Korean cooking ingredients:

Laver


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

5 Responses to “Laver”:

  1. Raw fish with rice and vegetables (Hwedupbap) - Cooking Korean food with Maangchi:

    [...] Laver (kim) [...]

    August 18th, 2008 at 7:32 pm
  2. deppbbey:

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

    October 15th, 2008 at 8:14 am
  3. Maangchi:

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

    October 15th, 2008 at 6:27 pm
  4. Amy:

    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! :)

    November 22nd, 2008 at 8:25 pm
  5. Maangchi:

    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)

    November 22nd, 2008 at 10:29 pm

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