Crispy Miyeok Jaban (Seasoned Seaweed Snack)
A simple side dish made by stir-frying dried seaweed until crispy and tossing it in seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish fries dried seaweed in oil until it becomes nutty and delightfully crisp. Thanks to the natural salinity of seaweed, it comes together with just a sweet and nutty seasoning, without needing extra soy sauce or salt. Ready in under 20 minutes, it is wonderful as an everyday side dish.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)20 g (1 cup)
- Green chili pepper and red chili pepper1 each
- Cooking oil3 tbsp
Seasoning
- Sugar1 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot), rice syrup (jocheong))0.5 tbsp
- Ground toasted sesame seeds0.5 tbsp
- Toasted sesame oil
- It is best to use well-dried seaweed that is not damp.
Steps
1. Prepare 1 cup of dried seaweed. Shake the seeds out of the green chili pepper and red chili pepper, then thinly julienne them.
2. It is best to use well-dried seaweed that is not damp. Crush it into bite-sized pieces.
3. Heat a generous amount of oil in a heated pan and stir-fry the seaweed as if shallow-frying it.
4. Stir-fry over medium heat so it does not burn, and once the seaweed is crispy all over...
Add the julienned chili peppers and all the seasonings, mix thoroughly, then finish with toasted sesame oil.
Because the seaweed itself is salty, you do not need to season with soy sauce or salt.
Ppunwife's tips
- Because the seaweed itself is salty, you do not need to season with soy sauce or salt.
FAQ
Do I really not need to season it with soy sauce or salt?
The seaweed itself already holds a salty flavor, so it is sufficiently seasoned without adding any extra salt or soy sauce.
How should I control the heat when stir-frying the seaweed?
Keep the heat at medium so it does not burn, and stir-fry as if shallow-frying until the seaweed becomes crispy all over.
Can I use another sweetener instead of green plum syrup?
If you do not have green plum syrup, you can substitute corn syrup or rice syrup to make the seasoning.
