Gim (Korean food).html



Gim (food)
Roasted gim
Korean name
Hangul 김 Hanja none Revised Romanization gim McCune- Reischauer kim

Gim (김), sometimes spelled kim, is a Korean-style edible seaweed in the genus Porphyra, similar to the Welsh-style laver and Japanese-style nori.

When eaten as a banchan (small side dish), it is roasted with sesame oil and salt seasoning. For use in gimbap, the sheets are not roasted. Sheets of gim are thinner than nori sheets.

Gim has a high content of mineral salts, particularly iodine and iron. It is prepared by drying the seaweed, and cutting it into very thin square sheets, which are seasoned with sesame oil and salt. It is served toasted and cut into smaller squares as a side dish, or rolled to make gimbap. ¹

There are about ten varieties of gim in Korea. The most common are chamgim (Porphyra tenera) and bangsamuni gim (P. yezoensis). Others include dungeun gim (P. kuniedai), dungeun dolgim (P. suboriculata), and momuni gim (P. seriata).²

Gim is thought to have been eaten at least since the Unified Silla period. Gim was cultivated in Korea since the mid-Joseon period, mentioned in texts dated 1420, as a local product of the Jeolla district. It was recorded in 1429 that gim was sent to China.³ A 1650 record describes it as very expensive.³ Various new techniques of cultivation developed in 1600s and 1800s. ²

In 1980, Ungjin's chamgim was designated Natural Treasure Number 134 by the South Korean government.⁴

See also

• Nori
• Kombu
• Banchan
• Korean cuisine

References

1. ^ Tour2Korea - uniquely Korean
2. ^ ^{a b} Korea Britannica. - (in Korean)
3. ^ ^{a b} The Annals of the Choson Dynasty - (in Korean)
4. ^ Encyber Encyclopedia - (in Korean)

This article on Korean cuisine is a stub. You can help by expanding it.