[Sung Gyung] Seasoned Laver Flakes (Kimjaban)


Sung Gyung Seasoned Laver Flakes

Salty, Natural & Addictive

[Sung Gyung] Seasoned Laver Flakes (Kimjaban)

Sung Gyung has been our go-to brand for Korean Laver.

It's no surprise that their Seasoned Laver Flakes (known as Kimjaban in Korean) tastes incredible as well! It remind us of that classic gim flavor from our childhood dosiraks. Sung Gyung harvests all of its laver during Korea's cold winter, when seaweed turns ripe and tastes its best. The seaweed are chopped into smaller strands and roasted at a high heat. The flakes come out with a crispy, extra-crunchy texture. It's then lightly seasoned with salt, sesame oil and a touch of sugar. 

We love this Kimjaban because it doesn't taste too salty or sweet. Many brands put too much sugar or add too many other seasonings. Sung Gyung nailed the ratio between salty, sweet and the natural seaweed flavor.

When you're hungry, sprinkle a handful of these flakes over a bowl of steaming rice. Add-in a fried egg too if you like!

Customer Reviews

Based on 4 reviews
Tasty laver!
best seasoned seaweed flakes I have tasted thus far

Product Highlights

  • Premium laver, harvested from Korea's oceans during winter
  • Perfect balance of salty, natural seaweed flavor and a hint of sweetness
  • Size is 70g 
Product In Brief

Main Ingredients

Korean Laver, Sesame Seeds,

Sugar, Perilla Oil, Sea Salt

    Storage Tips

    Expiration period: 3-4 months

    Before opening, store in a cool, dry area

    After opening, store in a cool, dry area

      What to Make

      Sprinkle over a bowl of white rice

      Ingredient for rice balls

      Soups/Stews: Tteok-guk, Galbi-tang, Ramen

        About the Brand

        Haechandle has been fermenting traditional Korean pastes for the last 35 years. They are a well-known and trusted brand in Korea.

          How is Gim Made? 

          Korean Gim starts by harvesting edible seaweed (red algae) that grow around the rocks on the ocean floor. But not from any ocean! Gim is harvested specifically from the waters surrounding the Korean Peninsula, starting from late-December to mid-April. 

          The harvested seaweed is then finely chopped and mixed into a large vat of water - like a soup. The soup mixture is then scooped over rectangular bamboo mats. The water passes through the porous mat and a thin layer of seaweed mix is left behind. This thin layer is then baked at a high temperature (or sun-dried). Afterwards, it's seasoned with oil and salt and baked once more.

          Product faq

          Q: What country is this made in?
          Q: What is coated with?

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          About The Brand

          Sung Gyung is a regional company specializing in premium laver products. They have received HAACP certification. They follow a make-to-order strategy to ensure that all shipped products are fresh and of the best quality.

          That's it folks!