History of Laver

The earliest mention of laver in Korean history is in the Samgukyoosa, a document covering 57 to 668 BCE. Laver is mentioned as a regional delicacy in a document dating to the 15th century, though it was not commercially farmed until the early 17th century.

Today, approximately 10 billion sheets of laver are produced annually by Korean seaweed farmers. The farming season spans the months of September to May; during the winter months laver reaches its peak flavor. The laver is then left in the sea to continue growing until the next November when the gathering season starts.

As the laver is gathered, it is checked for any foreign material before being cleaned with fresh water, and then cut and agitated before being dried and packaged. If the laver is seasoned it will be roasted after the original drying process before being seasoned and then roasted again post-seasoning.