Korean cooking ingredients:

Laver

kim

Posted Friday, February 29th, 2008 at 7:14 pm
Tagged: , , , , , ,

8 Comments:

  1. adeana
    Posted April 26th, 2009 at 6:38 am | # |

    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!

  2. josh
    Posted April 21st, 2009 at 10:03 pm | # |

    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 :]

  3. Maangchi New York City My profile page joined 8/08
    Posted November 22nd, 2008 at 10:29 pm | # |

    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)

  4. Amy
    Posted November 22nd, 2008 at 8:25 pm | # |

    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! :)

  5. Maangchi New York City My profile page joined 8/08
    Posted October 15th, 2008 at 6:27 pm | # |

    deppbbey,
    Yes, it’s called nori in Japanese.

  6. deppbbey
    Posted October 15th, 2008 at 8:14 am | # |

    hi there, i just want to ask.. is this the same with Nori?


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