Fish cakes are made from different kinds of fish mixed together like croaker or long tail. The different kinds of fish used to make fish cake can change based on the availability of the fish that season. For example if…
Dashima/Kombu 다시마 (da-si-ma)
Dashima is a large dried sheet of seaweed. It can be found in a whole sheet or precut for easy use. It is a dark brown black color and has some natural white powder substance on the surface ( which…
Gimbap Seaweed 김밥김 (gim-bap-kkim)
Gimbap Seaweed is a pressed seaweed that is sturdier in texture. It is used for rolling up Gimbap (김밥). There are two sides to this sheet of seaweed, one is shiny and the other is a bit tougher/dull. The shiny…
Traditional Laver 재래김 (jae-rae-kkim)
Traditional Laver is a basic seaweed. It is thin and brittle. It can be used to make seasoned seaweed (맛김).
Intestines Seaweed 곱창돌김 (gop-chang-dol-gim)
This seaweed is named after “intestines” because it looks like intestines when it is harvested. This seaweed is harvested quickly in comparison to other kinds of seaweed. It is harvested in one month (usually October) compared to other seaweeds that…
Blue Laver 파래김 (pa-rae-gim)
Blue Laver is blue seaweed and is more green compared to other types of seaweed which look more blackish in color. It has a bitter flavor so it may be mixed with traditional laver. It can be used in side…