seaweed pages

Dried coarse seaweed (Doljaban)
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.
Posted by Maangchi in Korean cooking ingredients on Jul 6th, 2011. Tagged: dried seaweed, 김자반, 돌자반, gim, gimjaban muchim, 파래자반, kimjaban, korean ingredients, sea vegetables, seaplant, seasoned dried seaweed, seaweed
Sea plant stems (Miyeokjulgi)
Posted by Maangchi in Korean cooking ingredients on May 20th, 2010. Tagged: sea plant, seaweed
Seaweed for samgak-gimbap
This seaweed comes in a special shape, and a special wrapper, designed for making samgak-gimbap.
Posted by Maangchi in Korean cooking ingredients on Jun 13th, 2009. Tagged: 삼각김밥용 김, korean food, korean ingredients, samgak kimbap, seaweed, triangle kimbap
Seaweed paper (gim)
Gim is made from seaweed that’s been chopped and dried into thin sheets. It’s delicious as a light, healthy snack, and for wrapping with rice and vegetables. Pressed seaweed paper is used in gimbap (rice rolls), for snacks, to garnish soups, stews, and other dishes, or just oiled, salted, and toasted to make a side […]
Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: dried seaweed paper, dried seaweed sheets, 김, gim, Korean cooking ingredients, korean food, korean ingredients, Korean sea plant paper, Korean seaweed cooking ingredient, seaweed

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