Ingredients

Roasted Seaweed (Gim)

Roasted Seaweed

It is a thin black seaweed sheet made by drying seaweed like paper and roasting it. It is divided into large sheets for rolling kimbap and seasoned seaweed (gim) for side dishes, which is seasoned with oil and salt. It is similar to Japanese nori, but Korean gim is usually seasoned with sesame oil and salt, making it nuttier and saltier.

Flavor

It features the umami of the sea, a subtle sweetness, and a nutty flavor that emerges during roasting. It is crunchy and then melts in your mouth. Seasoned seaweed has a strong aroma of sesame oil.

Brands

Sung Gyung, Gwangcheon, Bibigo/Dongwon. Varieties for kimbap are labeled as "Gim/Laver for Kimbap (roasted seaweed, unsalted)," and those for side dishes are labeled as "Seasoned Seaweed."

Where to buy

Asian markets in the dried seafood/snack aisle, Costco, Amazon.

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Substitutes

Can be substituted with Japanese nori (sushi nori). It is recommended to use unsalted roasted seaweed when making kimbap; if you use nori, adding a bit more salt and sesame oil to the kimbap rice will yield a similar taste.

Storage

It is very sensitive to humidity, so if it becomes soggy, it loses its crispness and aroma. After opening, seal it in a zipper bag with a desiccant and store at room temperature; for long-term storage, keep it in the freezer. If the seaweed becomes soggy, you can revive it by lightly roasting it in a dry pan.

Used in

Kimbap/Gimbap, Jumeokbap (rice balls), gimjaban (seasoned seaweed flakes), rice side dishes.

FAQ

Q. What is the difference between kimbap seaweed and seasoned side-dish seaweed?
A. Kimbap seaweed is large, unseasoned "roasted seaweed" so it doesn't get salty when rolling rice and ingredients. Seasoned side-dish seaweed is already seasoned with sesame oil and salt and cut into small pieces to be eaten directly with rice. Be sure to use unsalted kimbap seaweed when rolling kimbap.