김 · Roasted laver

Roasted laver

김

What exactly is it?

Dried laver sheets are toasted and wrapped around rice. Oil-and-salt seasoned gim is crisp and savory, while large gimbap sheets are often less seasoned. Rice-paste-coated fried gim chips are a different preparation.

Main ingredients

Dried laver seaweed; oil and salt for seasoned versions

Ordering and serving

Wrap a little rice in a small seasoned sheet. Choose sheets labeled for gimbap when rolling, and reseal opened packs because humidity softens them.

Origins and changes

Coastal harvesting and cultivation supported dried laver as a storable rice accompaniment. Modern processing produces large sheets, bite-size seasoned pieces and flakes for different meals.

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Dish to compare

Stir-fried anchovies · 멸치볶음Stir-fried fish cake · 어묵볶음Seasoned dried squid · 진미채

Roasted laver

김

Main ingredients: Dried laver seaweed; oil and salt for seasoned versions
Flavor and character: Dried laver sheets are toasted and wrapped around rice. Oil-and-salt seasoned gim is crisp and savory, while large gimbap sheets are often less seasoned. Rice-paste-coated fried gim chips are a different preparation.
How to eat it: Wrap a little rice in a small seasoned sheet. Choose sheets labeled for gimbap when rolling, and reseal opened packs because humidity softens them.

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Stir-fried anchovies

멸치볶음

Main ingredients: Dried anchovies, soy sauce, sugar or syrup and oil; optional nuts or shishito peppers
Flavor and character: Dried anchovies are fried and coated in sweet, salty seasoning. Tiny anchovies give a light crunch; larger ones have a stronger fish flavor and firmer bite. Nuts make one variation, while shishito peppers produce a moister side.
How to eat it: Small anchovies are eaten whole, including the bones. Check for peanuts, almonds or walnuts if you have a nut allergy.

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