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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.

            1. The attached pics show what to look for on the import ingredient label. The first one is the oiled and salted, and the second one is sushi nori.

              1 Reply
              1. re: hannaone

                I'll try again with just the ingredient section

              2. Hey you got the type of Kim that Koreans use served as a side dish with rice or crush up over soups. They place a small square of it on top of a rice bowl and then roll it around a mouthful of rice with their chop sticks. They do use larger unsalted thicker rolls that you'r thinking of in order to make Kim Bap (it's kind of like a california roll, Koreans don't use dried seaweed when eating Korean style sashimi called Hue. Instead they wrap the raw fish with sesame or lettuce leafs adding red pepper paste, fermented bean paste, raw garlic and raw chili). Korean Nori (or Kim in Korean) is actually highly prized by the Japanese and considered the best in the world. If you don't believe me go to any air port in Korea and watch the Japanese tourists boarding planes back to Japan with huge packets of the stuff tucked under each arm. Most Japanese people might not admit that to you because that might be construed as admitting something is better in Korea than in Japan but it's true. I've lived here in Korea for six years and see it every time I go to the air port and have Japanese friends that tell me the same thing. Korean kim is much more flavorful than Japanese Nori. That's why it's highly sought after.

                1. There seems to be a misconception in this thread that the type of nori used for sushi is the only kind used in Japan.
                  Seasoned nori is very popular there. Visitors may come across it most served at breakfast time.
                  Korean kinds are readily available but there are distinct Japanese versions too. My favourite was given as a present to my daughter recently and it's lightly seasoned with Italian olive oil and French salt. Totally inappropriate for sushi.
                  Here is a selection from a Japanese company which exports to English speaking countries so you can see their range listed in English