Tips for Purchasing Dried Seaweed Sheets (Gim)
The cutest Gim packets you’ll ever find!
Gim is as basic as butter. You know how if you have butter and bread in the house, there’ll always be something to eat? It’s like that with dried seaweed sheets- but even more versatile! You can even eat them straight out of the bag as a snack!
Every Korean I know always has Gim on hand. It’s for the kids (kids love the stuff), it’s for tired weeknight meals (Gim + rice work as a meal in a hurry), it’s for the munchies (it has a satisfying crunch). Gim is a staple Korean pantry item that should always be kept in stock.
Types of Gim
You can categorize Gim in 2 broad categories and cut down on your headache at the Korean supermarket.
Unseasoned Gim: This is the raw stuff. They plucked out laver from the sea and dried it in sheets. If you buy Gimbap-use (making rolls) Gim, they will probably be pre-roasted. They've done this so it will be firm and crunchy and yet won't crumble when you're rolling Gimbap like this one. Gim for Gimbap making are stiff sheets ideal for making rolls. They’re unseasoned though so will taste quite flavourless if eaten on its own.
Useasoned AND unroasted Gim will be even less processed. Some people enjoy roasting and seasoning Gim themselves right before serving. These may also be the most budget friendly option.
How to prep Unprocessed Gim
Spread a thin layer of oil (toasted sesame oil) on each sheet (just one side as these thin sheets will absorb oil from the other Gim sheets you’ll end up piling on top of each other). Use an oil brush/sprayer or a plastic disposable glove (to use hand).
Season them with salt (again, just one side is enough).
Roast them by giving them quick passes over a dry pan. You can also flip them over a gas stove flame. I’ve also seen this Youtuber (it’s in Korean without subs but you’ll get the gist) pre-cut them into small rectangles and use the air-fryer which is pretty genius. It’s a quick operation as you don’t want to burn them (you will know cos you will smell it, and it’ll turn a dull brown colour).
Cut to size (small rectangles).
Seasoned Gim
This is the stuff you’re probably more familiar with. These taste great right out of the package and come either in full sized sheets or pre-packaged in convenient snack sizes in plastic containers. You know what I’m talking about, the Costco Kirkland Seaweed Snacks.
Seasoned seaweed sheets are ready-to-eat Banchan (side dish). You can just place some on the table and it is a delightful companion to rice.
You can buy them in convenient snack packs (individually wrapped and portioned) which works wonders for taking with you on-the-go (picnics, lunches, etc) but the waste really started to get to me. I’ve switched over to buying full sheets like these and cut them myself. I think it works out to be a bit more budget-friendly too, although the cents saved may be negligible for some.
How to Cut Roasted & Seasoned Full-Sized Gim Sheets
What I Used to do
Lay down paper towels.
Cut several sheets at a time with scissors.
Clean up flying pieces of Gim everywhere.
OPPA’s Hack for “Cutting” Gim
Cut a slit of the package in the upper corner to let in air.
Bend and press that sheet in half length-wise. Don’t be afraid to be firm.
Now bend and press that sucker into evenly sized (just eyeball it) rectangles. Don’t be afraid to be firm.
I was afraid all that firm pressing would crush the Gim to smithereens but these seaweed sheets hold up surprisingly well. You really have to bend and press down, you know how when you fold origami shapes you want to really press the fold within an inch of its life? Almost like that. Or else it won’t be cut and then you have to go in with scissors and then what’s the point then?
Then when you carefully cut open the package, you can just pick out the pieces and place them at the table. Most of the Gim sprinkles stay in the package for easy disposal. It was a real Ta-Da! moment for me 🤯.
Help Me Pronounce It!
“GHEEM” (not jim, mmmkay?)
When I was younger, Gim was Gim was Gim. I just ate the stuff on sale from wherever. Now I’m finding there are even more variations depending on what type of laver they use (chewier with more texture, smoother and delicate, seasonal specialties). Personally, I love the taste of the sea (all types of seaweeds) so I’m starting to have a preference for Parae Gim which is a green laver with a distinctively taste that leans to bitter.
Most Parae Gim is mixed with regular laver as the flavour is too strong for most people, but fans of it will seek out boutique producers that will mix as much as 70% Parae in their Gim. I haven’t found one yet. But this one is easily found online if you want to try.
There is also Gopchang Gim which is made with the first laver of the season and can only be harvested during that time. It’s got a hardier chew and I enjoy the texture.
I still buy random Gim that is on sale in a pinch. If the week’s groceries take place at Costco, I’ll even grab their individually-wrapped, pre-portioned “snacks”. But when I get the time, I generally tend to buy full-sized sheets or splurge on some premium stuff. With age comes… pricier preferences 😂.