In much of Asia, people use edible dried seaweed sheets in much of their cooking. You may recognize that people use these sheets to make Japanese sushi or Korean kimbap. In America, we often use the Japanese term ‘nori’ to refer to these dried seaweed sheets. That being the case, if you are learning to cook Korean food, you will often see the seaweed referred to as ‘gim’ or ‘kim’ (김) in Korean recipes.
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