What Makes Seaweed So Special?
When you think of Korean superfoods, Kimchi might come to mind first. And perhaps rightly so—crafted from a rich fermentation process, Kimchi has been widely proved to have a whole host of health benefits; thanks to its many kinds, you can even pick and choose your favorite type, depending on the occasion and your preferences! Compared to Kimchi’s worldwide renown as a nutrient dense, flavorful staple of Korean cuisine, lesser known foods like seaweed often fly under the radar.
You might be surprised to find out that in coastal civilizations like on Korea’s peninsula, seaweed has been a staple for centuries. Seaweed carries the distinct, rich, briny taste of the sea, and just like Kimchi, both boasts dense nutrients and comes in many different varieties and forms. From K-dramas to Michelin-starred kitchens, seaweed—in its many forms—is finally beginning to enjoy the recognition it deserves on the global stage.
In this article, we’ll explore all things seaweed: we’ll explain its significance in Korean culture, de-mystify its many forms, and explore its positive impacts on the environment. Once we’re done, you’ll know exactly how incredible the “ocean’s superfood” is—and exactly how to enjoy it for your next meal!
The History of Korean Seaweed: From Haenyeo Divers to Birthday Soup
Unlike its recent entry into the global spotlight, seaweed is hardly new to Korean cuisine. Koreans have been growing, harvesting, and enjoying seaweed for hundreds of years. Seaweed was so sought after, that at one point in the Joseon Dynasty, sheets of gim (dried laver) were demanded as royal tributes!
A particularly incredible example of seaweed’s storied roots comes from Jeju Island. Since at least the 17th century, Jeju Island has been home to the haenyeo (sea women); brave, skilled women who free-dive (without any specialized equipment) for seaweed and abalone. The haenyeo boast a long, perseverant history of braving the depths of the sea in order to provide for their families. Not only the quality of their seaweed and abalone, but also their traditional practices are praised the world over. Generations upon generations of haenyeo—now recognized by UNESCO as an Intangible Cultural Heritage—have passed down both their expertise and their sustainable harvesting practices. The haenyeo have been diving for so long, in fact, that their very bodies are now biologically adapted to better aid their daunting dive into Jeju Island’s frigid waters! Although the haenyeo were already celebrated by a select few with a passion for Korean food culture and sustainability, public support and recognition was largely limited—at least, until now. Thanks to the wildly popular recent K-drama When Life Gives You Tangerines (starring IU and Park Bo Gum), the haenyeo’s challenging yet inspiring way of life was finally brought into the public eye. At long last, the haenyeo can now start to receive the recognition and support they deserve and need to continue preserving Korea’s seaweed and seafood culture.
As amazing as the haenyeo are, you don’t need to be diving firsthand into Korea’s waters to appreciate its delicious seaweed. Miyeokguk’s (seaweed soup) status as a “birthday soup” is widely acknowledged by all Koreans, who often say that missing a meal of miyeokguk on their birthday just doesn’t feel right. The hearty soup, often consumed by new mothers to restore nutrients after giving birth, is just what anyone needs to recover and restore their energy. Miyeok goes even a step beyond simple nutrient restoration, and even contributes to clearing and assisting with blood circulation—what a miracle food!
Types of Korean Seaweed (And How to Enjoy Them)
After all these amazing examples, are you wanting to reach for a warm bowl of comforting miyeokguk? Or perhaps to grab a roll of gimbap (seaweed roll) to enjoy on the go? The many different types of seaweed can sometimes be overwhelming to choose from—not to worry! We’ll now share a breakdown of all the types of seaweed we carry at Kim’C Market, as well as each’s unique history, flavor, and dishes to try them in. Whether you’re taking your first few shallow steps into Korea’s seas, or if you’ve cherished a bowl of miyeokguk every birthday of your life, we have a uniquely delicious seaweed suggestion for you.
1. Gim (Dried Laver): Gimbap and Korean Snacks
Let’s start with perhaps the most well known option: gim (roasted seaweed). Gim refers to the thin sheets of red algae, which are harvested, dried, and pressed into sheets. These sheets, of the same makeup as Japanese nori, are produced in two main types: gimbap laver and seasoned gim.
Gimbap laver form the literal foundation of gimbap: Korea’s famous, convenient seaweed-wrapped rice rolls. Though some ingredients can differ from roll to roll (think various meats, vegetables, etc.) quality rice and gim are consistent across every roll of gimbap—and form the bedrock of good quality. Our premium gimbap gim comes from Shrimp Seal, Korea’s first ever gim artisans. Shrimp Seal, a family craft now in their third generation, have been perfecting their traditional farming methods: they use strictly natural seeding on bamboo racks, and let the gim dry in the sun and sea breeze. As is the story across all labors of love, the painstaking process yields noticeably higher quality gim: you’ll be able to taste the clean flavor full of the ocean’s essence. Our gimbap gim is finally lightly roasted (to enhance the aroma) before arriving in your kitchen, where you’ll use it to craft the gimbap of your dreams. With the premium foundation of our rice and gimbap gim, any fillings of your choice are sure to result in a mouth-watering gimbap—along with a deep appreciation for each carefully crafted sheet of gim.
