This lightly roasted laver, with a consistency similar to Japanese nori, is great as-is with a side of soy sauce and vinegar, used in kimbap or maki rolls, or cut into thin strips and sprinkled into soups, bibimbap or salads.
About Unseasoned Roasted Laver Seaweed
Brought by the family behind Badasoop, the seaweed expert and the sole patent holder of gamtae seaweed in South Korea, this lightly roasted laver will be your go-to next time you host a kimbap rice roll party. The consistency is similar to Japanese nori, so can be substituted into any recipe that calls for nori. Just lightly roasted over open fire, with no oil nor salt, this laver retains the full flavor and nutritional profile of the seawee. Unlike the conventional varieties found in most stores, the lightly roasted unseasoned laver is a blend of three different varieties of locally grown and harvested laver seaweeds hand-selected by family patriarch Cheolsoo Song. It is great as-is with a side of soy sauce and vinegar, used in kimbap or maki rolls, or cut into thin strips and sprinkled into soups, bibimbap or salads.
*Color may vary slightly as it is a 100% natural product
Jaerae Gim Also called Chosun Gim, it is thinner than other laver seaweeds and has a smoother flavor. High in protein and fiber, jaerae gim is the most widely consumed laver in Korea. Sourced exclusively from the Daebu islands.
Dol Gim Dol gim attaches to and grows on rocks by the ocean. Rougher in texture, it has a sweeter flavor than other laver seaweeds. Sourced exclusively from the Shinan region.
Paerae Gim Deep green in color, parae gim is rich in calcium and other minerals; a recent study by the Jeonnam Bioindustry Foundation found that it aids in neutralizing nicotine. Sourced exclusively from the Wando region.