Comments on: Seaweed for Christmas http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/ A Practical Guide to Korean Food and Korean Fusion Food Mon, 06 Feb 2012 00:01:48 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: eangeline http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/comment-page-1/#comment-8213 eangeline Sun, 13 Jan 2008 09:38:38 +0000 http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/#comment-8213 ooh~~ so nice ^^ but i love to eat those seasoned seaweed in packs.. i love the one with natural bamboo salt~! the salt is very nice~ hehe XD and the seaweed is very crispy~ woo~~ ooh~~ so nice ^^
but i love to eat those seasoned seaweed in packs..
i love the one with natural bamboo salt~!
the salt is very nice~ hehe XD
and the seaweed is very crispy~ woo~~

]]> By: Tea http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/comment-page-1/#comment-2031 Tea Tue, 13 Feb 2007 03:00:43 +0000 http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/#comment-2031 Mmmm...I love seaweed! Delicious and nutritious too! ^_^ I had a side dish at a Korean/Japanese restaurant where the seaweed was in strands and marinated in a sweet and vinegary mixture. It's my favourite!! I tried to find a recipe for it, but I haven't found it yet and I don't know what kind of seaweed to buy. Would you happen to know what I'm talking about? thnx! and I love your blog!! ^___^ Mmmm…I love seaweed! Delicious and nutritious too! ^_^ I had a side dish at a Korean/Japanese restaurant where the seaweed was in strands and marinated in a sweet and vinegary mixture. It’s my favourite!! I tried to find a recipe for it, but I haven’t found it yet and I don’t know what kind of seaweed to buy. Would you happen to know what I’m talking about? thnx! and I love your blog!! ^___^

]]> By: sue http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/comment-page-1/#comment-1761 sue Fri, 02 Feb 2007 07:27:08 +0000 http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/#comment-1761 Hi Mary, Yes, Korean kelp is called dashima. It is different to miyeok. Kelp is much thicker, bigger, and wider. Its main use in Korean cuisine is for stock and sometimes for wrapping, like lettuce wrap. Hi Mary,

Yes, Korean kelp is called dashima. It is different to miyeok. Kelp is much thicker, bigger, and wider.
Its main use in Korean cuisine is for stock and sometimes for wrapping, like lettuce wrap.

]]> By: maryeats http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/comment-page-1/#comment-1759 maryeats Fri, 02 Feb 2007 04:01:54 +0000 http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/#comment-1759 Hey Seu, is there a Korean kombu (kelp) and what is it used for aside from making stock. Is it the same as meyeok? Hey Seu, is there a Korean kombu (kelp) and what is it used for aside from making stock. Is it the same as meyeok?

]]> By: sue http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/comment-page-1/#comment-628 sue Thu, 28 Dec 2006 06:51:40 +0000 http://mykoreankitchen.com/2006/12/26/seaweed-for-christmas/#comment-628 Yeah I think I am going to make some sushi with caviar. I have to use it up pretty soon. Yeah I think I am going to make some sushi with caviar. I have to use it up pretty soon.

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