Crisp sheets for rice rolls, tender seaweed for soup and kelp for a rich broth: Korean seaweed brings different flavours and textures to everyday cooking. Get to know gim, miyeok and dashima, and find a place for each in your kitchen.
Gim — crisp and versatile. These thin seaweed sheets are used for gimbap rice rolls. Large sheets are ideal for wrapping, while smaller roasted or seasoned pieces can be enjoyed with rice or straight from the pack. Choose rolling sheets or snack-sized pieces to suit your dish.
Miyeok — a staple for soup. Also called sea mustard, miyeok softens and expands when soaked. It is the seaweed used in miyeok-guk. Start with a small amount, follow the pack’s soaking instructions and try our seaweed soup recipe.
Dashima — savoury depth. This thicker kelp, also written dasima, is commonly used to make stock for soups and noodle broths. Follow your recipe and the pack’s preparation instructions to bring out its flavour.
From dried ingredients to ready-to-eat snacks, the region’s food collection offers several ways to start cooking with seaweed. Explore individual products for ingredients, available formats and preparation details.
Interested in sourcing seaweed for your shop, restaurant or food business? Contact the Jeonnam-Gwangju Europe Office for product information and enquiries.