Plain sushi noriEasy to find
Same sheets (or crumbled)
Same seaweed — Korean gim is usually thinner, glossier and seasoned with oil and salt, so add a pinch of salt and a drop of sesame oil.
▼ seasoned
Ingredient guide
Gim / roasted seaweed 김
Roasted seaweed sheets. Korean gim is usually thinner than Japanese nori and is often brushed with sesame oil and lightly salted. It is eaten with rice, crumbled over dishes and rolled into gimbap.
Taste
Toasty and briny, lightly salty if seasoned.
What to look for
For gimbap, buy sheets labeled gimbap gim (김밥용 김) or plain sushi nori. Seasoned snack gim is meant for eating with rice.
Storing it
Keep airtight with a desiccant packet. Humidity makes it chewy; re-crisp it briefly in a dry pan.
How to find Gim / roasted seaweed, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- gim
- Korean seaweed
- roasted seaweed
- laver
- nori (the Japanese name)
Show this at the shop김
Where to look
- Korean grocery stores and Asian supermarkets
- Many large supermarkets, in the snack, Asian or international aisle
- Online
Watch out for
- For gimbap, choose large plain sheets (sold as gimbap gim, 김밥용 김). The small seasoned snack packs are oily and salty.
- Keep it airtight; humidity makes it chewy. A quick pass over a dry pan makes it crisp again.
Can't find Gim / roasted seaweed? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Where to buy it near you
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