試すべき海藻レシピ5選（韓国風フライドチキン、ラーメン焼き、サラダ、スープ、手巻き）

試すべき海藻レシピ5選（韓国風フライドチキン、ラーメン焼き、サラダ、スープ、手巻き）

okay this is where it gets tricky when it gets big but whoa oh that was the first try that was not bad not bad [Music] today is all about seaweed absolutely everywhere in the world people eat seaweed just depends on what kind they actually have that is readily available and consumable by humans i love korean cuisine everyone knows that i always do a lot of korean recipes even though i’m completely not korean and probably do not do them traditionally or properly i just like putting my own spins on it we’re using this type of seaweed here which is also known as wakame or usually a brown seaweed it can also be very bright green this dish is extremely popular in korea it’s called miyok but it’s something that’s called also the birthday soup because people eat it on their birthdays but the reason behind that is because seaweed in general is just extremely nutritious so pregnant women or women who had just given birth for recovery in korea actually eat milk for breast milk production but also to help them recover with the pains of childbirth that’s why they call it the birthday soup but if you’re not pregnant it doesn’t matter you can still eat this it’s actually still really good for you seaweed in general could actually be considered a superfood in terms of all the nutrients that it brings to your body let’s get cooking so the brand i’m using today has two variants uh the big one with a small one depending on how much you actually need a little goes a very long way with this so what you wanna do is basically just open this up and then what you’re gonna get is this dry seaweed this then gets usually soaked well especially for the preparation that we’re gonna be doing now um gets soaked for five minutes before we boil it but you can also make a salad with this which i’m going to show you how to make later and that gets soaked for 30 minutes before getting blanched for just literally 30 seconds so it really depends on how we’re going to use it once you’ve soaked this with water literally just pouring water over it it’ll look something like this so it’ll completely expand and it will actually look like the seaweed you’re used to seeing in the sea which is really great it also has a really nice smell to it and has like a slight savory salty flavor already which is absolutely beautiful and that’s what’s going to give our soup all that beautiful flavor what’s really important after this has soaked properly it’s almost there here is that once it’s fully expanded which usually takes about five to ten minutes depending on the temperature of your water you can then cut it up into smaller pieces if you’re using big sheets but these are actually pre-cut so they’re absolutely perfect once you’ve pressed out all the water and strained it then we’re ready to go next bit of flavor that we want you can use different types of proteins for this i personally like using beef some people use pork chicken it’s really up to you and then we’re just gonna really thinly slice this season that with some salt and some pepper i like to add a little bit of sesame oil as well last little thing we’ll need is just some garlic like i told you this is a really simple recipe so the next thing we need to do is just combine everything in a pie so to this we’re going to add our beef our sesame oil and our seaweed just mix all that together this is not one of those recipes where you have to pre-sear things or cook things in order everything just gets put in the pot until it’s delicious [Music] so this is where you try it because remember we don’t have much seasoning there’s a little bit of soy sauce there’s some salt and some pepper uh with the beef so taste it and kind of decide what you need to add to it we can add a bit more salt but also you can use kind of like the korean miso or don jung which would be perfect for this so like i think one heaped teaspoon of that in here dissolved would be absolutely beautiful but if you want to add spices or chilies or anything to make it hot it’s really up to you [Music] let’s give this a try this soup is just so comforting i love that and obviously i don’t know if it’s traditionally eaten with rice but personally i think it makes a lot of sense to eat this with rice especially nice kind of like short green sushi rice so good let’s try the seaweed what i love about seaweed in general and milk is that you can eat a lot of it it’s really low in terms of calories but really high in terms of nutrient so you can eat tons of it and what’s really important is that it really does fill you up all right i’m going to show you one more way to make this in a salad version [Music] so this is called muchim which is basically using the mioc again but this time in a cold salad preparation so exactly the same thing we did a while ago in terms of soaking it except this time we’re going to be soaking it for 30 minutes because we’re only going to be blanching it for 30 seconds once this has blanched for 30 seconds all we’re gonna do is strain it add in some ice this is really just to shock back the temperature of the seaweed from hot to cold mix all that together [Applause] next thing we want to do is just quickly toast some sesame seeds so just get a pan out place some seeds in we’re just going to toast that until it’s nice and brown while waiting for that to happen we’re going to work on our dressing we have some organic rice vinegar some soy sauce and some honey last little step that i personally like doing is to grate a little bit of raw garlic in there if you don’t like the flavor of raw garlic you can completely omit it if you want and then we’re going to toss in our seaweed we’re going to cut it up so that it’s not too difficult to eat [Music] look at how beautiful and