Dried Seaweed _
김자반, GimJaBan
Posted by Aeri Lee on September 14, 2009
2 comments
This is a type of dried seaweed. If you go to a Korean store, ask the owner to give “GimJaBan”, then they will know what you want.
Category Archives: Sea Plants
Sea Mustard _
미역, MiYeok
Posted by Aeri Lee on March 1, 2009
0 comments
In Korea, it is called miyeouk (미역) and used in salads or soup. If it is dried, soak it in the water for 10 to 20 minutes before using it.
- Use:
Soup, Side dishes, Salads- Storage:
Fresh Seaweed: Keep in the refrigerator.
Dried Seaweed: Keep in the cabinet.- Short Korean lesson: *^^*
MiYeok (미역) = Seaweed
Dried Kelp _
다시마, DaSiMa
Posted by Aeri Lee on December 20, 2008
12 comments
DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
Seaweed Jelly Noodles _
천사채, CheonSaChae
Posted by Aeri Lee on December 19, 2008
0 comments
CheonSaChae is half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a seasoned light salad, or served as a garnish beneath sliced raw fish. CheonSaChae has a chewy texture and is low in calories.
Salted Seaweed Stems _
염장 미역줄기, YeomJang MiYeok JulGi
Posted by Aeri Lee on September 12, 2008
0 comments
MiYeok JulGi is usually used for a Korean side-dish, MiYeok JulGi BokkEum in Korea. You can buy salted seaweed stems from a Korean or Asian store. Look for them in the refrigerator section. Since they are heavily salted, you will have to soak them in water at least one night before cooking. This is chewy and salty enough to eat without adding extra salt. If you want to a cook small amount and save some for later, cut them (Of course, they should be already soaked in water) into the size you want, and keep them in the freezer.
