Taste of Korea
"Origin of laver
Jasaneobo, or ""Fishes of the Huksan Island"", calls laver haitai since it looks like clothes for rocks with its roots spreading over rocks in the sea.
Laver is referred to as guntai in Bonchokangmok and as haieui in Gyeongsangdo Jiriji.
It seems that our ancestors have been eating laver since the Silla Dynasty. Annals of the Choson Dynasty records the first successful farming of laver by Yeoik Kim from Taein-do, Gwangyang, Jeollanam-do in the 18th year of King Injo's reign (1640).
Laver is grown in Korea(Jeju-do, southern coast, western coast), China, and Japan. In Korean coasts, it appears around October and multiplies throughout winter and spring. It gradually decreases and is no longer seen in summer."
Types of laver by processing method
Depending on the processing method, laver can be categorized as traditional laver, rock laver, and green laver. The most common type is traditional laver and it is sold and consumed the most.
- Traditional laver
- It is the laver type that is currently sold the most. It is also called Joseon laver. It is usually seasoned and roasted. When roasted, the color of the laver turns bluish green.
- Rock laver
- It is made of pyropia seriata and the tissues are irregular. It is rough and has a lot of holes. The ones that mixed rock laver with traditional laver are preferred as they have good flavor and smell.
- Green laver
- Green laver uses red algae with green algae to boost the flavor. Its savory flavor and special taste become stronger when it’s roasted and eaten with seasoned soy sauce.
Types of laver by farming method
There are approximately 50 types of laver all over the world. About 10 types are found in the southern coast of Korea. In Korea, pyropia tenera, porphyra yezoensis, porphyra seriata, and porphyra suborbiculata are grown.
- Pyropia tenera
- This plant body is dark red and grows on rocks in a shape of a fan. It is grown from September to the following April.
- Porphyra yezoensis
- It usually grows in areas of high salinity and is the main type grown in laver farms in Korea. It grows in a shape of large ellipse.
- Porphyra seriata
- It grows on rocks like moss. It is usually grown in the southern coast from October to following March or April.
- Porphyra suborbiculata
- It is widely spread in the eastern, western, and southern coast of Korea. It grows on rocks in a shape of a fan, and has a color of dark red.
Records to seaweed farming legend from seomjin area and Wando, South Jeolla gogeumdo, yaksando.
- Korea aquatic ground
- Seaweed is legend in 260 years ago, a mother in Seomjin area, found a lot of seaweed parasitic growth of trees when process of collecting shells ,after a mouthful of seaweed, taste good, and erect pillars, began seaweed farming.
- aquaculture of Korea (chosun)
- About 300 years ago, when Hadong observation take the local observation, accompanied by servants and received all of breeding method for producing seaweed from the residents there.
- Theory of seaweed farming
- The elder of Wando gogeummyeon yongjangri saw a fish cage attached to seaweed and start to farmed
- Korea fisheries
- The elder of Wando gogeummyeon yongjangri saw a fish cage attached to seaweed and start to farmed.
- aquaculture of Korea (chosun)
- About 100 years ago, Wando choyakdo KIM YU MUNG found that surfaced on the coast of the tree attached to a lot of seaweed, experimentally the branches planted in the sea, he saw a black towel hung like seaweed, and started planting seaweed .
Benefits and Ingredients in Seaweed
just like other seaweed,it is rich of sodium gallium, calcium, phosphorus, iron, minerals and gourds BU factors. Vitamin A is also the largest source of supply, in addition, relatively contain more riboflavin, niacin, Vitamin C. Because there is a red pigment, it can shows glossy, and has a unique taste and aroma, particularly those containing oil odor and sweet gum and alanine amino acids. Make it a distinctive flavor. Rich in vitamins A B1 B2, is a lot of vitamins in our bodies supply source.
Manufacturing process of laver
- CollectingFor pillar type farming, laver is collected after 45 to 60 days from seed collection, and for floating type farming, after 15 to 20 days.
- CuttingHard laver is cut finely and soft laver is cut largely.
- SuspensionWash off the sea water until the red color is completely washed off the cut laver. Mix with water and store in the laver container.
- LadlingLadle out the slurry from the laver container and evenly pour inside the wooden frame called godae.
- DrainingDrain the water out with the spin-dryer to shorten the drying time and to improve the quality of the laver.
- DryingIt can be dried either outside with the natural light or inside with hot air.
Types of laver farming
- Pillar typeThis is a traditional, eco-friendly farming method. This method is usually used in the sea where the water is shallow and there is a large tidal range. Pillars (poles) are fixed on to the ground, and the laver bed is tied to the pillars to create the farm.
- Floating typeThis method grows laver in the laver bed without pillars. This method is usually used in the sea where the water is deep and there is a small tidal range. The laver bed is flipped every 4 days in average to prevent other marine plants from growing.
Seaweed production appliances
- Chopping board
- Shaping device
- Seaweed barrel
- Washing barrel
Seaweed major producer
- Seocheon, Gunsan and Buan Original
- Sinan, Mokpo, Muan
- Haenam, jindo
- progress Seaweed, Origial Seaweed, General Seaweed
- seawed export
- seaweed of seaweed rolled
- seaweed of seaweed rolled and General seaweed