Crispy & Savory Perilla Oil Roasted Laver (Gim)
How to Make Delicious Seasoned Laver at Home / Perilla Oil Roasted Gim Recipe
Here’s a seasoned laver recipe that’s always delicious! 😋 We use thick, chewy guchang gim (a type of laver), brush it generously with perilla and sesame oil, sprinkle with salt, and pan-roast each sheet to perfection. The result is a savory, crispy delight that’s incredibly addictive and perfect with rice!
Ingredients
- Guchang Gim (thick laver sheets) 15 sheets (Choose fresh and thick ones for best texture)
- Perilla Oil 2 Tbsp (for that rich aroma and flavor)
- Sesame Oil 2 Tbsp (to complement the perilla oil with its nutty taste)
- Salt (fine sea salt or table salt) 1 tsp (adjust to your taste; coarse salt is also an option!)
Cooking Instructions
Step 1
First, prepare all the ingredients for roasting the gim. Using thick guchang gim is recommended as it holds its shape well when roasted and offers a satisfying chew. Lay out the gim sheets ready for preparation.
Step 2
The secret to deliciousness lies in the oil! Prepare your perilla oil and sesame oil. Mixing these two oils in a 1:1 ratio creates the best flavor profile. Also, have your salt ready; it will season the gim perfectly.
Step 3
Now, it’s time to brush the gim with oil. Lay out each sheet of gim and, using a pastry brush or a piece of kitchen towel, thoroughly coat both sides with the perilla and sesame oil mixture. Be generous – enough oil ensures the gim roasts well and develops a great flavor.
Step 4
Once oiled, lightly sprinkle the gim sheets with salt. Be careful not to add too much, as it can become too salty. Aim for a pinch of salt evenly distributed over each sheet. You can adjust the amount according to your preference.
Step 5
Heat a wide pan over medium-low heat. Carefully place the oiled and salted gim onto the pan. Watch closely to prevent burning. Gently press down with a spatula as you flip and roast each side slowly. This ensures a crispy exterior and a tender interior.
Step 6
Continue roasting until the gim turns a vibrant green and looks glossy. Avoid over-roasting, which can make it too hard. Keep an eye on the gim’s color and texture to achieve the perfect crispness. The aroma will tell you it’s almost ready!
Step 7
Once perfectly roasted, remove the gim from the pan and let it cool slightly. Then, cut each sheet into four bite-sized pieces. Store the cut gim in an airtight container. This makes them easy to grab and enjoy later.
Step 8
Gim roasted with perilla oil can oxidize easily when exposed to air, which can alter its taste. Therefore, it’s recommended to consume this seasoned laver as soon as possible after making it. Enjoy the fresh, savory taste of homemade roasted gim!
