The Sea as a Pantry

Hand-picked by the tide

For centuries, Korea’s southern coastline provided communities with a rich and reliable source of food. Unlike many Western cultures, where seaweed was historically used mostly as fertilizer or animal feed, Koreans developed sophisticated culinary traditions around marine plants. Historical records from the Joseon Dynasty already mention the harvesting and cultivation of edible algae, while the farming of gim, Korean nori, dates back several hundred years. Today, Korean cuisine primarily relies on three major categories of edible seaweed: Gim (김) - thin roasted sheets of red algae, internationally known as nori Miyeok (미역) - wakame seaweed, commonly used in soups Dasima (다시마) - kelp used mainly for broths and stocks Each carries its own cultural significance. Gim is an everyday staple and snack, miyeok symbolizes birth and motherhood, while dasima forms the umami-rich foundation of countless Korean dishes.

Nori – Korea’s Global Seaweed Treasure

Among all Korean sea botanicals, gim - Korean nori - has become the country’s best-known international product. Made from species of red algae belonging to the Pyropia family, it is far more versatile in Korea than its global association with sushi might suggest. In Korean households, roasted gim is served with rice, crumbled over noodles, added to soups, or eaten straight from the package as a snack. Seasoned seaweed sheets brushed with sesame oil and lightly salted are especially popular. South Korea has become one of the world’s largest exporters of nori products. The quality of Korean gim is closely tied to environmental conditions: cold winter waters, mineral-rich coastal currents, and generations of expertise among local seaweed farmers create exceptionally delicate and flavorful sheets.