simple that is this is a type of dish that you could eat tons of especially if it’s really hot like it is in the philippines today this is going to taste amazing and really refreshing it’s like automatic i blow on things even though they’re really not hot this is like a cold salad it’s so light and cold but still something that you know if you eat tons of would really be filling at the end of the day [Music] japanese sushi is extremely popular but the koreans obviously have their own style which is called kimbap it also happens to be the name of the sheets that they use so today we’re going to be using these uh seaweed sheets what they call a yaki sushi nori seaweed over here and we’re going to be making like a korean egg roll omelette which i’m sure you guys have seen online this is the first time i make this by the way so if i mess it up i apologize in advance and then we’re gonna be rolling that tamaki style basically in the nori sheet with some avocado and some carrot and that egg roll and it’s gonna be absolutely delicious so we’re gonna start doing the omelette very simple uh crack five eggs into a bowl [Music] once your eggs are beaten we’re gonna go ahead and strain them then we’re going to add some rice wine and a pinch of salt this should feel like a really smooth and light batter next we’re just going to slice up some green onions and some carrots and some avocado so this is the tricky part um what we’re going to do is usually these are done in kind of like these square pans that are made for this type of omelette you can also use a small pen honestly like i’m using today not much of a difference in terms of flavor or texture the only big difference is the visual in terms of how it looks and how perfect it looks since we’re putting this inside of something else after honestly i don’t really care if it looks like a perfect like rectangle or cylinder we’re going to start by first brushing some oil on your pan and then we’re going to do this layer by layer very thin layers which is why i think it’s important to put it either in a cup or something that has a spout nice thin layer which we’re going to spread in our pan we’re going to wait for the top of those eggs to be about 80 percent done try to control that heat as much as possible as you’re cooking this we’re going to use our chopsticks to kind of go around the pan like this we’re trying to get this as clean as possible when it looks like this kind of like jammy yellowish almost like 80 done that’s when we add our cheese take a bit of quick melting cheese i’m using some mozzarella here again don’t worry about it being too perfect and then this is when we start rolling now i’m going to tuck the eggs on one side i’m going to add more olive oil to the pan and i’m going to do the exact same thing one more time put some eggs spread it in the pan wait for that to cook to 80 percent and then add in our cheese so forth and we’re gonna keep doing that all the time until we’re done with our five egg mixture [Music] at this point you can start adding things if you want i’ve seen some people add kind of like carrots in here and sugar and stuff i’m just going to add a little bit of my spring onions how far can he go i mean this is this is where it gets tricky okay this is where it gets tricky when it gets big but whoa oh that was the first try that’s not bad not bad i am quite impressed with myself look how perfect this is gonna be once you put it on here put it down so this looks pretty good if i had a square rectangle pen it would look even more compact um you can let this cool down a little bit you can even shape it like if you were to do this a couple of times and kind of let it cool i think it would hold its shape let’s cut it now and see what it looks like inside just give this a taste this actually looks really good look at that i don’t have breakfast as well it’s actually really nice so we’re going to cut this into logs that we can then fit onto our sheet so let’s do all of that first all the prep work let’s get it done first next up we have our sheets right here which we’re going to use so when you take these out you’ll see that there’s one side that always looks a little shinier than the other side this is kind of like on the rougher side and this is on the shinier side so the shinier side should always be the outside now there’s multiple ways you can cut this some people will cut it kind of like at a diagonal um how i like to do it is just cut it straight down the middle you want to keep these dry so that they stay kind of crispy and dry cut it nice and vertical nice and straight you’ll have something in this again shiny side stays down right next straighten that up to whatever is looking towards your waist so at least it’s nice and straight and now what we’re going to do is lay things out in a diagonal manner before we actually roll it so we’re going to start with our sushi rice nice thin layer japanese mayo carrot avocado omelette cup it press it down and then roll it you can then use water or anything to kind of press this down and keep this together or you can use a little bit of mayonnaise so that it should hold nicely just like that and so guys this is kind of like a nice simple way very rustic way of making um sushi let’s try it out oh glad you want that perfect bite of rice omelette mayo egg carrot and avocado each time you put this in your mouth and honestly if you want to do this with tuna with salmon with absolutely anything fresh that you think would be really good to wrap with rice go for it [Music] if the last dish was any indication we are moving all the way into fusion territory now i’m gonna be making like a karage style fried chicken so if you’ve had japanese fried chicken before karage it’s very lightly dusted with flour it doesn’t have a batter or crumbs or anything