More than a simple seaweed snack, gim is a beloved Korean culinary staple made from red algae genera like Pyropia. It’s toasted, seasoned, and savored as a crispy side dish or banchan (반찬). From nutritious benefits—rich in iodine and protein—to sustainable harvesting methods, the article reveals why gim is so essential in Korean cuisine.
Whether wrapped around rice, used in gimbap, or simply enjoyed on its own (my favorite), gim offers flavor, tradition, and health in every bite. More on all the types of seaweed here.
Vocabulary
-Seaweed – gim (김)
-Side dishes – banchan (반찬),
– Seaweed rolls (김밥) – gimbap
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