Gim (food)

Gim (Korean: 김), also romanized as kim, 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.

Along with miyeok and dasima, gim is one of the most widely cultivated and consumed types of seaweed in Korea. 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.

Due to the growing popularity of Korea Gim, it now accounts for approximately 70% of the global dried seaweed market. Major export markets include the United States, Japan, and China.