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Oct 15, 2007 08:57 AM

Korean seaweed

last week I went too a Korean grocery store, and bought a pack of Korean seaweed for my sushi. It says nori seaweed sheets on there, so I expect them to be the same as the Japanese ones. however, this one is a lot more porous, thinner and saltier, with grains on salt that stick to my fingers which I can lick off. I double them up to use and it was okay, but my question is:

is that how Korean seaweed sheets are like, so if I need to buy nori for making sushi I have to stay with the Japanese ones, or there are different types and there are certain words I need to look for to make sure I get the right type?

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  1. You're probably better off getting Japanese nori for your roll sushi. The Korean product is OK for flaking over your yaki soba. In my area Japanese brands are often cheaper at Korean markets.

    1. I think Koreans use unsalted thick seaweed for making kimpab. Those salty thin ones are for snacks, just eating it like chips. I have seen salty and also salt with chili. Because they are thin and might break apart when you roll, you could use them for taco inspired build your own sushi wraps self assembled at the table while you eat.

      1. It seems that you purchased the roasted, salted and oiled seaweed. Korean shops do carry the untreated nori you're thinking of. You have to read the ingredient label very carefully.

        1 Reply
        1. re: Miss Needle

          well - I don't know Korean and those minimal labeling aren't very useful at all...

          But thanks everybody for the info!

        2. like miss needle said, korean gim is roasted, brushed with sesame oil, and sprinkled with salt. It's very tasty cut into squares and eaten with seaweed (use your chopsticks to squeeze the seaweed around rice).

          Korean grocery stores do sell japanese style nori. You just have to look for nori that's specifically used for wrapping. I have a korean brand "wrapping nori" so I know you can find it. Otherwise what else would they wrap kimbap with?

          since I'm half korean, I always thought kimbap was wrapped with the roasted seaweed. I always wondered why my kimbap never came out like my mother's. Then I realized the reason was because I didn't use the proper unroasted kind. I felt pretty stupid ):

          1 Reply
          1. re: bitsubeats

            " (use your chopsticks to squeeze the seaweed around rice)."

            I often make cheap meals out of this - so addictive for something so simple!

          2. honestly, i think they're tasty - i'm korean, i've had kim bap with AND without the type of seaweed (nori) you describe, and they've both been great. if not for maki, try just using the korean salted seaweed for hand rolls - then you dont have to cut them into pieces and such.