Seasoned Seaweed Flakes is called Kimjaban in Korean. It is a delicious topping for a bowl of hot rice.
HOW TO USE KOREAN SEAWEED FLAKES?
- sprinkle over rice
- sprinkle on avocado toast
- over eggs
- over fish, or smoked salmon
- over tofu
- Sprinkle over ramen or noodles
- sprinkle over salads
RECIPES THAT CAN USE KOREAN SEAWEED FLAKES
Korean Seaweed Flakes 海苔芝麻松
Seasoned Seaweed Flakes is called Kimjaban in Korean. It is a delicious topping for a bowl of hot rice.
Place sesame oil and white sesame seeds into Thermomix® mixing bowl, sauté for 5 min | 120°C | Speed 1. Meanwhile, tear the seaweed into small pieces, set aside.
Add seaweed, salt and sugar, chop 20 sec | Speed 5. Scrap down the sides with spatula.
Cook without measuring cup 20 min | Varoma | Speed 1.
Put the measuring cup back on, chop again for 20 sec | Speed 5. Scrap down the sides with spatula.
Cook again without measuring cup 10 min | Varoma | Speed 1. Serve or store in airtight container.
(This step is optional, if you think the texture is crisp enough you can skip this step to serve)
Ingredients
Directions
Place sesame oil and white sesame seeds into Thermomix® mixing bowl, sauté for 5 min | 120°C | Speed 1. Meanwhile, tear the seaweed into small pieces, set aside.
Add seaweed, salt and sugar, chop 20 sec | Speed 5. Scrap down the sides with spatula.
Cook without measuring cup 20 min | Varoma | Speed 1.
Put the measuring cup back on, chop again for 20 sec | Speed 5. Scrap down the sides with spatula.
Cook again without measuring cup 10 min | Varoma | Speed 1. Serve or store in airtight container.
(This step is optional, if you think the texture is crisp enough you can skip this step to serve)
