From Crunch to Munch: The Irresistible Rise of Roasted Seaweed Snacks

Last year, Trader Joe’s kimbap went viral, playing a significant role in spreading the Korean food culture of roasted seaweed and rice throughout the United States. Naturally, people became more familiar with roasted seaweed and began to fall in love with its rich and crunchy texture. It is also known as a superfood and keto-friendly option with relatively low calories, boasting a much higher protein content than regular seaweed. In Korean dramas and movies, roasted seaweed is often featured on the dining table, making it a familiar sight. Now, you can easily find roasted seaweed in the ‘Asian Food’ or ‘Snack’ sections of any American supermarket.

The nutrients in a thin sheet of roasted seaweed, weighing just 2 to 3 grams, are incredibly diverse. Essential nutrients like protein and carbohydrates make up 70 to 80% of its content. It is a high-protein food, with the protein in five sheets of dried roasted seaweed equivalent to that in one egg. Although processed roasted seaweed can be eaten year-round, its taste and quality vary depending on the harvest season. Winter, the peak season, yields roasted seaweed with the highest protein content and best taste, containing about 30 to 40 grams of protein per 100 grams. With a protein score of 59, roasted seaweed surpasses the standard protein value, earning it the nickname “soybean from the sea.”

Ingredients:

• Roasted seaweed snack sheets
• Day-old rice
• Fiber-rich California Avocados, sliced and sprinkled with lime juice
• Toppings: sea salt, fresh herbs, sriracha mayo, sambal oelek, furikake

Directions:

1. Lay out roasted seaweed snack sheets on a plate or cutting board.
2. Top each sheet with a spoonful of room temperature day-old rice.
3. Drape lime-drizzled slices of California Avocados over the rice (2 slices per snack).
4. Add toppings to taste. Options include flaky sea salt, sliced scallion greens, torn cilantro, sambal oelek, furikake, and sriracha mayo.

This versatile snack can be prepared in advance and stored in the fridge, making it a quick and easy option for any time.

Ingredients:

• Wonton wrapper sheets
• Egg white
• Roasted seaweed sheets
• Vegetable oil
• Salt

Directions:

1. Brush egg white on top of a wonton wrapper sheet.
2. Place a sheet of roasted seaweed on top and brush with a bit more egg white to ensure it sticks.
3. Fry in a pot with vegetable oil on medium-high heat for 2-3 minutes until crispy.
4. Serve with a sprinkle of salt. Warning: These are slightly addictive!

Ingredients:

• Starchy potatoes (such as Russet or Maris Piper)
• Light olive oil
• Roasted seaweed (nori)
• Nutritional yeast
• Garlic powder
• Small dried shiitake (optional)
• Vegan mayo
• Miso paste

Directions:

1. Preheat the oven to 220°C / 425°F.
2. Slice potatoes and soak in cold water for at least 30 minutes.
3. Drain and dry the potatoes thoroughly.
4. Toss the potato slices in light olive oil and spread them out on a baking sheet.
5. Bake until crispy, turning once.
6. Grind roasted seaweed into a fine powder and mix with nutritional yeast and garlic powder.
7. For the miso mayo, mix vegan mayo with a touch of miso paste.
8. Sprinkle the seaweed seasoning over the baked chips and serve with miso mayo.

Ingredients:

• Dried seaweed sheets (gim or nori)
• Glass noodles (dangmyeon)
• Optional vegetables (garlic chives or carrots)
• Frying batter

Directions:

1. Prepare a simple version of Korean japchae noodles with glass noodles and vegetables.
2. Roll the noodles in dried seaweed sheets.
3. Coat each roll with frying batter.
4. Deep fry until crispy.
5. Serve with spicy rice cakes (tteokbokki) or enjoy as is.