Gim (food)

Gim (김), also romanized as kim, is the Korean name for dried seaweed, specifically nori. It is an essential ingredient in Korean cuisine and is made from various species of seaweed belonging to the genus Pyropia, including Pyropia tenera, Pyropia yezoensis, and Pyropia pseudolinearis.

The process of making gim typically involves harvesting the seaweed, washing it thoroughly, and then spreading it thinly on bamboo frames to dry in the sun. The dried sheets of seaweed are then toasted lightly, which enhances their flavor and crispness.

Gim is commonly eaten as a side dish, often seasoned with sesame oil and salt. It is also used as a wrap for rice and other ingredients, particularly in kimbap (김밥), a popular Korean seaweed rice roll. It can also be crumbled and used as a topping for various dishes like bibimbap (비빔밥) or added to soups.

Gim is a good source of various nutrients, including iodine, minerals, and vitamins. Its consumption is widespread in Korea and has become increasingly popular in other parts of the world. Different varieties of gim exist, ranging in quality, texture, and flavor, often reflecting the region of origin and processing methods.