Gim(김) is a type of seaweed that is rolled out thinly and widely in the form of paper, dried, and cut into squares. It can be eaten as is or grilled with sesame oil and salt. It is mainly used as a side ingredient in cooking, wrapped in rice or made into gimbap. It is also chopped and sprinkled on top of soup as a garnish.
South Korea’s seaweed exports have reached a record high, exceeding $700 million. In the past, seaweed was mainly consumed as a side dish for rice, but recently, the global seaweed market has been growing rapidly as it has become popular as a low-calorie and healthy food option. The Korean seaweed industry has been developing snack seaweed flavored with barbecue, cheese, and bulgogi, to meet the globalization of Korean cuisine.
1. 김밥 (Gimbap)
2. 김국 (Gim Soup)
It is a soup made with seaweed. There are two types of soup: hot soupand cold soup.
3. 김무침 (Gimmuchim)
Gimmuchim is made by crushing lightly toasted gim and seasoning it with a mixture of soy sauce, sugar, sesame seeds, sesame oil, red chili powder, and more.
4. 김과 밥 (Gim and Rice)
Simple is the best ! It’s best to put the dried gim with sesame oil or perilla oil, sprinkle with salt, grill over low heat, and cut into pieces for wrapping with rice. Olive oil is also good!
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