What does it taste like?
Flavor and texture vary by variety, freshness, and preparation.
Sea vegetables
Gim seaweed
김
Common aliases
gim · nori · roasted seaweed sheets · dried seaweed sheets
What is Gim seaweed?
Gim seaweed appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
How is it used?
Use the form and amount listed in the recipe; trim or rinse as needed.
Where can you buy it?
Look for fresh gim seaweed with no off smell or sliminess.
How should you store it?
Refrigerate promptly and follow the package date when one is provided.
Possible substitutes
Nori is the closest common option, though roasting and seasoning may differ.
Recipes using Gim seaweed
Rice Dishes
Grilled Brown Rice Balls with Hijiki(구운 주먹밥)
Savory brown rice balls mixed with seasoned hijiki, coated with crushed seaweed and egg, then grilled in a pan.
View recipe
Soups & Stews
Oyster and Tofu Soup(굴 두부 국)
A delicate kelp-broth soup with oysters, tofu, green onion, seaweed, and red chili, finished with sesame oil.
View recipe
Rice Dishes
Scorched Rice and Oyster Porridge(누룽지굴죽)
A comforting porridge of softened scorched rice and chopped oysters simmered in kelp broth, finished with garlic chives and roasted green laver.
View recipe