Gim (food)

Racks laver.jpg
Alternative namesLaver
TypeEdible seaweed
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsRed algae
Similar dishesNori
Korean name
Revised Romanizationgim

Gim (), also romanized as kim,[1] is the Korean name for edible seaweed species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.[2]

Along with Wakame (brown seaweed) and Saccharina japonica (kelp), gim is one of the most widely cultivated and consumed types of seaweed in Korea.[3] It is commonly eaten as a banchan (side dish) and used to make seaweed rice rolls known as gimbap.[3]

  1. ^ Abbot, Isabella A. (1988). "Food and Food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.). Algae and Human Affairs. Cambridge: Cambridge University Press. p. 141. ISBN 978-0-521-32115-0.
  2. ^ "홍조류" [Red algae]. Global World Encyclopedia (in Korean). 13. Beomhan. 2004. ISBN 89-8048-326-0 – via Wikisource.
  3. ^ a b "gim" . Doopedia (in Korean). Doosan Corporation. Retrieved 5 June 2017.