Wood-Fired Kelp-Wrapped Fish (Korean Style) | Arteflame

Introduction

There is something almost magical about unwrapping a parcel of food at the table. With this Korean Grilled Kelp Wrapped Fish, the aroma hits you first—a beautiful blend of smoky char from the grill and the savory, briny scent of the ocean. The kelp acts like a natural steamer, keeping the white fish incredibly moist while infusing it with deep umami flavor. It is a sensory experience that brings the seaside right to your backyard, perfect for a light summer dinner or an impressive meal to share with friends.

Why This Recipe Works

I adore this recipe because it looks sophisticated enough for a dinner party but is surprisingly simple to pull off on a weeknight. The Arteflame grill provides the consistent, high heat needed to crisp the kelp without burning the delicate fish inside. It is a healthy, low-carb meal that feels indulgent thanks to the rich texture created by the steaming technique, balancing the natural sweetness of the fish with the earthy depth of the sea.

Chef's Tips

• Hydration matters: Do not over-soak the kelp; 15 minutes is usually perfect to make it pliable without turning it slimy.
• Heat control: Start the parcels near the hotter center of the cooktop to sear the kelp, then move them to the outer ring to finish cooking the fish gently through radiant heat.

Swaps & Substitutions

If you cannot find halibut or sea bass, salmon creates a rich, fatty variation that pairs beautifully with the seaweed. For a vegetarian twist, wrap thick slabs of firm tofu or King Oyster mushrooms instead of fish.

Ingredients

The Fish and Wrapper

• 4 fillets of white fish (Halibut, Cod, Sea Bass, or Snapper), approximately 6 oz each
• 4 large sheets of Dried Kelp (Dashima / Kombu), large enough to wrap the fillets
• 2 tbsp Sake or Dry White Wine
• 1 tbsp Sesame Oil
• 1 tsp Sea Salt
• 1/2 tsp White Pepper

The Dipping Sauce (Yangnyeom-jang)

• 3 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Toasted Sesame Oil
• 1 tsp Gochugaru (Korean Red Chili Flakes)
• 1 tsp Toasted Sesame Seeds
• 1 stalk Green Onion, finely chopped
• 1 clove Garlic, minced

Instructions

Step 1: Rehydrate and Prep the Kelp

1. Gently wipe the dried kelp sheets with a damp cloth to remove excess dust, but leave the white powder (mannitol) as it contributes to the umami flavor.
2. Soak the kelp sheets in a large bowl of cold water for about 15 to 20 minutes until they become pliable and soft.
3. Remove the kelp from the water and pat dry with paper towels. If the sheets are too thick or tough, you can gently score them with a knife to make them easier to eat later.

Step 2: Season and Wrap the Fish

1. Pat the fish fillets dry to ensure the seasoning adheres properly.
2. Rub each fillet with sake (or white wine) and sesame oil, then season generously with sea salt and white pepper.
3. Place a fish fillet in the center of a rehydrated kelp sheet. Fold the kelp over the fish tightly, like a parcel or burrito, ensuring the fish is completely enclosed.
4. If necessary, use a toothpick or a strip of green onion to tie the kelp shut, though the moisture usually helps it seal on its own.

Step 3: Fire Up the Arteflame

1. Preheat your Arteflame grill. You want to establish a medium-high heat zone on the flat cooktop griddle.
2. Lightly oil the cooktop with a high-smoke point oil to prevent sticking, although the kelp is naturally forgiving.
3. Wait until the grill reaches the optimal searing temperature before placing the fish down.

Step 4: Grill to Perfection

1. Place the kelp-wrapped fish parcels directly onto the flat steel cooktop.
2. Grill for approximately 5 to 7 minutes on the first side. You want the kelp to blister slightly and develop a nice sear, which adds a smoky flavor.
3. Carefully flip the parcels and grill for another 5 to 6 minutes on the other side, or until the fish inside is opaque and flakes easily (you can test by inserting a metal skewer into the center; if it enters easily and comes out warm, it is done).
4. Remove from the grill and let them rest for 2 minutes before serving.

Tips

To master this dish, timing and moisture control are everything. When rehydrating the kelp, be careful not to soak it for too long, or it can become slimy and difficult to handle; you want it pliable but still holding a bit of structural integrity. If you are using particularly thick fillets of fish like halibut, consider scoring the fish lightly before marinating to allow the sake and sesame oil to penetrate deeper into the flesh. Utilizing the different heat zones of the Arteflame is crucial here. Start the parcels closer to the center to get a quick sear on the kelp, then move them slightly toward the outer edge of the cooktop to allow the fish to finish cooking through gentle radiant heat without burning the kelp wrapper. Always serve with the dipping sauce on the side, as the kelp is naturally salty.

Variations

This recipe is incredibly versatile and can be adapted to suit various palates. For those who enjoy a spicier kick, try brushing the fish fillets with a thin layer of gochujang (Korean chili paste) mixed with honey before wrapping them in the kelp. If you prefer a brighter, citrusy profile, place thin slices of lemon and a sprig of dill inside the kelp wrapper directly on top of the fish before grilling. You can also swap the protein; while white fish is traditional, salmon works beautifully, as its natural oils pair wonderfully with the briny kelp. For a vegetarian option, replace the fish with a thick slab of firm tofu or a large King Oyster mushroom, seasoning it heavily with soy sauce and sesame oil. Another popular variation involves adding a thin slice of daikon radish inside the wrap for added crunch.

• Spicy Gochujang Glaze: Brush fish with chili paste before wrapping.
• Citrus Infusion: Add lemon slices and herbs inside the parcel.
• Salmon Twist: Use fatty salmon instead of white fish for a richer taste.
• Vegetarian Option: Use firm tofu or King Oyster mushrooms.
• Garlic Butter: Add a pat of garlic butter inside the wrap for a fusion style.

Best pairings

Korean Grilled Kelp Wrapped Fish is a dish that demands companions that balance its savory, oceanic intensity. The most essential pairing is a bowl of steaming hot, short-grain white rice, which acts as a neutral canvas for the salty, umami-rich fish. A selection of banchan (Korean side dishes) is also highly recommended to complete the meal; kimchi is a must-have for its acidity and crunch, which cuts through the richness of the sesame oil. Spinach seasoned with garlic and sesame (Sigeumchi-namul) or spicy cucumber salad (Oi-muchim) adds freshness. Beverage-wise, this dish pairs exceptionally well with Soju or a crisp, dry sake. If you prefer wine, a bright Sauvignon Blanc or an unoaked Chardonnay will complement the white fish without overpowering the delicate flavor of the kelp. For a non-alcoholic option, a cold barley tea is refreshing and traditional.

Conclusion

Grilling fish wrapped in kelp on the Arteflame is more than just a cooking method; it is a sensory experience that connects you to the culinary traditions of Korea. The process infuses the fish with a depth of flavor that simple grilling cannot achieve, resulting in a dish that is juicy, savory, and incredibly healthy. The visual appeal of the charred green kelp parcels against the sleek steel of the grill makes for an impressive presentation that is sure to wow your guests. Whether you are a seafood lover looking for new flavors or a grilling enthusiast eager to try a new technique, this recipe delivers on all fronts. Enjoy the harmony of textures and flavors, and let the Arteflame bring out the very best in your fresh ingredients.