like that we’re going to take advantage of that to add additional seasoning to it by blitzing together our kimori chili flavor and some of our seaweed snacks over here these two things together are gonna be absolutely perfect kim nori comes in different flavors you have the chili flavor like i have today but you also have seafood flavor barbecue and the original so any of those variants would work perfectly for those dishes if you’ve had this before it is so addicting so it has seasoning already but it also has sesame seeds and it’s also kind of quite um it has like an oily sheen to it so this mixed with this oh that’s spicy it’s gonna be perfect to dust the fried chicken we’re gonna start with some chicken thighs now we need to marinate everything so i got some soy sauce mirin and some cooking rice wine or some sake you could also use some soju if you want to that we’re gonna add a little bit of salt and then we’re gonna add in some garlic and some ginger just mix everything together and then all that goes into the fridge for at least two hours if not overnight while waiting for that to happen we’re gonna make our little dust grab your kim nori i’m going to put that into our blender and then to that we’re going to add a couple of pieces of our dried seaweed snack and this is basically going to be our coating coat salt so we’re going to add a little bit of salt to the blender as well we want to stop when we get a nice fine dust that is going to be absolutely beautiful when tossed around with our chicken and because there’s oil in this already look how sticky it is so that’s gonna really cling on to our chicken pieces once it’s fully marinated and once your oil is hot then we’re pretty much good to go so all we’re gonna do is take our little piece of chicken and that gets dusted straight into the cornstarch really important for you to shake off that excess and then that goes straight into the oil [Music] this looks so delicious it’s lightly dusted lightly seasoned with our seaweed so it should be nice and crisp that with a little bit of lemon juice that crispy skin looks really good and because it’s such a simple marinade and such a simple coating the seaweed really comes through i mean you can put on rice you could probably put on some noodles so good so at this point in time absolutely everyone has heard of sushi bake it was probably one of the biggest trends to come out of 2020 simply because it’s so easy and simple to put together and because it feels so bad boy when you eat it and it has all those flavors that you really love and it’s just really delicious and comforting a lot of the ingredients that go in there are not necessarily healthy but they’re delicious so we’re going to stick with that um first thing we want to do is make kind of like a quick furikake so i’ve got some sesame seeds here that i’m toasting and that’s going to be mixed in with our rice and then used as a topping for the rice very simple i’ve got some sushi rice it’s been cooked that goes in a bowl and then we’re going to season that very simply with a little bit of sugar and a little bit of rice vinegar this should loosen everything up next and this is where i’m changing it up a little bit if you’re from the philippines this won’t shock you if you’re not from the philippines this will shock you we like to eat our noodles with rice on the same plate at the same time and usually it’s bunset with rice but today we’re going to be using ramen noodles with our rice and that’s going to become a sushi ramen bake so this goes into some boiling water for about five minutes until cooked for our furikake we have our toasted sesame seeds that goes into a plate to that we’re gonna be adding our kimnori original that goes with the sesame seeds add a bit of sugar to that and then scrunch up everything together that goes into our rice and we’re going to save some for our topping later nice little thin layer right at the bottom of our baking dish next for our cream mix so we’re gonna be using some japanese mayo that’s gonna be mixed in with some cream cheese and some sriracha [Music] our noodles are now fully cooked we’re gonna go and season them with a little bit of sesame oil and then we’re going to cut them up that goes onto the rice we actually don’t want to put too much the first time i did sushi bake i ended up putting way too much starch it should really be just a thin layer of rice and here we’re adding a thin layer of noodles but primarily we want that kanye mix to be like that main component [Music] i mean would i eat it every day definitely not i mean it’s super heavy but it’s so good i feel like this is the type of food that you eat when you like you know it’s late at night if you have no idea what you want to put together you look at your fridge and you figure out okay all these ingredients can work and then you put in a pot and put that in the oven and it actually really works so if you guys are tired of your regular sushi bakes try adding some ramen noodles to it and some seaweed and trust me it’s gonna taste very different but just as good so there you have it five ways to use lots of different seaweed products hopefully that inspired you a little bit to try some of your own i’ll put all the details in the description box below in terms of where you can find these products in the philippines but they’re basically available nationwide in all your major supermarkets and online groceries um and yeah i hope you try them because they’re really delicious i can’t really choose a favorite if there’s one that i would eat again like right now it’d be that fried chicken with the nori seaweed so good um thanks for watching guys i really hope you enjoyed that please make sure to subscribe to feature and i’ll see you guys on the next episode peace out [Music] um [Music] you

