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Korea's Seaweed(Gim): History, Types, Nutrition, and Culture
Eating laver in Korea is one of the most loved seaweed foods in the world. Fresh laver from the sea can be processed in many ways and enjoyed with various dishes. In this article, we will introduce the history, types, nutritional value, and various dishes and cultures using laver.
History of laver
ancient times
Three Kingdoms Period: The origin of laver dates back to the Three Kingdoms Period. According to the literature, there is already a record of laver being collected and used for food during the Silla and Goguryeo periods.
the Chosun Dynasty era
Literature Records: Records of laver can be found in various documents of the Joseon Dynasty, such as Dongguk Yeoji Seungram and Yeongwon Economic Journal. During this period, laver farming and harvesting were widely carried out.
Aquaculture Technology: In the late Joseon Dynasty, laver production increased significantly with the development of laver farming technology. In particular, laver farming was active in coastal areas of South and South Jeolla Province.
modern times
Industrialization: With the modernization of laver farming and processing technologies in the 20th century, Korea has become one of the largest laver producers in the world. Laver has now become a representative food item in Korea.
Types of seaweed(gim)
Appearance: Fresh seaweed collected from the sea. Mainly used after simple washing and natural drying.
Grilled laver: Seaweed made by roasting its appearance. Grilled laver coated with soy sauce and sesame oil is a popular side dish on Korean tables.
Seasoned seaweed: Seaweed made with salt and sesame oil on the baked seaweed. It is also loved as a snack because it is rich in taste and easy to enjoy.
Javan Kim: Seaweed made with salt and oil. It has a deep flavor and is good to eat with rice.
Lunchbox laver: laver cut into small pieces and individually packed. It is often used as a side dish for lunch boxes because it is convenient to carry around.
the shape of seaweed
Jeonjang Kim: Seaweed in the form of large sheets of seaweed. It is mainly used at home, and is often used to make gimbap.
Sculpture: laver cut into small pieces. Easy to eat.
Powder seaweed: seaweed processed in powder form. It is mainly used as an addition to cooking.
the nutritional value of seaweed
a major nutrient
Protein: Seaweed is high in protein, so it is good as a source of vegetable protein.
Vitamin: Rich in vitamins A, B1, B2, C, and E, it helps strengthen immunity and skin health.
Minerals: Contains important minerals such as iron, calcium, and iodine, which helps maintain body function.
Dietary Fiber: Rich in dietary fiber that helps digestion and prevents constipation.
health effects
Antioxidant properties: Vitamins E and C in seaweed have strong antioxidant properties.
Immunity Enhancement: Rich in vitamins and minerals, it strengthens immunity and helps prevent diseases such as colds.
Blood Pressure Control: Potassium in seaweed helps to control blood pressure by helping to discharge sodium.
a variety of dishes using dried seaweed
traditional cuisine
Gimbap: It is Korea's representative convenience food made by wrapping rice and various ingredients in seaweed.
Seasoned seaweed: It is a side dish made by mixing seaweed with sesame oil, soy sauce, and sugar.
Kimbugak: This is a traditional snack made by thinly sliced and fried seaweed, then coated with soy sauce and sugar.
modern cuisine
Kimchi Gimbap: It's a modified gimbap made with kimchi in it.
Kim Salad: It's a dish that adds a savory taste to the salad with seasoned seaweed.
Seaweed Burger: It's a fusion dish made using seaweed instead of hamburger patties.
international cuisine
Seaweed Taco: This is a taco made by using seaweed instead of tortillas. The fusion with Mexican cuisine stands out.
Seaweed Sushi: Sushi rolls made using seaweed, and their combination with Japanese cuisine is popular.
laver-related culture
Korean Food Culture
Table Side Dish: Seaweed is one of the must-have side dishes on Korean tables. Roasted or seasoned laver is great with rice.
Snack Culture: Seasoned laver and laver patties are popular for their easy-to-eat snacks.
holidays and events
Lunar New Year and Chuseok: Seaweed dishes are not missed when preparing holiday foods. Examples include laver patties and seasoned laver.
Anniversary: Seaweed dishes often appear on birthdays and wedding anniversaries.
global influence
Overseas Exports: Korean laver is exported worldwide and is especially popular in Japan, China, and the United States.
Hallyu and laver: laver is also attracting attention as Korean food has gained popularity around the world due to the influence of the Korean Wave.
conclusion
Eating laver in Korea is a food that has a long history, various kinds, and rich nutritional value. It goes beyond just side dishes, and plays an important role in various dishes and cultures. We hope to continue the tradition and value of laver and establish itself as a healthy food that people all over the world can enjoy.