Gim

Gim is the Korean name for laver, the same fine red alga (Pyropia, syn. Porphyra) that the Japanese call nori, though Korea treats it in two distinct ways. Plain, untoasted sheets wrap gimbap, the seaweed-rice rolls cut into bite-size rounds. Seasoned gim, on the other hand, is brushed with sesame or perilla oil, salted, and toasted crisp. It’s then cut into squares and eaten as banchan or a snack with rice. While nori is usually left plain, the seasoning of gim is a Korean signature.