Gim (food)

Gim (food)

infobox Korean name



caption=Roasted "gim"
hangul=
hanja=none
rr=gim
mr=kim|

"Gim" (), sometimes spelled "kim", is a Korean-style edible seaweed in the genus "Porphyra", similar to the Welsh-style laver and Japanese-style nori.

When eaten as a "banchan" (small side dish), it is roasted with sesame oil and salt seasoning. For use in "gimbap", the sheets are not roasted. Sheets of "gim" are thinner than nori sheets.

"Gim" has a high content of mineral salts, particularly iodine and iron. It is prepared by drying the seaweed, and cutting it into very thin square sheets, which are seasoned with sesame oil and salt. It is served toasted and cut into smaller squares as a side dish, or rolled to make gimbap. [ [http://english.tour2korea.com/06shopping/WhatToBuy/uniquely_gim.asp?kosm=m6_4&konum=subm1_4 Tour2Korea] - uniquely Korean]

There are about ten varieties of "gim" in Korea. The most common are "chamgim" ("Porphyra tenera") and "bangsamuni gim" ("P. yezoensis"). Others include "dungeun gim" ("P. kuniedai"), "dungeun dolgim" ("P. suboriculata"), and "momuni gim" ("P. seriata"). [http://enc.daum.net/dic100/contents.do?query1=b03g1434a Korea Britannica.] - (in Korean)]

"Gim" is thought to have been eaten at least since the Unified Silla period. "Gim" was cultivated in Korea since the mid-Joseon period, mentioned in texts dated 1420, as a local product of the Jeolla district. It was recorded in 1429 that "gim" was sent to China. [http://sillok.history.go.kr/inspection/inspection.jsp?mState=2&mTree=0&clsName=&searchType=a&keyword=%EB%85%BC%EB%A6%AC The Annals of the Choson Dynasty] - (in Korean)] A 1650 record describes it as very expensive.Various new techniques of cultivation developed in 1600s and 1800s.

In 1980, Ungjin's "chamgim" was designated Natural Treasure Number 134 by the South Korean government. [ [http://100.naver.com/100.nhn?docid=820560 Encyber Encyclopedia] - (in Korean)]

ee also

*Nori
*Kombu
*Banchan
*Korean cuisine

References


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