This particular type of dried seaweed sheets (kim) is called doljaban in Korean. The taste, flavor, and the texture are very similar to kim, but doljaban is usually bigger and thicker and not as finely ground or processed.
- Dried coarse seaweed
- Classified under: Seafoods
- Korean name: 돌자반
- Romanized: Doljaban
- Other Korean name(s): 김자반 (gimjaban)
- Wikipedia entry for dried coarse seaweed (doljaban)
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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