Gim

Gim, also known as kim, is a type of edible seaweed belonging to the genera Pyropia and Porphyra. Among the popular species are P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata. In Korea, gim is a cherished marine vegetable, commonly enjoyed as a side dish called banchan and used to prepare gimbap, a delectable seaweed rice roll.

The history of gim traces back to the Goryeo era, with references found in the "Memorabilia of the Three Kingdoms." It is considered to be the oldest form of aquaculture in Korea, enriched by numerous legends regarding its origin. Over the centuries, cultivation techniques have evolved, transitioning from using bamboo and oak sticks to more modern methods involving nets.

Every year, South Korea produces approximately 19,500 tonnes of dried gim. The majority of the gim available in stores is cultivated rather than naturally grown. The species within the genus Pyropia, especially P. yezoensis, are widely farmed. Traditional cultivation regions include Wando in South Jeolla Province and other areas in the southern part of the Korean Peninsula.

Gim farming usually commences in the autumn, allowing for multiple harvests during the winter months. Different methods are employed depending on the desired quality. For high-quality gim, the rack method is preferred, whereas floating rafts are used for large-scale production. Gim is rich in protein, vitamins, and minerals, making it a nutritious food choice.

In Korean cuisine, gim is often toasted with sesame or perilla oil and served as a side dish. It is also used in gimbap without toasting. Similar types of seaweed from the red algae family are enjoyed in Japanese, Chinese, Welsh, and Irish cuisines, known as nori, haitai, zicai, and laverbread, respectively.