Kim Dae-seok's Seasoned Seaweed with Scallions

• dried laver flakes 60g
• scallions 1 handful
• red chili pepper 1 piece
• blanching sea salt 1 tablespoon
• sesame oil 2 tablespoons (1 tablespoon for frying, 1 tablespoon for mixing)
• soy sauce 4 tablespoons
• anchovy sauce 1 tablespoon
• sugar 1 tablespoon (lightly crushed)
• mirin 2 tablespoons
• wasabi 1 tablespoon (or fresh wasabi paste)
• minced garlic 1 tablespoon
• ground red pepper 1 tablespoon (lightly crushed)
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Adding 1 tablespoon of wasabi to the seasoning mixture helps eliminate the natural fishy aroma of dried seaweed while adding a clean, refreshing taste.
• When stir-frying dried seaweed, always coat it with sesame oil first before turning on the heat—this prevents burning and ensures even roasting.
• For consistent texture, blanch the thicker root ends of scallions first for 6–7 seconds before submerging the entire stalk for about 15 seconds.

Recommended for 🙋

• ⭐Those looking for a fragrant, moist, and chewy alternative to everyday dry seaweed side dishes.
• ⭐Fans of the rich, nutty harmony between scallions and seaweed enhanced with a sharp, refreshing kick.