Korean gim, a dried seaweed food, has been a staple since the Three Kingdoms era, evolving into a prominent K-food recognized globally. Traditionally enjoyed with rice or as a side dish, gim is also used in popular dishes like gimbap and seasoned gim. Its production is concentrated in winter, specifically from November to March, when the seaweed is at its peak quality. The purpose of highlighting gim is to showcase its cultural and culinary importance, as well as its role in Korea’s food industry.
The main stakeholders are producers, consumers, and visitors to Wando, which produces about half of Korea’s gim. Gim is easily accessible in supermarkets and restaurants, but Wando offers a richer tasting experience due to its high-quality production. There are two main cultivation methods: the ‘jijusik’ (pole) method, which yields premium gim with superior flavor, and the ‘buyusik’ (floating) method, which is more productive and used for mass-market gim. Gim varieties include ‘itbadidol gim’ (curly type) and ‘bangsamuni dol gim’ (flat type), with the latter making up 70% of domestic production.
Historically, gim was enjoyed since the Three Kingdoms era, but cultivation began in the 17th century, attributed to Kim Yeo-ik in Jeollanam-do. Over time, home roasting of gim gave way to market and factory production, with seasoned gim becoming popular due to convenient packaging and storage. Wando offers several visitor programs, including the Wando Seaweed Center and local markets, where visitors can learn about seaweed and purchase fresh products. These programs operate year-round, with specific hours and facilities detailed for each location.
Frequently asked questions include: How is gim produced? Gim is cultivated using pole or floating methods, each affecting flavor and productivity. What are the main ways to enjoy gim? Koreans eat gim with rice, in gimbap, or as seasoned snacks like gim bugak. Where can visitors experience gim culture? Wando provides educational centers, seafood markets, and traditional five-day markets for hands-on experiences. These venues are open to the public, with no admission fees and accessible parking.
Korean gim is a prime example of how traditional foods can evolve into modern culinary icons. Wando’s dominance in production and its visitor programs demonstrate a strategic approach to both quality and tourism. The shift from home-roasted gim to factory and market offerings has made gim more accessible and diverse. These efforts not only preserve cultural heritage but also enhance Korea’s global food reputation.