Gim (Gim · Seaweed)

🔍 What is it? Seaweed cultivated in the sea, thinly sliced like paper and dried. It's similar to Japanese nori, but Korea has a unique culture of eating 'seasoned gim' (gim roasted with sesame oil and salt) as a side dish. 👅 Taste and Aroma It's crispy and salty, with a savory sea aroma and sesame oil scent. 🍳 How to use it As a side dish for rice (seasoned gim), for gimbap (roasted gim), gim-bugak (fried gim chips), or crumbled and sprinkled over noodles/rice as gim flakes. With just one sheet of gim on white rice, you don't need any other side dishes. 🛒 Buying/Substitute Tips It's now common as a 'seaweed snack' even in international supermarkets. Gim for gimbap and seasoned gim for side dishes are different, so check the intended use. If it gets soggy, lightly toasting it will bring it back to life.