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There are many types of Korean seaweed that are enjoyed not just in Korea but all over the world, often because of the Korean cuisine influence. These edible seaweeds are rich in nutrients and come in various preparations. They are often called sea vegetables and are used in salads, soups, and snacks. Below is a list of the most common types:
Napa
Napa is one of the most popular varieties of seaweed used in Korean cuisine. It is often found along the coasts of Korea and Japan. It is usually sold dried and shrinks significantly when rehydrated. In terms of flavour, Napa has a slightly sweet and briny taste that is mild and very delicate. When it comes to its culinary uses in Korean dishes, Napa is often used to make the famous Korean dish which is called gim and it is also used in soups and stews like miyeok-guk which is a Korean seaweed soup with a very distinctive flavour. When it comes to nutritional benefits, Napa is very high in vitamins A, C, E, K, and B-complex vitamins. It is also a very good source of mineral sodium, magnesium, calcium, and iron. This makes Napa highly beneficial for hydration and boosting the immune system. Last but not least, Napa seaweed has culinary uses outside Korea as well. It is commonly used in Japanese and other Asian dishes.
Kombu
Kombu is a type of edible kelp that is widely used in Korean and Japanese cuisines. Kombu grows in clean waters and is mainly harvested around Japan’s and Korea’s coastal regions. When it comes to flavour, kombu has a subtle umami taste that is slightly sweet and grassy, though it can become salty when dried. In terms of its culinary uses, kombu is primarily used to make dashis or stocks in Japanese cuisine and is also used in Korean dishes like miyeok-guk or seaweed soup. When it comes to nutritional benefits, kombu is rich in iodine which supports healthy thyroid function. It also contains vitamins A, C, and K and is very high in dietary fibre.
Gama
Koreans call the sea mustard gama. It is a type of edible seaweed that is highly valued for its nutritional benefits. It is mainly found in the cold waters of the Korean Peninsula. In terms of flavour, gama has a distinctly bold and slightly peppery taste that is more robust than other seaweeds. It is also somewhat crunchy in texture which is quite unique. When it comes to culinary uses, gama is a key ingredient in Korean soups and stews especially miyeok-guk which is seaweed soup made with black seaweed that has an ultra distinctive flavour. In terms of nutritional benefits, gama is extremely rich in vitamins A, C, and K and boasts a high mineral content of calcium, magnesium, and potassium. This makes it excellent for supporting bone health and regulating blood pressure.
Bojagi
Bojagi is a type of edible red algae known for its thin, delicate strands. It grows in shallow, warm waters along the coasts of Korea. When it comes to flavour, Bojagi has a subtle, slightly sweet taste and a very chewy texture. Its texture can be gelatinous when cooked. In terms of its culinary uses, Bojagi is often used in Korean desserts like jenogol which is a sweet treat made from red algae. Its strands are combined with sweetened sesame seeds and is definitely a must-try. Nutritionally, Bojagi is high in carrageenan which is a type of soluble fibre that is very good for gut health and digestion. It also contains minerals like calcium and magnesium which are excellent for bone health.
Fucus
Fucus, commonly known as bladderwrack, is a brown algae. It grows abundantly in the rocky shores of the North Atlantic and North Pacific Oceans. When it comes to flavour, fucus has a slightly salty and briny taste which can become more bitter, especially if overcooked. In terms of culinary uses, Fucus is not widely used in Korean dishes but occasionally appears in homemade remedies or traditional medicine preparations. In terms of nutritional benefits, Fucus has a high iodine content which supports thyroid function and hormonal balance in the body. It is also rich in antioxidants, helping to combat oxidative stress and promote overall skin health.
Korean seaweed is a very versatile ingredient that can be used in many different ways. It is a staple in Korean cuisine and is enjoyed around the world for its flavour, texture, and nutritional benefits. Below are some common ways that Korean seaweed is used:
Gimbap
Gimbap is a very popular Korean dish. It is made by rolling rice and various fillings in seaweed, then slicing it into bite-sized pieces. The seaweed used for gimbap is usually seasoned before rolling. It is a very popular and tasty dish that is commonly packed for lunches and picnic food.
Soups and broths
Korean seaweed is the main ingredient that locals use to make soups and broths. It is usually rehydrated and simmered in soups. The most famous example of this is miyeok-guk which is a nourishing soup traditionally served for birthdays and new mothers. It is also used in other varieties of soups, stews, and broths for added depth and nutrition.
Seasoned seaweed salads
Locals in Korea prepare quick salads by soaking rehydrated seaweed in a sesame oil dressing with garlic, soy sauce, and vinegar. This is then served as a side dish called miyeon which usually accompanies most Korean meals. This seasoned seaweed salad is a very popular dish as it has a nutty and briny flavour that pairs well with rice and meats.
Roasted seaweed snacks
One of the most famous uses of Korean seaweed is in the preparation of roasted seaweed snacks. These are very thin sheets of seaweed that are brushed with oil, salted lightly, and then roasted until crispy. They offer a delicious, savoury snack that is low in calories and high in nutrients.
Rice
In Korea, seaweed flakes are frequently added to bokkeumbap which is a fried rice dish. Miyeok is added to bichu baps which are Korean rice bings. This is where seaweed is the main ingredient. It’s also used in noreos which are rice balls seasoned with various ingredients.
Pancakes and fritters
In Korea, seaweed is commonly added to batter to make haemul pajeon which are savoury pancakes. The seaweed then becomes very tender and adds a delicious briny flavour to the dish. The seaweed also adds a chewy texture contrast to the crispy exterior of the pancake.
