Chewy Perilla Leaf and Dried Laver Salad
(Quick & Easy Meal) Perilla Leaf and Seasoned Dried Laver Salad
Don’t let your leftover roasted dried laver from winter go to waste! As summer approaches, it can lose its crispness and develop an odor. Here’s a delicious way to use it up before then. This recipe transforms simple dried laver into a delightful side dish with the aromatic addition of perilla leaves.
Main Ingredients- 20 sheets of unseasoned roasted dried laver (adjust quantity as needed)
- 5 fresh perilla leaves
- 1 Korean green chili pepper
Seasoning Ingredients- 2 Tbsp soy sauce (for savory depth)
- 1 Tbsp traditional Korean soy sauce (for a richer, fermented flavor)
- 3 cloves garlic, minced (for a fresh, pungent kick)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for added texture and nutty flavor)
- 20 Tbsp kelp broth or water (to moisten the ingredients and help flavors meld)
- 2 Tbsp soy sauce (for savory depth)
- 1 Tbsp traditional Korean soy sauce (for a richer, fermented flavor)
- 3 cloves garlic, minced (for a fresh, pungent kick)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for added texture and nutty flavor)
- 20 Tbsp kelp broth or water (to moisten the ingredients and help flavors meld)
Cooking Instructions
Step 1
First, prepare the unseasoned dried laver you roasted and saved from winter. Hold the laver by its edges and cut it into bite-sized pieces, about 2-3 cm wide, using scissors or a knife. The roasted laver will add a chewy texture and a wonderful savory flavor to the salad.
Step 2
Finely mince the Korean green chili pepper after removing its stem. Wash the perilla leaves thoroughly under running water, pat them dry, then stack them, roll them up tightly, and slice them into very thin strips (julienne). The perilla leaves’ fresh aroma will beautifully complement the seasoning.
Step 3
If you have fresh garlic, thinly julienning it will provide a delightful pungent bite. This adds another layer of flavor complexity. If you prefer, you can mince 3 cloves of garlic finely instead.
Step 4
In a large mixing bowl, combine the cut dried laver, julienned perilla leaves, and julienned or minced garlic. Using a large bowl will make it easier to mix everything thoroughly without crushing the ingredients.
Step 5
Now, let’s make the delicious seasoning. Add 2 tablespoons of soy sauce and 1 tablespoon of traditional Korean soy sauce to the bowl. Pour in 20 tablespoons of kelp broth or plain water. Using kelp broth will give the dish a deeper, more nuanced flavor.
Step 6
To the seasoning mixture, add 1 tablespoon of corn syrup (or rice syrup) for a touch of sweetness and gloss, 1 tablespoon of sesame oil for its rich aroma, and 1 tablespoon of toasted sesame seeds for texture. Stir everything together well until the seasoning is evenly combined.
Step 7
Pour the prepared seasoning over the ingredients in the bowl. Gently toss everything together using chopsticks or a spatula. Be careful not to break the dried laver while ensuring the seasoning coats all the ingredients evenly. Mix until the perilla leaves’ fragrance, the laver’s savoriness, and the garlic’s pungency are well blended.
Step 8
Voila! Your tempting Perilla Leaf and Dried Laver Salad is ready. This freshly mixed salad is wonderfully moist and has a clean, refreshing taste. It’s perfect served over rice like a bibimbap topping or as a side dish with grilled meats like samgyeopsal. Enjoy this delightful way to use up your leftover dried laver!
