Crispy Geonparae Bokkeum (Stir Fried Dried Green Laver)
A simple side dish made by stir-frying cleaned dried green laver in oil until crispy and seasoning it with sugar and salt.
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 is a super-simple side dish made by tearing dried green laver into bite-sized pieces and stir-frying it in plenty of oil. Stir-frying over low heat until the oil is thoroughly absorbed helps keep it crispy for a long time. Seasoned with sweet and salty sugar and salt and finished with toasted sesame oil, it makes a great side dish for kids.
- Servings
- about 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried green laver (parae)1 sheet, 30 g
- Oil5 tbsp
Seasoning
- Sugar1 tbsp
- Salt1 tsp
- Toasted sesame seeds
- Toasted sesame oil
- 5 minutes to prepare
- While preparing it, pick out any impurities or debris that might be mixed in.
- Cutting up dried seaweed or soggy dried seaweed sheets and stir-frying them this way also makes a wonderful side dish.
Steps
1. This is 1 sheet of dried green laver, and it is quite thick.
It seems to be about 2 times the amount of other dried green laver.
2. Tear it by hand into bite-sized pieces.
3. While preparing it, pick out any impurities or debris that might be mixed in.
4. Heat a pan, add oil, and stir-fry over low heat so it does not burn.
To keep it crispy for a long time, it is best to use a generous amount of oil and stir-fry over low heat for a long time until the oil is fully absorbed and it turns crispy.
5. Add the sugar and salt, mix evenly, and then...
6. Turn off the heat, add the toasted sesame oil and toasted sesame seeds, and finish up.
Ppunwife's tips
- To keep it crispy for a long time, it is best to use a generous amount of oil and stir-fry over low heat for a long time until the oil is fully absorbed and it turns crispy.
FAQ
Is there a secret to keeping it crispy for a long time without getting soggy after stir-frying?
If you add plenty of oil and stir-fry it over low heat for a long time until the oil is thoroughly absorbed into the dried green laver, it will stay crispy for a long time.
Can I make this with other types of seaweed instead of dried green laver?
Cutting dried seaweed or soggy dried seaweed sheets into bite-sized pieces and stir-frying them the same way also makes an excellent side dish.
What should I watch out for when preparing dried green laver?
While tearing it into bite-sized pieces with your hands, be sure to carefully pick out any impurities or debris that may be mixed in.
