The history of traditional dried laver produced from the Joseon Dynasty of Korea has been long. However, studies on the records and the standards relevant to dried laver production have been scarcely conducted and the laver has been perceived negatively as low-quality due to the distorted records written by Japanese in the Korean Empire. In this study, historical record books of the Joseon Dynasty of Korea were analyzed for all records of laver and changes in standards for sanitation and manufacture of traditional dried laver were investigated to verify the actual quality of the product during that particular period of time. In 1486, dried laver tied on a certain set had been manufactured. In 1649, delicious and hygienic laver [Sohaeui: small-sized dried laver] was presented for the first time to the royal family in the Joseon Dynasty of Korea and at this time it was revealed that holes on the surface of dried laver were irrelevant to the quality. ‘Sohaeui’ was mainly produced in Jeolla-do in accordance with the standardized regulation established in 1701 and lasted for the next 200 years. In the early 20th century, the Japanese who investigated the status of fisheries evaluated that the traditional dried laver produced in the Joseon Dynasty of Korea was shoddy. However, there was no significant difference in the manufacturing technique between the two countries except for the fact that we cut the raw materials into bigger size than Japan given the Korean taste valuing the flavor of foods, which was the reason for many holes on the surface. That is, the method for production of traditional dried laver during the Joseon Dynasty of Korea was the standard for the hygienic and flavorful dried laver in the early of 18th century.