Korean cooking ingredients

Dried seaweed sheets

Gim

Gim is made from seaweed that’s been chopped and dried into thin sheets. It’s full of protein and vitamins, particularly iron, iodine, and vitamins A, B1, B2, B6, and B12. It’s delicious as a light, healthy snack, and for wrapping with rice and vegetables.

kim

kim

kim

Recipes that use dried seaweed sheets (gim):

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12 Comments:

  1. Yan Ling Singapore My profile page joined 6/14
    Posted June 28th, 2014 at 12:39 am | # |

    Does this work with any dried seaweed? I’m a singaporean and I usually buy Japanese dried seaweed O: hopefully I can find a Korean one

  2. KyungMiHelloBaby Flint, MI My profile page joined 3/13
    Posted February 28th, 2013 at 9:46 pm | # |

    I need help!

    Okay, so I recently bought a pack of seaweed sheets, but was unable to use them because I could not get passed the smell (haha). I’ve never used them before. What do you suggest?

  3. natisa Denmark My profile page joined 5/11
    Posted May 26th, 2011 at 7:58 am | # |

    Hi there :)
    Could you help me which one of these laver ( http://shop.ebay.com/i.html?_nkw=laver+seaweed&_sacat=0&_odkw=triangle+kimbap&_osacat=0&_trksid=p3286.c0.m270.l1313) is ther right one to make Triangle Kimbap? Cause I don’t know, and I don’t want to buy any crap :(

  4. adeana
    Posted April 26th, 2009 at 6:38 am | # |

    Hi- I love the bite size roasted laver for snacking, but it seems so oily. is this available in a low fat (oil) version? i moved to korea three months ago and can’t seem to quit gaining weight! thanks!

  5. josh
    Posted April 21st, 2009 at 10:03 pm | # |

    hey maangchi!
    remember me?
    the guy that started learning korean?
    ahah yeah anyways isnt “kim” also a very common last name for koreans?
    i love this stuff i could eat it all day :]

  6. Maangchi New York City My profile page joined 8/08
    Posted November 22nd, 2008 at 10:29 pm | # |

    Amy,
    yes, you will have to buy kim(laver) for kimbap like the one in the photo above. In the photo, it says, “kim for kimbap”(김밥용 김)

  7. Amy
    Posted November 22nd, 2008 at 8:25 pm | # |

    Hi Maangchi!

    This is Amy, I just emailed you recently! Anyway, I want to make kimbap, but are there different kinds of sea plant? I don’t want to get a kind that will crack and break when I roll it? This kind you use seems thicker and more flexible?

    Thanks! See you in New York soon! :)

  8. Maangchi New York City My profile page joined 8/08
    Posted October 15th, 2008 at 6:27 pm | # |

    deppbbey,
    Yes, it’s called nori in Japanese.

  9. deppbbey
    Posted October 15th, 2008 at 8:14 am | # |

    hi there, i just want to ask.. is this the same with Nori?


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