Gim is made from seaweed that’s been chopped and dried into thin sheets. It’s delicious as a light, healthy snack, and for wrapping with rice and vegetables.

Pressed seaweed paper is used in gimbap (rice rolls), for snacks, to garnish soups, stews, and other dishes, or just oiled, salted, and toasted to make a side dish. The sheets are made by grinding and drying seaweed in a process similar to making paper. Good gim has a nice ocean-y smell and flavor. They are full of protein and vitamins, particularly iron, iodine, and vitamins A, B1, B2, B6, and B12.

We toast the sheets directly over a flame to make them crispy for gimbap or to crumble. Store in a zipper-lock plastic bag in the freezer for up to 6 months.

Seaweed Paperkimgim gim

Recipes that use seaweed paper (gim):


  1. hello,

    does anyone know if this Gim (or dried seaweed) has any additives? if yes, what are they?


  2. Yan Ling Singapore joined 6/14 & has 2 comments

    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

  3. KyungMiHelloBaby Flint, MI joined 3/13 & has 2 comments

    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?

  4. natisa Denmark joined 5/11 & has 1 comment

    Hi there :)
    Could you help me which one of these laver ( is ther right one to make Triangle Kimbap? Cause I don’t know, and I don’t want to buy any crap :(

  5. 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!

  6. 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 :]

  7. Maangchi New York City joined 8/08 & has 12,045 comments

    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)

  8. 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! :)

  9. Maangchi New York City joined 8/08 & has 12,045 comments

    Yes, it’s called nori in Japanese.

  10. deppbbey& has 2 comments

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

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