General Discussion


Korean seaweed


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
General Discussion 11

Korean seaweed

tarepanda | Oct 15, 2007 08:57 AM

last week I went too a Korean grocery store, and bought a pack of Korean seaweed for my sushi. It says nori seaweed sheets on there, so I expect them to be the same as the Japanese ones. however, this one is a lot more porous, thinner and saltier, with grains on salt that stick to my fingers which I can lick off. I double them up to use and it was okay, but my question is:

is that how Korean seaweed sheets are like, so if I need to buy nori for making sushi I have to stay with the Japanese ones, or there are different types and there are certain words I need to look for to make sure I get the right type?

Want to stay up to date with this post?

Recommended From Chowhound