Beyond the Sushi Roll: How Koreans Truly Use Seaweed in Everyday Cooking
Stepping into a Korean grocery store, even after living abroad for decades like I have between Canada and the US, the sheer variety of dried goods still amazes me. And near the top of the list? Seaweed. Growing up in a Korean household, seaweed wasn't just that wrapper around your Californian sushi roll; it was, and still is, a fundamental part of our diet, consumed in countless ways you might never imagine if your only exposure is the snack packs at the local supermarket. Having spent over 20 years navigating life and food cultures across North America and Korea, I've come to appreciate just how deeply ingrained seaweed is in the Korean culinary landscape, not just for its unique flavour and texture, but for its incredible nutritional value. It's a staple, a superfood, and a comfort food all rolled into one (sometimes literally!).
Forget everything you thought you knew about seaweed being merely an accent ingredient. In Korea, it takes centre stage in soups, stews, side dishes, snacks, and even celebratory meals. Let's dive into the vibrant world of haejoryu (해조류 - seaweed) and explore how these gifts from the sea grace the Korean table every single day.
Gim (김): The Crispy, Savory King of Side Dishes
If you've ever eaten Korean food, chances are you've encountered Gim (김), often translated as "laver." This is arguably the most ubiquitous type of seaweed in Korea. It comes in thin, papery sheets, usually dried. The most common way it's enjoyed is Gim-gui (구운 김) – roasted Gim. These sheets are typically brushed with sesame oil (or sometimes perilla oil), sprinkled with fine salt, and then quickly roasted until crispy.
Growing up, a meal wasn't complete without a stack of these crispy Gim sheets. You'd place a piece of cooked rice on the Gim, maybe add a little kimchi or another side dish, wrap it up, and pop it in your mouth. It’s simple, incredibly satisfying, and provides a delightful contrast in texture to soft rice. Roasted Gim is not just a side dish (banchan); it’s also a popular snack on its own, especially the seasoned varieties sold in convenient small packs that are now globally popular. My own kids, raised primarily in Canada, devour these snack packs just as eagerly as I did the traditional kind straight from the pan.
Beyond the roasted sheets, Gim is fundamental to Gimbap (김밥). Often called "Korean sushi rolls," Gimbap uses a sheet of Gim to wrap rice and a colourful array of fillings – seasoned vegetables, egg, meat, imitation crab, and more. It's a picnic staple, a popular lunchbox item, and a go-to for casual meals.
Gim is also processed into Gim-garu (김가루), finely crushed Gim flakes. These flakes are a fantastic garnish, adding a salty, savory crunch to dishes like bibimbap (mixed rice), noodles, tteokbokki (spicy rice cakes), or even soups. And for a lesser-known treat, there's Gim-muchim (김무침), where unseasoned dried Gim is rehydrated (slightly or not at all, depending on the style) and tossed in a spicy, sweet, and tangy sauce with ingredients like soy sauce, vinegar, sugar, garlic, and sometimes other vegetables. It’s a chewy, flavourful side dish.
Miyeok (미역 - Wakame): The Soup of Celebration and Recovery
Miyeok (미역), known internationally as wakame, is another powerhouse seaweed in Korean cooking. Unlike the crisp Gim, dried Miyeok is rehydrated in water, transforming into soft, slippery strands with a unique texture.
The most iconic use of Miyeok is undoubtedly Miyeokguk (미역국), or seaweed soup. This isn't just any soup; it carries significant cultural weight. It is traditionally eaten by mothers recovering from childbirth due to its perceived nutritional benefits, helping to replenish minerals and aid recovery. Because of this association with birth, Miyeokguk is also a mandatory dish eaten on birthdays to honour one's mother and wish for a healthy year ahead. I remember every birthday, no matter where I was in the world, my mom would make sure I had Miyeokguk. It’s a deeply comforting and meaningful dish, often made with beef or seafood like clams or mussels, simmered in a clear, nourishing broth seasoned simply with soy sauce and garlic.
In the hot Korean summers, Miyeok-naengguk (미역냉국) is a popular refreshing option. This chilled soup combines rehydrated Miyeok with cucumber, often Dashima (Kombu - more on that later), and a tangy broth made with vinegar, sugar, and soy sauce, sometimes with a hint of garlic or sesame. It's the perfect way to cool down.
Miyeok is also excellent in side dishes. Miyeok-muchim (미역무침) involves blanching the rehydrated Miyeok and tossing it in a sweet, sour, and spicy sauce, usually with chogochujang (초고추장), a vinegary gochujang sauce. Its slightly chewy texture holds up well to the robust seasoning.
