Welcome to Hungry Gopher, Gopher is hungry
for “Roasted Seaweed”. It’s a crispy, crunchy, salty and oh so
delicious ocean delight. Eat it alongside a meal with hot rice or snack
it 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 by
sheet. Most commercially roasted seaweed uses
a combination of canola oil and some sesame oil.
I’m using avocado oil here today instead, to avoid using canola oil which is generally
made from Genetically Modified canola. You can also use olive oil, coconut oil, or
sesame oil if you like. This method I am using here I learned from
my mother and my grandmother. 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, and start the process over again. Simply lay, a fresh sheet of gim on top of
your 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 recipe
and the resouces mentioned in this video. Ok, now that we have a stack of seasoned kim
let’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 sheet
of gim in the pan. See how the color is changing from a darker
brown 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 it
over and roast it on the other side for another 15 seconds or
so. Ok, now 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. This sheet is ready, let’s finish the rest
of 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 friendly
to cultivate. Roasting seaweed at home is more economical
than purchasing it at the grocery. You can choose top quality ingredients and
save some money. However, if you are traveling or simply cannot
find the time, I recommend, if you are going to buy some
roasted seaweed, purchase SeaSnax – they use all organic top quality ingredients,
and they are simply delicious! Now that we’re all roasted, let’s cut
each sheet into 6 pieces. Keep them all in a stack so we can cut them
all in one step. Using a pair of kitchen shears cut the stack
in 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 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. Try this recipe and let me know how it goes.For
more videos like this, subscribe to my channel and sign up for my
newsletter, right here . Remember Guys, Eat Real, Be Real.
Thanks for watching…. I’ll see you next time!