Can anyone explain what the difference is between these two packs? It was on sale at Hmart and packed together. The blue was on one side and the gold was on the other. Tried to google translate it but it didn’t make sense. Thanks!
by coconutbellybean
7 Comments
Left is 파래김 (pa-rae kim) and right is 재래김 (jae-rae kim)
Per google:
“In Korean cuisine, “jaerae gim” (재래김) and “parae gim” (파래김) are two distinct types of edible seaweed, both belonging to the broader category of “gim” (김), which is Korean for laver. Jaerae gim, also known as “chosun gim,” is a type of red algae known for its thin leaves and radiating pattern, while parae gim is a green laver (also called green algae) often mixed with other seaweeds.
Here’s a more detailed comparison:
Jaerae Gim (재래김):
Type: Red algae, specifically Porphyra yezoensis.
Texture: Smooth and fine.
Flavor: Delicate, sometimes described as having a light, nutty flavor, especially when roasted with sesame oil.
Color: Lighter in color than other types of gim.
Usage: Commonly consumed as a roasted snack or used to wrap rice in dishes like kimbap (Korean sushi rolls).
Key Characteristics: Often referred to as “chosun gim” and is one of the most popular types of gim in Korea, according to a Facebook post by Crazy Korean Cooking.
Parae Gim (파래김):
Type: Green algae, often a mix of different Ulva species.
Texture: Smooth, but can be firmer and less fragile than jaerae gim.
Flavor: Known for its unique herbal and fresh taste.
Color: Deep green, as it contains parae seaweed.
Usage: Often dipped in soy sauce when eaten in restaurants.
Key Characteristics: Also known as “green laver” in English. “
left is “parae” and right is “jaerae”, 2 different types of seaweed.
i think jaerae is the most common type of seaweed that people usually eat, and parae is a different type that’s jaerae mixed with a green algae. the green algae makes it have a stronger green colour and a bit more seafoody lol.
🔹 Paraegim (파래김)
This type of seaweed includes “parae,” a kind of green algae mixed into the seaweed sheets. It has a greener color, stronger ocean scent, and a softer, melt-in-your-mouth texture. It’s often considered more flavorful and is a seasonal specialty.
🔹 Jaeraegim (재래김)
This is more traditional-style roasted seaweed, made with mostly pure gim (laver). It has a firmer texture, darker color, and a classic roasted seaweed flavor. It’s the most commonly eaten type in Korean households
https://gastrotourseoul.com/best-korean-seaweed/
The one on the left is Parae Gim (파래김 – green)and the one on the right is Jaerae Gim (재래김 – traditional).
I looked it up and they are just different types of seaweed. There’s no real drastic difference between the two apparently, and the Korean reviewer I looked at said they basically taste the same.
파래 just means green seaweed (the word is actually blue but in Korean blue and green can sometimes be interchangeable.)
재래 means traditional, so it’s just the traditional type of roasted seaweed
Pa rae tastes better.
That’s all you need to know.
**Jae-rae gim**: Made from dried seaweed sheets. The more you chew, the nuttier and more savory it tastes.
**Parae gim**: Made by mixing green laver (parae) into dried seaweed. It has a stronger ocean scent, a clean flavor, and tastes light even without oil.