Kim Dae-seok's Crispy Seaweed Stir-Fry
A crunchy side dish made by first coating dried seaweed in oil, then stir-frying and finishing with a reduced sauce and sugar for a satisfyingly crisp texture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid high heat when frying seaweed—it burns easily and develops a bitter taste. Always use medium-low or low heat.
- Never add seaweed to hot sauce—this causes clumping and sogginess. Always wait until the sauce has cooled slightly.
- The final 1/2 tablespoon of sugar helps absorb surface moisture, maximizing the crisp, crunchy texture.
Recommended for
- Those who want to use dried seaweed in dishes other than soups.
- People who enjoy crispy, salty side dishes similar to seasoned seaweed flakes (gimjaban).
- Those looking for a side dish that highlights the crisp texture of dried seaweed.
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