Baek Jong-won's recipes for seasoned green laver and green laver pancakes

In particular, culinary researcher Baek Jong-won drew attention by revealing a recipe for seasoned green laver (parae), which is one of the simplest ways to eat it. Let's look at recipes for seasoned green laver and green laver pancakes that you can easily make at home.

Let's look at the seasoned green laver recipe revealed by culinary researcher Baek Jong-won. The ingredients to prepare are as follows: half a bundle of green laver, radish, salt, sugar, vinegar, minced garlic, soup soy sauce, and sesame seeds. Depending on your preference, you can use onion instead of radish. First, thinly slice the prepared radish. The radish must be salted first; if the radish is sliced too thickly, it will take a long time, so thin or moderate thickness is best. Sprinkle salt on the julienned radish to lightly pickle it. While the radish is pickling, wash the green laver. Due to the nature of green laver, foreign substances often get caught in it, so they must be carefully picked out during the washing process. Once the pickled radish has sat for a while, it will release moisture. Squeeze the water out tightly and place it in a bowl. To the squeezed radish, add 1.5 tablespoons of sugar, 3 tablespoons of vinegar, and half a tablespoon of soy sauce, and mix well. Then, squeeze the well-washed green laver and mix it with the radish. Add half a tablespoon of minced garlic while mixing the green laver and radish. Taste it while mixing and add more seasoning to suit your palate.

Green laver pancakes are a dish that can only be enjoyed in winter. Let's look at a recipe you can easily make at home. The recipe for making green laver pancakes is quite simple. You need one pack of green laver and pancake powder. Depending on your preference, you can also add lotus root or seafood. When cooking dishes involving green laver, the washing process is the most important. Wash it thoroughly with coarse salt under running water, then rinse several times. You must remove all the dark brown foreign substances seen while washing the green laver. Once washed, squeeze the green laver tightly to remove moisture, then cut it several times with scissors into bite-sized pieces. Add pancake powder to the cut green laver. Since the green laver itself holds moisture, take care when adjusting the consistency. Fry the well-mixed batter in an oiled pan to finish. You can dip it in regular soy sauce or serve it with wild chive sauce (dallae-jang).

[Fam Times = Reporter Kim Ji-soo]