Seaweed

The sea vegetable known as “seaweed” is eaten in many forms in Korea. Most of the seaweed is harvested and dried but some is used fresh. It is commonly used in salads and soups and to wrap around rice. Seaweed is rich in vitamins B and C. Kelp, commonly known by its Japanese name is dark brown in color and has a dense flavor. It is sold in wide strips and is used for flavoring stocks. Nori is a seaweed that is cut into small pieces and pressed into flat sheets. (Nori is a Japanese word that has become commonplace due the to popularity of sushi.) It does not need to be reconstituted to be eaten. Nori is roasted and used for wrapping around rice. Nori can be found in two forms: a large package that holds square sheets and is wrapped around seasoned rice for a Korean-style sushi called kimbap, or smaller strips that are highly seasoned with chili pepper and sesame oil for wrapping around plain steamed white rice and eaten along with a meal. Miyeok, commonly known by its Japanese name of wakame, is dried in long narrow strips and is reconstituted for use in soups and salads.