Crispy and Savory Geonparae Jaban (Seasoned Dried Green Laver)
A savory side dish made by toasting dried green laver in a dry pan and tossing it with soy sauce and toasted sesame oil.
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 →
Toast dried green laver in an ungreased pan until crisp, then gently toss with soy sauce, toasted sesame oil, and toasted sesame seeds to finish. It is mild and non-spicy, making it wonderful as a side dish for children or as an ingredient for rice balls. Simple to make and great to keep on hand.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried green laver (parae)30 g
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Sugar1 tsp
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
- From a 100g bag of dried green laver, cut off about 1/3, which is 30g, and tear it by hand into smaller pieces that are easy to stir-fry in a pan.
Steps
A bag of dried green laver is about 100g.
We will make the jaban with 30g, which is about 1/3 cut from the bag.
First, tear it into small pieces by hand so that it is easy to stir-fry in a pan.
Toast it in an ungreased pan over low heat until crispy, making sure it does not burn.
After letting it cool, crush it with your hands into bite-sized pieces.
If you plan to eat it as a side dish, you do not need to crush it finely into powder.
Drizzle in the regular soy sauce and toasted sesame oil, and add the toasted sesame seeds after grinding them slightly.
Toss everything gently and evenly by hand to finish.
Ppunwife's tips
- If you plan to eat it as a side dish, you do not need to crush it finely into powder.
FAQ
Should I add cooking oil to the pan when stir-frying the dried green laver?
Toast it in a dry, ungreased pan over low heat until it becomes crispy, making sure not to burn it.
How finely should I crush the toasted green laver?
After letting the toasted green laver cool, crush it by hand; if it is for a side dish, you do not need to crush it too finely into a powder.
How can I use the finished geonparae jaban?
You can use it as a garnish for vegetable bibimbap or tteokguk, use it as an ingredient for rice balls, or mix in stir-fried tiny dried anchovies to make a side dish.
