Do you know about korean laver(GIM)? : If you have lived in Korea for a long time, have you tried a lot of food called “Gim”? Korean people have also felt that they really like seaweed, right? However, have you ever wondered what kind of food “Gim” is?
Seaweed, seaweed, or seaweed, which belongs to the genus of laver, is spread thin and widely in the form of paper and dried. Korean law defines it as “a multicellular plant that collectively refers to seaweed belonging to the genus of laver or stone laver that reproduces as spores while photosynthesis among marine aquatic organisms living in the sea.”
Korea was the first country in Korea, China, and Japan to start making and eating seaweed both historically and on record. Of course, there is a big difference from modern seasoning.
In the case of Korea, it should be considered that seaweed has been eaten since at least the Three Kingdoms period. Seaweed was called Haeui or Haetae in Chinese, and the first appearance in the literature was the Samguk Yusa compiled by Monk Ilyeon during the reign of King Chungryeol of Goryeo, and it is said that he ate “Kim” from the Silla Dynasty. In addition, if you look at Bonchogangmok, a natural dictionary compiled during the Ming Dynasty, “It is collected in the deep sea of Silla, and it is collected by tying a rope around the waist and entering the deep sea. After April, large fish appear and cannot be collected because they are damaged,” he said.
The first literature on the laver style is Gyeongsang-do Jiriji, written in 1424. According to a legend in Hadong-gun, “About 260 years ago, an old lady was collecting shellfish at the mouth of the Seomjingang River, when she found a piece of wood that had a lot of seaweed floating down, and ate it, and it tasted very good. After that, bamboo trees were erected underwater and artificially produced seaweed.”
At the end of the Goryeo Dynasty, Mok received the “Haeui” sent by Gangneung Jeoldosa in a unique poem and wrote a poem of gratitude, and Haeui is a paper-shaped laver. In Mangiyoram, there is a record of seaweed such as seaweed, bungwak, kelp, and gamtae, including seaweed, as tribute. The truth of the tribute was accompanied by the suffering of the people. In the dark act of Gyeongsang-do, the people thought it was very painful to offer a memorial service (April 1, 34 of the Annals of King Seonjo). Hyojong, who examined the grievances of the people, ordered, “Don’t go to Bongjin because the price of one meal in the year of fishing goes up to 20 pils in Mokmyeon.” (March 23, 1 year of Hyojong’s Annals). Among the items offered as sakseon, Haeui, Eoran, and flatfish are said to be attached with grass or applied with saliva to meet the standard, so if you do so, not only will it not be neat, but it will also cause a lot of inconvenience, so correct the evils. (November 27, 2017 of Jeongjo Silok). In Seonghosaseol and Manmulmun, there is a genus name called Kim, which is a moss that rises on the sea stone, and the color is red. He picked it and made it into a piece like paper, so it seems that this is called Jo,” indicating that dried laver was made in the form of paper and distributed.
After that, if you look at the records of Kim Ssam in the 議Siuijeonseo是, which was built in the late 1800s, “Kim Ssam rubs the seaweed with his hands to remove blemishes. Spread the trimmed seaweed on a small plate, oil it with a foot, sprinkle salt, and bake it, cut it square, put it in the middle, and put the skewer in the middle, so you can see the record used to wrap the dried seaweed similar to the current pan seaweed baked with oil.
The Korean Peninsula faces the sea in all three sides, east, south, and west, so of course, eating habits are closely related to the sea. There are many different kinds of seafood, but among them, a food called “Gim” shines the most. Among the Korean foods commonly eaten in daily life, “gimbap” is the food that is most closely related to seaweed. Even the name appears as the word “korean laver(GIM)” and is ultimately a combination of “Gim” and “rice,” so there is no problem if you consider it the easiest Korean word to understand.
In addition, you ate quite a lot of “triangle gimbap” sold at convenience stores, right? Can you tell me how to make “triangle kimbap”? It’s a combination of “triangle,” “korean laver(GIM)” and “rice.”
Like kimchi, gim is a very important part of Korean food culture and is also popular overseas.
According to Japan’s TBS NEWS, which was registered on January 13 this year, “traditional korean laver(GIM)” is becoming a successful model for overseas purchases.
If you live in Korea, make sure to try Korea’s “Gim” and feel Korea’s unique “Gim” culture!
When you enter your home country, don’t just think of Korean cosmetics, and it’s not a bad idea to give gifts with “Gim”!