Gim (food) | EPFL Graph Search

Are you an EPFL student looking for a semester project?

Work with us on data science and visualisation projects, and deploy your project as an app on top of GraphSearch.

Gim (), 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 wakame and sweet kelp, 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 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. The earliest mention of edible seaweed in Korea is recorded in the Memorabilia of the Three Kingdoms (1280s); this text, created during the Goryeo era, documents the history of the Three Kingdoms Period of Korean history between 57 BCE and 668 CE. The book contains passages that say the Silla dynasty would use gim for part of their dowries. It is conjectured that the gim of this period was harvested from rocks and driftwood rather than being cultivated. Gim was later mentioned numerous times in the Veritable Records of the Joseon Dynasty. Throughout the record, gim is referred as 海衣, meaning sea cloth or sheet. In the record, the geographical survey conducted during the regime of the King Sejong the Great described gim as the representative product of Chungcheong, Gyeongsang, and Jeolla provinces. The record showed how King Seonjo was urged to sooth the hardship of the country's eastern coastal people who were required to produce and submit gim as a royal offering. The record also told the story of how King Hyojong suspended the royal submission of gim upon hearing that a single piece of gim costed 20 pieces of cottons. According to the record, people strictly had to submit gim as a royal offering by a specific size. This led many people to glue a piece of gim on a frame using saliva or other means to fit the size.

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Related concepts (7)

Seaweed

Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon, producing at least 50% of Earth's oxygen. Natural seaweed ecosystems are sometimes under threat from human activity.

Edible seaweed

Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.

Nori

Nori 海苔 is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.