Gim (김), also spelled as kim,[1] is a Korean-style edible seaweed in the genus Porphyra, similar to the Welsh-style laver and Japanese-style nori.
There are about ten varieties of gim in Korea. The most common are chamgim (참김, Porphyra tenera) and bangsamuni gim (방사무늬김, Porphyra yezoensis). Others include dungeun gim (둥근김, Porphyra kuniedai), dungeun dolgim (둥근 돌김, Porphyra suboriculata), and momuni gim (모무늬김, Porphyra seriata).[2][5]
Gim is known to be abundant in protein and vitamins, especially vitamins A, B1, B2, B6, and B12. It is also known to have a high content of mineral salts, particularly iodine and iron, and essential amino acids and properties that dispose of cholesterol [...].


The cultivation of gim is assumed to date back to the mid-Joseon period as there are records of gim in the 15th century documents Gyeongsangdo Jiriji (hangul:경상도지리지, hanja: 慶尙道地理誌) and Sinjeung Donggukyeojiseungram (hangul:신증동국여지승람, hanja:新增東國輿地勝覽) as a regional delicacy.[2]
There are legends about the origin of gim. One version explains that an old lady in the region of Hadong discovered a log covered in gim floating down the Seomjin River, which inspired her to cultivate gim on upright bamboo support poles; another version says that Kim Yeo-Ik (김여익), who lived in the island Taeindo during the Joseon era of King Injo, is the first person to have cultivated gim after seeing a drifting oak branch covered in gim.[2] Although the veracity of the origins are unclear, there are records dating from the 17th century of Kim Yeo-Ik cultivating gim in this area. There is a monument in Taeindong, Gwangyang set up in his honor for these achievements.