&sq=Envato&lang=en&file=File:Racks_laver.jpg) Gim sheets | |
| Alternative names | Kim, laver, Korean laver |
|---|---|
| Type | Edible seaweed |
| Place of origin | Korea |
| Region or state | East Asia |
| Associated cuisine | Korean cuisine |
| Main ingredients | Red algae |
| Similar dishes | Nori |
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| Korean name | |
| Hangul | 김 |
|---|---|
| Revised Romanization | gim |
| McCune–Reischauer | kim |
| IPA | [kim] |
Gim (Korean: 김), 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]
Along with wakame and sweet kelp, gim is one of the most widely cultivated and consumed types of seaweed in Korea.[3] The dried sheets of gim are often rolled to wrap and be eaten with rice. Gimbap is a dish 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.[3][4]
- ^ Abbot, Isabella A. (1988). "Food and Food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.). Algae and Human Affairs. Cambridge: Cambridge University Press. p. 141. ISBN 978-0-521-32115-0.
- ^ "홍조류" [Red algae]. Global World Encyclopedia (in Korean). Vol. 13. Beomhan. 2004. ISBN 89-8048-326-0 – via Wikisource.
- ^ a b "gim" 김. Doopedia (in Korean). Doosan Corporation. Retrieved 5 June 2017.
- ^ "Gim". Encyclopedia of Korean Culture.