I can’t believe that the holiday is over already. Back to blogging after having a couple of days of break is kind of weird and feels unnatural. I got rusty very quickly.
I got an interesting present for Christmas from some Canadian friends, so I would like to show what I got. These are some pictures of the present. Including Brown seaweed, Dried kelp, Seasoned laver, Unseasoned laver etc.
Don’t misunderstand that Koreans give these as a present for Christmas, but maybe they do for Chinese New years day or Chuseok. 
They participated in a 5 Km marathon and these are what they won as a participation prize, but they didn’t know what to do with these massive seaweed sets so they gave them to us. 
I found that seaweed is something that isn’t popular to westerners, even less popular than tofu, unless they are vegetarian or health cautious people. By the way, Korean laver is really popular in Japan. The reason? I don’t know.
So from now on, if I seem to cook to too much seaweedy food, don’t blame me.
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I wondered why that was too? I’ve seen Korean seaweed here a lot. I like the one with the slight sesame seed oil on it. Can’t wait to see what you do with all of this
Personally I love seaweed — and any kind, too!
I love Seaweed too. I’d love to see a panchan recipe which uses the dried seaweed and makes it wet, with some seaseme seeds ontop, which ends up being sweet. I had it in Canada, but haven’t been able to find it in Korea anywhere!
If you look at this picture, or go to this link, you can see what is left of it!
http://farm1.static.flickr.com/114/297523306_c36cdd8362_b.jpg
I love salty sesame oil seasoned laver too. At the moment I have no idea what am I going to do with this seaweed.
I think I know what side dish you meant.
Sae gave me a good idea about the dried and wet seaweed.
You can use the seaweed to make sushi and handrolls?
Yeah I think I am going to make some sushi with caviar. I have to use it up pretty soon.
Hey Seu, is there a Korean kombu (kelp) and what is it used for aside from making stock. Is it the same as meyeok?
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.
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!! ^___^
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~~