Recipes with roasted seaweed

8 recipes that use roasted seaweed, with photos, step-by-step instructions and cook times. The quickest, Kimchi fried rice, takes 15 minutes. It is most often cooked with garlic, spring onion and toasted sesame seeds.

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Bibimbap

Bibimbap (비빔밥) means 'mixed rice': a bowl of warm rice topped with small heaps of separately seasoned vegetables, a fried egg and a spoonful of gochujang sauce, all stirred together at the table. The city of Jeonju in North Jeolla province is famous for it and serves it with a dozen or more toppings; this home version keeps five that are easy to find. Each vegetable is cooked on its own so it keeps its colour and texture, and the sauce brings sweetness, heat and a nutty sesame finish. Serve with kimchi and a light soup. Chef's tip: season every vegetable on its own, lightly, and taste each one. If each heap is good alone, the mixed bowl will be balanced; if they are all dressed alike, the bowl tastes flat.

45 minRice & Grains

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Kimchi fried rice

Kimchi fried rice (김치볶음밥, kimchi bokkeumbap) is the dish Korean households all over the country make when the kimchi has turned sour and there is leftover rice in the fridge. The kimchi and its juice are fried first so they caramelise, then the rice is tossed through until every grain is red, tangy and a little smoky. A fried egg with a runny yolk on top makes it a meal. Use well-fermented vegetarian kimchi, such as the baechu kimchi in this collection; many shop-bought kimchis contain fish sauce or shrimp, so check the label. Chef's tip: the kimchi must be properly sour, at least two or three weeks old. Fresh kimchi makes a flat, watery fried rice; fry it until it catches slightly before the rice goes in.

15 minRice & Grains

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Vegetable mandu-guk

In Seoul and the surrounding Gyeonggi province, the first meal of Seollal (Lunar New Year) is often mandu-guk (만두국): plump dumplings and coin-shaped rice cakes floating in clear broth, finished with ribbons of yellow and white egg and strips of toasted laver. The northern half of the peninsula has always favoured dumplings over rice cake soup, and Seoul families tend to combine the two. These mandu are filled with tofu, glass noodles, cabbage, mushrooms and chives, and the broth is a kelp and shiitake stock instead of beef. Fold the dumplings a day ahead and the soup comes together in 15 minutes. Chef's tip: squeeze the tofu and cabbage hard in a cloth; a wet filling turns the wrappers soggy and the dumplings split in the pot.

75 minSoups

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Gamja ongsimi

Ongsimi (옹심이) means 'little bird egg' in the Gangwon dialect, and it describes the small, chewy dumplings that Gangneung cooks make from grated potato and its own starch. Gangwon's mountains grow more potatoes than rice, and ongsimi restaurants around Gangneung still serve the dumplings in plain anchovy or kelp broth with courgette, sometimes with knife-cut noodles added. This version uses kelp and shiitake, so it is vegan and gluten free if you season with tamari. The dumplings are translucent, slippery and springy, nothing like gnocchi. Chef's tip: let the potato water stand until the white starch settles at the bottom, then add every bit of that starch back to the grated potato; it is what makes the dumplings chewy.

55 minSoups

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Makguksu

Chuncheon, the lake city in Gangwon, is famous for two things: spicy grilled chicken and makguksu (막국수), coarse buckwheat noodles served icy cold. The name roughly means 'roughly made noodles', and the dish started as simple farm food in a region where buckwheat grew better than rice. In summer, makguksu houses serve it in a sweet, sour and spicy dressing with crunchy cucumber, sweet pear and sesame, often with a jug of chilled broth on the side to pour in halfway. This one is dressed with gochujang, vinegar and pear, and a cold kelp broth. Chef's tip: rinse the cooked noodles under cold running water and rub them between your hands until the water runs clear, then chill them in iced water; that washes off the starch and gives them their springy bite.

25 minPasta & Noodles

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Jeonju kongnamul gukbap

Jeonju, the North Jeolla city known for bibimbap, starts its day with kongnamul gukbap (콩나물국밥): a scalding clay bowl of clear soybean-sprout broth over rice, sharp with garlic and chilli, served before dawn to market traders and, famously, to anyone with a hangover. Many Jeonju shops bring a half-cooked egg in a separate cup, which you season with a little broth and crumbled seaweed and slurp first. The usual broth is anchovy based, with salted shrimp at the table; here it is kelp, shiitake and soup soy sauce. Chef's tip: keep the lid on while the sprouts cook and don't open it until they are done; lifting it early is said to give them a raw, grassy smell.

35 minSoups

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Jeonbok juk

Jeju's haenyeo, the island's women free-divers, have gathered abalone from its rocky coast for generations, and porridge made with it is a favourite breakfast on the island. Restaurants near the harbours and many hotel breakfast tables offer it, often a soft green-grey from the abalone guts cooked into the rice. It's gentle, warming food, also cooked for anyone who is unwell or tired. Frozen cleaned abalone works well; the porridge is just paler without the guts. Chef's tip: toast the soaked rice in sesame oil with the abalone until the grains turn translucent at the edges before adding any water; it gives the porridge its nutty flavour.

50 minBreakfast & Brunch

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Gogi guksu

Gogi guksu goes back to Jeju's village feasts, where a pig was slaughtered for a wedding or funeral and its bones were boiled into broth for noodles to feed everyone. In Jeju City there is now a street of noodle restaurants near Samseonghyeol shrine, popular for a quick lunch and with visitors fresh off the plane. The broth is cloudy and rich, the noodles are thick and chewy, and the slices of boiled pork on top are often from the island's black pigs. Diners add chilli flakes and spring onion as they like. Chef's tip: dip the cooked noodles into the hot broth in a sieve for 20 seconds before they go in the bowl; they heat through without going soft.

180 minSoups

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Goes well with roasted seaweed