Seaweed laver is dried seaweed, seasoned with oil and salt for an edible snack in Korea.It is harvested for only 2 months in a year from a highly nutritious environment, where the ocean and river meet. It has become one of Koreans staple, and soul food. Because of its savory taste and high nutritious feature, it is common in Korea to exchange laver as a gift on special occasions.
Seaweed laver is one of the most popular
side dishes in Koreans daily meal. Unlike Nori, Korean seaweed laver is seasoned for rich taste. With the Korean traditional roasting method, it was roasted twice and seasoned with salt and oil, Korean seaweed has become a staple diet.
Gim (), also romanized as kim,[1] is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.[2][3] Along with miyeok (wakame) and dasima (Saccharina japonica), gim is one of the most widely cultivated and consumed types of seaweed in Korea.[4] The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is fancier adaptation, in which gim is not only rolled with rice, but also meat, fish, or vegetables. Gim also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (banchan) such as bugak. [4] [5]
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