Seaweed has become a popular super food but its been used in recipes for hundreds of years! Here are five recipes by Erwan Heussaff.

All products in the video are officially distributed by Nextrade PH.

Products used: Gogeumdo Premium Korean Dried Seaweed (Mi Yeok), Yaki Sushi Nori Seaweed, Kimnori Chili Korean Crispy Seaweed, Kimnori Original Korean Crispy Seaweed, Hana Food’s Seasoned Seaweeds

The products are also available in all leading supermarkets nationwide or simply shop from home through Nextrade’s official website: www.kpopfoods.com.ph

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TIMESTAMPS
Intro (0:00)

Miyeokguk Soup (1:35)
20g dried Miyeok
150g rib eye
Salt and pepper
½ tsp sesame oil
2 cloves of garlic
2 Tbsp soy sauce
4 to 5 cups of water
2 tsp Doenjang

Miyeok Muchin (5:27)
30g dried Miyeok
1 cup sliced white onions
1 tbsp toasted sesame seeds
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp honey
1 clove of garlic

Eggroll Temaki (7:35)
5 large eggs
1 Tbsp cooking rice wine
Salt
2 green onions sliced
1 carrot sliced
1 avocado
1 cup of mozzarella
Olive oil
1 pack of Yaki Sushi Nori sheets
1 cup of cooked sushi rice
Japanese mayonnaise
Soy sauce and wasabi to dip

Seaweed Chicken (13:24)
400g chicken thighs, boneless
2 tbsp soy sauce
1 tbsp mirin
1 tbsp rice wine
Pinch of salt
3 cloves of garlic
1 tbsp of grated ginger
1 cup of Kimnori chili flavour
2 packs of Dried Seaweed snacks
1 cup of cornstarch
Lemon to serve

Seaweed Ramen Bake (16:31)
2 cups cooked sushi rice
1 tsp of white sugar
2 tsp rice vinegar
1 pack of RAMEN NOODLES
FURIKAKE
1/3 cup sesame seeds
½ cup Kimnori original flavour
1 teaspoon salt to taste
1 teaspoon sugar to taste
1 big ripe mango diced
2 tsp sesame oil
1 1/2 cups Kani shredded or cut into chunks
¼ cup Japanese mayonnaise
1 cup of cream cheese
1 tablespoon Sriracha
salt to taste
20 sheets Korean roasted seaweed sheets

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Kashka Gaddi – Content Producer
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