and bright green in color.

If you start to see some smoke, bring yourheat 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.

This sheet is ready, let’s finish the restof our batch so we can enjoy this treat.

Seaweed is low in calories and rich in minerals.

Also, it doesn’t require fresh water to grow, so it’s environmentally friendlyto cultivate.

Roasting seaweed at home is more economicalthan purchasing it at the grocery.

  You can choose top quality ingredients andsave some money.

However, if you are traveling or simply cannotfind the time, I recommend, if you are going to buy someroasted seaweed, purchase SeaSnax – they use all organic top quality ingredients,and they are simply delicious! Now that we’re all roasted, let’s cuteach sheet into 6 pieces.

  Keep them all in a stack so we can cut themall in one step.

  Using a pair of kitchen shears cut the stackin half lengthwise, and then cut each half into thirds.

Yum – Let’s see how we did!Crispy, delightful, a pleasant hint of ocean – a touch of oil and salt.

As Seasnax (advertises or) claims “ Strangely Addictive” This roasted seaweed tends to wick up moistureout of the air pretty rapidly.

If they do, they lose their crispiness andtheir magic is lost.

To avoid this, make sure to store these guysin an air-tight container out of the sunlight.

Try this recipe and let me know how it goes.

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Remember Guys, Eat Real, Be Real.

Thanks for watching….

I’ll see you next time!.

Source: Youtube