Traditional Ways to Eat Laver

Dried or Toasted Laver

When the raw laver is unseasoned and simply dried or roasted quickly over a flame, it is often used for rice rolls, as part of banchan, and rolling sushi. You may purchase it dried and toast it yourself on the stove, or buy it roasted. If you are toasting it yourself, be sure not to over toast it; if it turns green, you have gone too far.

Seasoned Laver

The traditional method of cooking laver is to season it with sesame oil, salt, and maybe some soy sauce, and then toast it on the stove in a suk-sue. The resulting sheet of laver can be eaten in strips as a snack, with wine, or as a side dish. Another option is to grind the resulting sheet into a powder so that it can be sprinkled over rice. Laver can be purchased both of these ways.

Fried Laver

Whole sheets of fresh laver are cut into small pieces and fried in oil and seasoned with salt, sugar, and various sauces and spices depending on the desired flavor. This laver is perfect to sprinkle over rice dishes like onigiri (rice balls filled with salted salmon then wrapped in plain laver), bibimbop, boiled rice mixed with assorted vegetables, meat and sauce, and can also be eaten as a snack or with wine.

Deep-Fried Laver

Sticky rice glue is applied to a piece of dried laver and allowed to dry. Once dry, the sheet of laver, now coated in sticky rice, is deep fried. This method of preparation makes a delightful snack, similar to American potato chips, and can also be served as a side dish.