김 Laver, Nori, brown algae, Black paper? better known as Seaweed

Seaweed: Any of various red, green or brown algae that live in ocean waters.

doesn't really make you salivate does it? :p

We sell a ton of it, both the seasoned kind and plain roasted for Gimbop or Sushi, at our store.

For Koreans, it comes in 3 major varieties, 재래 (Jarae), 돌 (Dol), and 파래 (Parae), but what does it even mean?

We sell the stuff, but I never really knew, so I thought I’d get to the bottom of it, one internet link at a time ;)

History (Korean version anyway, thanks to http://blog.pulmuone.com/727

It dates back 700 years, 삼국유사 (History of Korean Three Kingdoms) is the first place the weed from the sea makes an appearance in Korean literature. it depicts characters venturing out to sea to collect/ harvest seaweed.

For a while, the green stuff from the sea was merely collected or harvested. Cultivation came much later.

Among historic theories, the most credible one puts mr. KIM Yeo-Ik cultivating and drying seaweed in today’s flat form. (more on the historical background, check the link) 

*according to Wikipedia entry for laver, First recording of Laver in English text dates back to the 17th century.

Is it good?
-Taste: mostly :D due to all the seasoning, although i've just recently gotten used to an all-natural variety, which is both pricey, and not as tasty.(it expired on us, but I'm still enjoying it :p)
this will be a running theme: "it is good?" is the WORST question! everyone has a different pallet, one must figure it out on their own ;)

-Good for you?
Laver has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavor in common with olives and oysters

Who are you?

Back to the question at hand, “What is the difference between Jarae, Dol and Parae Gim?

Actually, seaweed has 5 major academic classifications according to shape and where it was grown. Koreans are more familiar with Jarae, Dol, Parae and Gimbop Gim (seaweed for Gimbop rolls)

Types of Seaweed used to make Gim (Nori / roasted seaweed)
참김 Porphyra Tenera, 방사무늬김 Porphyra Yezoensis, 모무늬 돌김 Porphyra Seriata, 잇바디 돌김 Porphyra dentata Kjellman

picture courtesy of Asia Economy

Jarae – made mostly with seaweed with plum or wine-colored leaves that get wider as it gets to the top. Typically processed into a square and has a light color. Lightly roasted and dipped in soy sauce.

Seaweed for Gimbop (Sushi Nori)

Made using Porphyra tenera (참김), which are longer and softer. In order to prevent the seaweed from tearing as you make the roll, it is reinforced with more layers than typical dried seaweed. It appears darker due to thickness.

Dolgim – Porphyra dentata Kjellman(잇바디 돌김) Porphyra Seriata (모 무늬 돌김): rough texture. 
Typically mixed with Prophyra yezoensis (방사무늬김) type to ensure softer texture (otherwise, it can cut the inside of your mouth). Dolgim has the shortest history among major seaweed types in Korea.

Parae – dried seaweed produced by mixing seaweed and Parae. Parae is considered a “weed” or inferior in the seaweed cultivation business. (seaweed really ought to be called sea-grass for this “weed” analogy to work, but whatever) If harvested seaweed contains Parae, it lowers the quality, but if the Parae is mixed during the dried seaweed making process, it offers a unique taste, which helped gain popularity.

http://www.huffingtonpost.com/2013/08/21/superfood-seaweed-health-benefits_n_3786076.html

Used for...

side dish with a rice meal,

wrap seaweed rolls,

side dish for beer.

What does it all mean?

Jarae is the original type

Dol is the newest comer, is rougher and offers a different flavor.

Parae is a mix of higher quality laver and "weed". it offers a unique flavor.

but no matter what, it has a lot of iodine and iron

So.. give it a shot! :D

Of course, I only highlighted the basic difference in the main ingredient and didn't even get into the roasting process: olive oil, canola oil, grape seed oil, green tea powder, etc... the list just goes on.

my recommendation

You will hear me say this often: there is no recommendation! Try a few and see if you like it or not. ;)

while working at our grocery store, It was SUPER surprising to learn that some American children of all ethnic/cultural backgrounds take roasted seaweed to school to complement their lunch. i guess the popularity is growing :D

enjoy~ ^^