Dried coarse seaweed

Doljaban 돌자반

This particular type of dried seaweed sheets (kim) is called doljaban in Korean. The taste, flavor, and the texture are very similar to kim (which is used in making gimbap), but doljaban is usually bigger and thicker and not as finely ground or processed.

Doljaban is mainly used to make doljaban muchim.



Recipes that use dried coarse seaweed (doljaban):


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