Seasoned gim, in comparison to gimbap gim, is seasoned just a little more (with fragrant sesame oil and a touch of sea salt), and then roasted until crisp. The result, conveniently packaged into packs of small rectangles, is a deceptively addictive side dish. Our Jinmatgim Lunch Box Gim, paired with our fluffy rice, makes for a complete meal—due to the gim’s clean, pure umami taste, you’ll find that you keep reaching for more: until your seemingly simple meal is devoured and nowhere to be seen!
2. Doljaban: Seasoned Seaweed Sprinkles For Rice and Salads
Carrying on the theme of elevating even simple meals is our Doljaban (Seasoned Gim Sprinkles). Produced by the same Jinmatgim that proudly supplies our Lunch Box Gim, our gim sprinkles, are essentially crumbled, roasted, seasoned gim. The name doljaban proudly declares that our gim sprinkles are naturally grown on coastal rocks. The laver is then harvested at peak freshness, roasted that very day with fresh sesame oil, and then seasoned to be a perfect addition to rice, salads, and more! Our gim sprinkles have a delightful taste of the sea, as well as a subtle sweetness that complement each other. Simply sprinkle this gim anywhere—rice, porridge, noodles, vegetables, pasta—and give your plain dishes a tasty Korean twist!
3. Maesaengi (Winter Seaweed): Korea’s Silky Green Delicacy
With maesaengi, we venture a little further into Korean seaweed delicacies. Maesaengi is a delicate, vibrant green seaweed that has a texture so soft, it’s been described as the ocean’s version of silk. The feathery strands of algae (akin to the thinness of hair) can be gathered only delicately by hand during Korea’s winter months. Maesaengi’s especially subtle texture and mild flavor has chefs and home cooks scrambling for more. Unlike more substantial seaweeds (like gim), maesaengi virtually melts on the tongue—with a subtle oceanic taste and a pleasant creaminess similar to that of expertly-prepared okra.
Due to its delicate nature, maesaengi has to be cleaned carefully and processed delicately by hand. Our Bluetide Maesaengi is gathered carefully off the southern coast of Korea, and precisely freeze dried in order to preserve its unique flavor and texture. Simply re-hydrate a portion in cold water, and add it to a simple porridge or soup—to make a soft, comforting dish to lend you strength throughout the winter. Make sure not to cook it for too long though: due to its delicateness, special care has to be taken while cooking, just as during harvesting. Adding it to a hot soup at the last minute will ensure you’re able to enjoy the perfectly creamy maesaengi melting in your mouth.
4. Gamtae: The Rare Gourmet Seaweed Loved by Chefs
Gamtae, wild green algae, strikes a medium in between gim and maesaengi in terms of texture. Often called “gourmet algae,” its rarity (gamtae cannot be cultivated; it must be harvested in wild tidal flats by local experts) and distinct taste make it highly sought after by Michelin-starred chefs. Gamtae boasts a bold and unapologetic flavor: a strong sea scent along with a pleasant bitterness blossoms in your mouth, while a slight sweetness follows.
Due to gamtae’s rarity and relative difficulty to store, it was often overshadowed by gim—at least, until recently. Top chefs both in Korea and internationally have discovered gamtae’s bold taste and wondrous health benefits, and its being presented in creative dishes to much appreciation—even being compared to caviar for gamtae’s signature aroma.
Here at Kim’C Market, we’re proud to partner with BadaSoop, one of Korea’s most renowned gamtae producers—they even have patents on their hand harvesting and processing methods! We import BadaSoop’s gamtae (in both an unseasoned, pure form, as well as a roasted, seasoned form), making sure to carefully keep the seaweed refrigerated. The result is a deep flavor, packed with the sea’s brine and bitterness, that completes similarly rich foods—think grilled pork, beef, or fish. Gamtae is the new trend taking over top kitchens by storm; through Kim’C Market, you can experience the hype right at home!
5. Tot: Jeju’s Sea Herb of Eternal Youth
Next up is tot, better known by its Japanese name hijiki. Tot, a distinctly brown seaweed, forms fields of wild bushes under the sea. Our tot comes from the Gimnyeong Haenyeo Cooperative in Jeju—that’s right, the very same haenyeo depicted in When Life Gives You Tangerines. Each Spring, Jeju’s haenyeo brave deep waters to harvest what locals call “the sea’s herb of eternal youth.” Like its lofty title, tot is characterized by its distinctly high fiber and mineral content—tot is a prized staple of vegetarian or specialized diets in Korea. With a mild, earthy flavor and a satisfying crunch when chewed, tot can be enjoyed in a variety of ways, similar to regular leafy vegetables. Whether it’s as an accompanying side dish, cooked as a health vegetable rice dish, or in soup and porridge, Koreans have long been enjoying tot’s health benefits—and now, you too can enjoy tot: directly from Jeju’s haenyeo, to the center stage of K-dramas, straight to your table.
