Laver Chips: A Delightful Taste of Korean Tradition

This dish is made by spreading glutinous rice paste on laver, sprinkling sesame seeds on top, then sun-drying and deep-frying the chips. Laver Chips were stored to serve as side dishes during the winter, just like Chili Pepper Chips and Perilla Leaf Chips. Glutinous rice paste is spread and flavored with soy sauce and sugar to the laver. Then, sesame seeds and chili pepper powder are sprinkled, then left to dry in the sun for half a day. Once dried, they are either grilled with sesame oil or deep-fried. Another way is to baste the chips with oil and roast or deep-fry them just before serving them with soy sauce and vinegar. Laver Chips are also a mainstay of temple food.

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