Korean Roasted Seaweed
Seaweed is one of the few things I try not to think about as I’m eating it, because it weirds me out otherwise. Its name alone sounds unappetizing. Then factor in what seaweed actually is—a plant that grows in the ocean with who knows what else growing or swimming around it. Yuck.
So I was pleasantly surprised by the taste of this Korean Roasted Seaweed…
that comes in a convenient tray. Because I’m all about convenience, in case you haven’t noticed.
It’s paper-thin and light (see the individual sheets?), and crackles and melts in your mouth as you chew it.
It’s also salty (see the salt granules?), which is a good thing here, because I can forgive a lot of things with a little salt added.
Anyone else feeling a bit seasick after looking at these photos?
I like to break seaweed like this over a bowl of rice and fish. Or add it to miso soup (I make my own). I don’t find it weird but it’s not something I’ve thought much about.
Marilee: Other people have told me they like eat this seaweed over rice, too. I’m going to have to try that!
- Cindy
Oh my gosh, this stuff is SOOOOOO good! Seaweed, rice, and Furikake.
Lian: I’ve seen furikake at the Japanese supermarket but never tried it. I totally want a bowl of rice with furikake, the seaweed I photographed, and fish. I was surprised at how tasty the seaweed was, since I’d only ever eaten it in sushi and not as as snack like this.
- Cindy
You’ve never had Furikake? Ohhh my gosh you have missed out. You need to try it. I like the kind that has a bunch of small pink things (Maybe they’re eggs?) Maybe it’s Ebi(shrimp). I can’t remember. I used to make sushi with that and scrambled eggs. “Sushi” haha. (My take on it.)
Lian: All right—you’ve convinced me that I’ve got to try furikake. So don’t be surprised if you see it on this Web site.
- Cindy
Haha, awesome. Also, my sister likes it so much, she just eats it straight out of the container. Just pours some into her hand. There are many different kinds/flavors of Furikake though. If you don’t like one, maybe you’ll like another.
I’ve been eating seasoned seaweed since I was very small and have a certain expectation when I open a package. For me, Korean seaweed doesn’t meet that expectation. Not a fan of Korean seaweed.
I looooooooooooooove to eat the seaweed with rice (scooping up the rice with the seaweed) and occasionally, by itself but not very often.
A bowl of sticky rice, furikake, bonito flakes and a bit of soy sauce . . . then scoop it up with the Nori (japanese version) . . . heaven.
Bianca-san
Bianca-san: Thank you for visiting and for your comments. This is pretty much the first roasted seaweed I’ve tried, so I have nothing else to compare it to, like you do.
I’ve been meaning to try Japanese ones, though. Do you have a favorite one or brand? My Japanese supermarket carries a big selection, and I imagine it can be a bit overwhelming trying to choose one.
Japanese seaweed (nori) tends to be a bit thicker. I’m sure you noticed how light and airy the Korean kind was, yes? Japanese nori is perfect (in my opinion) for wrapping around rice – it doesn’t break apart as easily as Korean seaweed.
I don’t really stick to one brand over another. I’m quite frugal so I tend to buy the more affordable one.
However, I do like to buy my nori in containers like this: http://img.alibaba.com/photo/227555067_4/ajituke_nori_seaweed.jpg
Sometimes you can find individually wrapped packages of the nori inside these plastic jars. If they have those, I’ll buy that because the nori stays fresher, longer.
If you happen to buy the nori where all the little sheets are “free” and open inside the jar, you must eat it fairly quickly or it will go stale. You’ll know this happens when you open the jar and the nori is all stuck together. Of course, you could try and rescue it by drying it again if you have a gas stove (use chopsticks to hold the nori over the flame since the pieces are so small).
Sorry I don’t have a brand name for you, but usually if it says “seasoned seaweed” or “teriyaki” that’s normally something I get.
Good Luck!
I’ll try & take a picture next time I buy my nori.
Bianca-san
Bianca-san: Thanks for your detailed answer! I’m excited to examine the nori selection at my Japanese supermarket the next time I go there.
I love korean seaweed. It’s crispier and more flavourful than japanese seaweed due to the salt,roasting and sesame oil.
I love to wrap mine around some korean brown rice and fish (unagi, mackerel, etc.). It’s delicious and healthy.
I love Korean seaweed so much that I can eat it for lunch and dinner!!
I discovered it six month ago and ever since I found it in the nearest market, I buy 10 pack @ a time, each pack has 3 and they last less then a week. My husband and my kids love it. I tried to introduce it to some friends but they could not stand the taste. I think they are so wrong, plus it is so good for you!
I think it’s funny how on a packet of seaweed, there’s a picture of grapes.
@Lian
What’s so funny? it means the seaweed was roasted in grape seed oil.
Oh! Really? Wow, I never would have made the connection. I don’t know Chinese or Korean. Well, I can read a few of the Korean characters, but I can’t understand them (What it means in English).
Lian: I didn’t make the connection, either. And I can’t read any characters of any Asian language.