- Korean: 김
- Romanized Korean: kim, gim
- Wikipedia entry for this ingredient
- Where can I buy this? | What recipes use this?
Posted Friday, February 29th, 2008 at 7:14 pm
Tagged: 김, kim, korean food, korean ingredients, laver, Maangchi, seaweed
Posted Friday, February 29th, 2008 at 7:14 pm
Tagged: 김, kim, korean food, korean ingredients, laver, Maangchi, seaweed
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Hi- I love the bite size roasted laver for snacking, but it seems so oily. is this available in a low fat (oil) version? i moved to korea three months ago and can’t seem to quit gaining weight! thanks!
hey maangchi!
remember me?
the guy that started learning korean?
ahah yeah anyways isnt “kim” also a very common last name for koreans?
i love this stuff i could eat it all day :]
Josh Josh! how can I forget about you!! : )
yeah, my last name is kim, too.
Amy,
yes, you will have to buy kim(laver) for kimbap like the one in the photo above. In the photo, it says, “kim for kimbap”(김밥용 김)
Hi Maangchi!
This is Amy, I just emailed you recently! Anyway, I want to make kimbap, but are there different kinds of sea plant? I don’t want to get a kind that will crack and break when I roll it? This kind you use seems thicker and more flexible?
Thanks! See you in New York soon! :)
deppbbey,
Yes, it’s called nori in Japanese.
hi there, i just want to ask.. is this the same with Nori?