Bibimbap
Seaweed is sometimes included in bibimbap, a rice dish where vegetables, meats, and eggs are served on top of rice and are mixed together. The seaweed adds a nice briny flavour and a chewy texture to the dish.
Korean seaweed is highly prized not just in Korea but all over due to its rich nutritional profile, unique flavour, and versatility. Here are some of the most notable benefits of Korean seaweed:
Rich in essential nutrients
Korean seaweed is famously rich in vitamins and minerals such as vitamin A, C, E, K, B vitamins, and minerals like calcium, potassium, and magnesium. These nutrients are found in seaweed because it is used when it is fresh or more commonly dried and periodically roasted.
Low calorie, high fibre
One of the most notable benefits of Korean seaweed is that it is low in calories and high in dietary fibre which helps increase satiety and can help with weight management. The fibre in seaweed helps improve digestive health and promotes regularity.
Supports thyroid health
Korean seaweed particularly boasts a high iodine content which is necessary for proper thyroid function as it allows for the synthesis of thyroid hormones. These hormones play a critical role in regulating metabolism, growth, and development. This makes them crucial to general body functioning and health.
Rich in antioxidants
Korean seaweed contains antioxidants like vitamin C and polyphenols which help combat oxidative stress and protect cells from damage. This also helps reduce the risk of chronic diseases and helps keep the body young.
Promotes gut health
Korean seaweeds like Mu contain types of soluble fibre called polysaccharide which act as prebiotics in the gut. These prebiotics are capable of feeding good gut bacteria. This enhances gut microbiota which improves gut health and optimizes nutrient absorption.
Boosts immune system
Korean seaweed is also packed with vitamins and minerals such as vitamin C, zinc, and selenium which are commonly found in seaweeds. These Vitamins and minerals help support immune function and help the body fight off infections and illnesses. The most commonly used would be in Miyeok guk which breast-feeding mothers serve to new mothers to help them recuperate and also give their babies a good nutrient pack.
Properly storing Korean seaweed is essential to maintain its freshness, flavour, and nutritional value. The storage also depends on the type of seaweed and whether it is fresh, dried, or roasted. Below are the best practices for storing various types of Korean seaweed:
Dried seaweed
Dried seaweed is the most commonly available form of seaweed as it has a long shelf life that can last up to several months or even a year. The most commonly available type is dried Nori seaweed in sheets. This type of dried seaweed should be stored in an airtight container like a glass jar or a plastic food storage container. These are then kept in a cool, dark place such as a pantry or cupboard away from direct sunlight and moisture. If it is seasoned seaweed like Wu mi or shao mi, after seasoning, store the seaweed in an airtight container and refrigerate it to extend its freshness. Sesame oil can go rancid if left in the open so storing the seasoned seaweed in an airtight container is key. Dried seaweed may also sometimes be found in bulk and loose packaging like plastic bags or sack bags. These types of dried seaweeds should be transferred to an airtight container immediately to prevent them from becoming stale and losing their flavour. Another type of dried seaweed is dried seaweed flakes that have been ground into small bits. These flakes are usually packaged in spice containers or small jars. nAs with the dried seaweeds, ensure to store the flakes in a cool, dark place and seal the container tightly after each use to prevent moisture from getting into the flakes.
Fresh seaweed
Fresh seaweed is less commonly available but is sometimes found in markets, particularly for recipes like miyeok-guk. It has to be used relatively quickly as it does not last long. This is because it has a very short shelf life of only one to two days. Store fresh seaweed in the refrigerator wrapped loosely in damp paper towels inside perforated plastic bags or containers. This helps maintain humidity without allowing the seaweed to become too wet or too dry.
Roasted seaweed snacks
These are often packaged in bags or containers. They are best stored at room temperature in a sealed container to keep them crispy. It may also be available as homemade seaweed snacks. In this case, store the roasted seaweed in an airtight container to prevent moisture from entering as moisture will make the seaweed chewy and tough.
Rehydrated seaweed
Use rehydrated seaweed immediately after soaking. If there is any leftover, it should be stored in the refrigerator in an airtight container. It will only last a couple of days in this state though because it will already be in a rehydrated state and will then continue to break down and decompose in a few days.
A1. Korean seaweed is very ideal for weight loss because it is very low in calories but very high in dietary fibre. This combination helps to increase satiety and keep a person fuller for longer. It is also very rich in minerals and vitamins which are essential for body’s functioning and could help in boosting metabolism.
A2. There are many versatile ways to eat Korean seaweed. It can be eaten as a snack on its own or incorporated into salads, soups, stews, rice dishes, pancakes, and more. Additionally, seasoned seaweed flakes can be sprinkled on top of various dishes for added flavour.
A3. Most Koreans typically soak seaweed for about 10 to 30 minutes in cold water to rehydrate it. However, certain types may require longer soaking times to achieve the desired softness or tenderness. These include the thicker varieties that are used in Koreans Jajangmyeon fried noodles with black bean sauce.
A4. Korean seaweed is usually harvested from October to May It is during this period that the water temperatures are ideal for growth. This makes it the ideal cold-water dish for producing nutrient-rich, high-quality seaweed that Koreans are known for.
A5. Although seaweed has many health benefits, certain groups should consider moderating their intake. These are people with thyroid disorders or those taking thyroid medication. People with high blood pressure should avoid eating seaweed that has been salted. Pregnant women should avoid eating raw seaweed to prevent possible exposure to harmful bacteria.
