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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.

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Concepts associés (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.

Algue alimentaire

vignette|Soupe d'algues aux oursins, Corée Une algue alimentaire est une algue comestible qui a une vocation alimentaire directe (légume, condiment consommé cru ou cuit, ingrédient dans un produit alimentaire élaboré, complément alimentaire) et indirecte (PAI ou « Produit Alimentaire Intermédiaire » réalisé à partir de l’extraction de certaines substances à partir des algues).

Nori

désigne différentes algues rouges comestibles, utilisées dans la cuisine japonaise, notamment dans l'élaboration des makizushi et des temaki. Pour autant, lorsqu'elles sèchent, la couleur rouge s'estompe. On distingue alors deux types d'algues séchées : les noires et les vertes. La cuisine coréenne utilise un élément proche appelé gim. Pour obtenir les feuilles de nori, les algues sont tout d'abord lavées à l'eau douce puis broyées et disposées en fines couches. Les feuilles sont alors prêtes une fois séchées.