Aeri's Kitchen — Dried Laver Bokkeum
Recipe-specific YouTube video embedded on the original author's webpage; playback not independently checked.
Official cooking video · Aeri's Kitchen · YOUTUBEGimjaban-bokkeum: Crispy Dried Laver Flakes (4 small servings)
A Korean rice-side dish of unseasoned dried laver flakes lightly pan-toasted with oil, sugar, salt and sesame. Crisp flakes differ from moist gim-muchim.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use plain unseasoned dried laver flakes and break large pieces into smaller flakes. Do not use ready-seasoned packaged seaweed.
- 02
Put 45 g dried laver and 2 tbsp oil in a wide skillet while still off the heat and toss to coat evenly.
- 03
Cook over medium-low heat, stirring frequently. When the dark flakes take on a greenish tint and are crisp, they are ready; reduce the heat immediately if browning starts.
- 04
Add 1 tbsp sugar, 1 tsp sesame and 1/4 tsp salt, toss briefly and turn off the heat. Thin laver scorches quickly in a hot pan.
- 05
Spread out to cool completely. Sprinkle over rice or rice balls; store airtight in a cool dry spot once cooled and enjoy promptly.
Helpful source links
Before you cook
Use unseasoned dried laver; pre-seasoned products may become too salty or burn. Contains sesame; check manufacturer labels for other allergens. Avoid high heat, cool completely and store dry in an airtight container; discard damp or off-smelling portions.
Allergens: 참깨(볶은 깨)/sesame (sesame seeds)/ごま（いりごま）, 가공 김 제품의 생선·대두·밀 혼입 표시 확인/check packaged laver for fish, soy and wheat cross-contact/のり加工品の魚・大豆・小麦の混入表示確認
Image & source credits
These illustrations stand in for food photos.
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