Welcome to your K-local food trip! The star of this culinary journey is Wando "Laver," a beloved, nutrient-rich side dish enjoyed throughout Korea.

Laver is a type of seaweed from the genera Porphyra or Pyropia. Traditionally, it's dried into thin sheets, then cut into rectangular shapes. Koreans commonly enjoy laver by wrapping it around rice, creating small, bite-sized parcels, or simply as a crispy side dish lightly dipped in soy sauce. Thanks to its crispy texture and savory taste, laver is loved by people of all ages, and it's also a must-buy souvenir among tourists visiting Korea.

In the past, laver was known as "Haetae," literally meaning "Grass from the Sea." According to tradition, when a man named Kim Yeo-ik successfully cultivated haetae in the 17th century, it was renamed "kim," after his family name, to commemorate his achievement.

Today, Wando accounts for about half of Korea's total laver production, thanks to its pristine coastal waters, abundant sunlight, and mudflats ideal for cultivating laver. Gogeum Island, one of Wando’s islands, is especially renowned for its high-quality "Dolgim," a type of laver. Here, locals maintain the traditional cultivation method, in which laver nets are attached to wooden stakes set into the mudflats. Thanks to this traditional cultivation method, Wando laver receives the perfect amount of natural sunlight, resulting in its uniquely rich aroma and deep, savory flavor.

Imagine savoring a crispy sheet of laver infused with the fresh, clean energy of Wando's blue seas. To experience this distinctive texture and delightful aroma, why not visit Wando today?