6. Miyeok: The Korean Birthday Seaweed
Finally, the long awaited birthday seaweed—one of the most commonly enjoyed seaweeds in Korea. Miyeok, like tot, is a type of brown algae. Also present in Japanese miso soup, miyeok is a tender, leafy seaweed beloved for its mild flavor and slightly springy soft texture. As discussed earlier, miyeok (in miyeokguk, or seaweed soup), is often eaten for nourishment after childbirth—and also symbolically on birthdays to celebrate and honor one’s birth. Since miyeok usually comes dried, miyeok is usually soaked in water (expanding dramatically to six times its dry volume) before being simmered to make miyeokguk. The first time you make miyeokguk for your birthday, you might be surprised at how significantly miyeok expands. To take the guesswork out of your cooking process, our SEA:D miyeok is conveniently cut, and then packaged in 20g packs—just the right amount to make miyeokguk for 3 people. Beyond just convenience though, each portion of miyeok is grown in the deep, cold waters of Gijang, Busan—and then harvested and sun-dried to maintain its natural flavor. This traditional process of sun-drying traps all the nutrients into the miyeok, and heightens the seaweed’s ocean mineral taste. First sauteed with sesame oil and then simmered for hours, the natural, sun-dried miyeok becomes silk-like in tenderness—imparting all of its deep flavor into the broth. A warm spoonful of miyeokguk is sure to restore nutrients, help with circulation and blood health (essential for new mothers, but of course beneficial to just about anyone), and remind you of joyful birthdays celebrated!
Seaweed and the Environment: How Seaweed Helps Heal the Ocean
By now, you’ve seen the many ways that seaweed can be a tantalizing add to your diet—and how it can improve your health while satisfying your tastebuds too! The many forms discussed in this article, of course, don’t cover anything: from Gamtae powder a powder form of Gamtae for seasoning and topping; to Dashima (kelp) simmered to impart deep flavor into soup broths; to Gim Bugak—gim dried and baked in ancient traditions of preservation in order to make a delectable snack—seaweed’s potential and flexibility truly is as deep as the ocean floor. However, did you know that seaweed is not only good for you and your taste buds, but also for the environment?
The most obvious sustainable benefit, perhaps, is seaweed’s role as the carbon sinks of the sea. Just like forests do on land, seaweeds take in carbon dioxide and convert it to oxygen via photosynthesis. And because seaweeds (especially certain fast growing kinds of kelp) largely grow faster than trees on land, seaweeds are able to trap more carbon, more quickly. This rapid trapping of carbon helps reduce the ocean’s acidity too. Acid rain is caused when various greenhouse gases mix with water vapor before raining down: destroying farmlands and vulnerable ecosystems. Similarly, a high carbon content in the water directly leads to a higher acidity; marine life, especially certain types of shell forming species, suffer in this toxic environment. By consuming, and then growing increasing amounts of seaweed, we can contribute our part to lowering greenhouse gases and ensuring that our oceans are habitable for marine life.
Seaweed goes a step further in its ecosystem restoring benefits by serving as a direct habitat and food source for marine life. Countless species of fish, crab, and other marine organisms shelter in seaweed beds in order to protect themselves from predators. As the Haenyeo noticed: when there was less seaweed, there were less abalone to harvest; conversely, more seaweed meant more abalone, and a more abundant ecosystem in general.
Cultivating seaweed is among the easiest of agricultural practices too: seaweed is what experts call a ‘zero input crop,’ meaning that seaweed doesn’t need any fertilizers, pesticides, or any special care. When we cultivate seaweeds, we can essentially leave them and forget them—in the near limitless farming space of the ocean.
Why You Should Add Korean Seaweed to Your Diet (And to Your Planet)
Seaweed, in summary, is a miracle supercrop that seems too good to be true; and yet, it lives up to all the hype—and more. Not only does seaweed take almost no effort to grow, it also serves as the forests of the sea: reducing carbon levels and lowering the acidity of the oceans. In addition to its whole host of sustainability benefits, seaweed also boasts a rich nutrient content—with its abundance of fibers, minerals and vitamins, seaweed is even linked to improving your blood quality! All these incredible qualities also come in various packages: from the crispy delight of Gim or Doljaban; to the quick, guilt-free snack of Gim Bugak; to the deep broths and flavors of Maesaengi, Miyeok or Dashima; to the wild mouthfuls of Tot salads; or even to the Michelin-star centerpiece of Gamtae; you’re sure to find one (or eight) to delight your particular palette.
So what are you waiting for? Dive into the world of seaweed, and give the ocean’s superfood a try!