Korea's representative traditional laver that retains the taste of laver that my mother used to cook!
It embodies the traditional Korean seaweed taste that disappears by carefully baking one sheet four times on an elvan stone in a 380-degree hot stone.

Park Hyang-hee dried laver is a company that sells hand-baked laver. I know the unique taste of fire better than anyone else that cannot be imitated by mass-producing laver. The taste is the identity of laver that any Korean laver should have. After years of struggling, we have succeeded in automatically producing seaweed that has a healthy and delicious fire taste of charcoal by removing impurities, which are the disadvantages of smoking.

After years of research and experimentation, we have finally succeeded in developing a technology that prevents substances that cause oxidation among perilla oil components. Park Hyang-hee laver is a seaweed that is good for the body, but can be enjoyed for a long time with plenty of perilla oil, which was only used for fear of wild flakes. It has a distinct taste from ordinary machine laver, even other hand-grilled laver.

After the winter seaweed harvest is over, we should keep it all year round, right?
One of the methods is called discord + intervention = intervention. The volume is reduced by removing moisture from heat above 80 degrees, and the nutrients are slightly reduced along with the unique scent of laver along with the heat. The stored laver is called hwaegim, and even considering the cost of storing it in a freezer, Park Hyang-hee insists on non-laver.