Crispy Seaweed Snacks: A Perfect Pair for Drinks
[Processed Seaweed Category] Crispy and Savory Oven-Baked Seaweed Snacks
Introducing a seaweed snack recipe that’s perfect for enjoying with drinks, offering a delightful crispy texture and rich savory flavor! Baked in the oven, these snacks are light and healthy. The combination of seaweed and toasted sesame seeds is wonderfully aromatic, and a hint of moderately spicy curry powder subtly infuses the entire snack, making it irresistibly addictive as both a snack and a beverage accompaniment. Enjoy these unique seaweed crackers that offer a burst of flavor with every bite!
Main Ingredients
- 16 sheets of Gimbap seaweed (large, rectangular sheets)
- 2 Tbsp curry powder (adjust spiciness to your preference)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
For the Glutinous Rice Paste
- 250ml water
- 1 broth cube (anchovy or kelp-based)
- 2 Tbsp glutinous rice flour (sweet rice flour)
- 250ml water
- 1 broth cube (anchovy or kelp-based)
- 2 Tbsp glutinous rice flour (sweet rice flour)
Cooking Instructions
Step 1
First, prepare the glutinous rice paste. In a pot, pour in 250ml of water and bring it to a boil. Once boiling, add 1 broth cube and simmer for about 2 minutes to create a flavorful broth. Turn off the heat and set aside.
Step 2
To the warm broth, add 2 Tbsp of glutinous rice flour. Using a whisk or spatula, quickly stir to prevent lumps and ensure the flour is smoothly incorporated, creating a paste. Once the paste is ready, let it cool completely. Using hot paste can make the seaweed soggy.
Step 3
Take one sheet of Gimbap seaweed. Using a brush, thinly and evenly spread 2 Tbsp of sesame oil over one side of the seaweed. Applying sesame oil helps prevent the sheets from sticking together and adds both flavor and aroma.
Step 4
Sprinkle 2 Tbsp of toasted sesame seeds evenly over the sesame oil-coated side of the seaweed. Next, using a fine sieve, evenly dust 2 Tbsp of curry powder over the entire sheet of seaweed, ensuring there are no clumps. You can adjust the amount of curry powder to your liking.
Step 5
Now, prepare the other side of the seaweed sheet. Using a brush or spoon, spread the cooled glutinous rice paste thinly and evenly across the entire surface of the second side of the seaweed. This paste acts as the ‘glue’ that holds the seaweed layers together.
Step 6
Carefully place the seaweed sheet with sesame seeds and curry powder on top of the sheet coated with glutinous rice paste. Gently press down with your hands to ensure the layers adhere well. Pressing firmly helps the snack maintain its structure when baked.
Step 7
Arrange the assembled seaweed sheets on an oven pan. Bake in an oven preheated to 170°C (340°F) for about 5 minutes, using the convection setting or regular bake. Once the seaweed is lightly golden and crisp, remove it from the oven and place it on a wire rack to cool completely. Allowing it to cool fully prevents it from breaking when cut.
Step 8
Once cooled, cut the seaweed snacks into easy-to-eat portions. Typically, dividing each large sheet into four pieces makes them perfect for bite-sized enjoyment. Store the finished seaweed snacks in an airtight container to maintain their crispness for longer.