Finally, there's Miyeok-julgi-bokkeum (미역줄기볶음), a dish made from the thicker stems of the Miyeok plant, often preserved in salt. These stems are soaked to remove the salt, then stir-fried with ingredients like garlic, onions, carrots, and sometimes chilies, seasoned with soy sauce and sesame oil. It has a delightful crunchier texture compared to the leafy part and is a very common everyday side dish.
Dashima (다시마 - Kombu): The Umami Backbone
Dashima (다시마), or Kombu, is less about being eaten in large quantities and more about building foundational flavour. It's typically sold as large, thick, dried sheets. Its primary role is to create a rich, savory broth, or yuksu (육수), which is the base for countless Korean soups, stews (jjigae), and hot pots (jeongol). A simple piece of Dashima simmered in water extracts glutamates, providing natural umami that deepens the flavour of any dish. Often, it's combined with dried anchovies (myeolchi) for a classic Korean broth base.
While primarily used for broth, Dashima isn't always discarded. Dashima-ssam (다시마쌈) is a healthy way to eat it. Rehydrated Dashima sheets are used as wraps for rice and other fillings, often served with a salty dipping sauce like gangdoenjang (thick soybean paste stew). The slightly chewy, slippery texture and unique ocean flavour make it a distinctive wrapper.
Dashima is also turned into crunchy snacks or side dishes like Dashima twigak (다시마 튀각) and Dashima bugak (다시마 부각). Twigak involves simply drying Dashima pieces and then deep-frying them until crispy, often seasoned with a light sprinkle of salt or sugar. Bugak is more involved; the Dashima is coated with a glutinous rice paste, dried thoroughly, and then deep-fried, resulting in a puffed-up, incredibly light, and crunchy texture. Both are popular as side dishes or unique snacks.
Unique Textures and Flavours: Maesaengi (매생이) and Parae (파래)
Beyond the big three, other seaweeds add distinct textures and flavours to the Korean table.
Maesaengi (매생이) is a fine, hair-like seaweed, often described as "sea silk." It's primarily available fresh during the winter months and is known for its incredibly smooth texture and deep green colour. Maesaengi is most famously used in Maesaengi-guk (매생이국), a soup often made with oysters. This soup is deceptively hot; it holds heat incredibly well without releasing steam, leading to the saying, "Don't give Maesaengi-guk to a disobedient son-in-law" because they might burn their mouth! Its silky texture and subtle ocean flavour make it a winter delicacy. It can also be added to pancakes (jeon) for a unique twist.
Parae (파래), or green laver, is another common seaweed, recognized by its vibrant green colour and distinct, slightly pungent aroma. It's most frequently enjoyed in Parae-muchim (파래무침). Here, Parae is typically mixed with shredded radish (mu), seasoned with a tangy and sweet dressing made with vinegar, sugar, soy sauce, and sometimes minced garlic and sesame seeds. The combination of the refreshing radish crunch and the fragrant, slightly chewy Parae is a popular winter banchan that stimulates the appetite.
More Than Just Food: Health Benefits
It's worth noting that besides their culinary appeal, all these seaweeds are celebrated for their health benefits. They are packed with minerals like iodine, calcium, and iron, as well as vitamins and fiber. Miyeok, in particular, is prized for its high calcium content. This inherent healthfulness only solidifies their position as essential components of the Korean diet.
An Ocean of Possibilities
From the crispy snackable Gim to the nourishing Miyeok soup, the umami-rich Dashima broth, the delicate Maesaengi, and the aromatic Parae, seaweed is woven into the very fabric of Korean cooking. It provides a unique range of textures, flavours, and nutritional powerhouses that are indispensable. Having grown up with these flavours and textures as a constant, and now seeing their popularity spread globally, it’s wonderful to witness more people discovering the simple yet profound joy that Korean seaweed brings to the table. It’s a reminder that some of the most delicious and healthy foods come straight from the sea, prepared with generations of culinary wisdom.
FAQ: Korean Seaweed in Cooking
Q: What is the most common type of seaweed used in Korean cooking?
A: Gim (김), also known as laver, is the most commonly used and recognized Korean seaweed, frequently enjoyed as crispy, seasoned sheets or used for making Gimbap.
Q: Why is Miyeokguk (seaweed soup) eaten on birthdays in Korea?
A: Miyeokguk is traditionally eaten on birthdays to honour the mother who gave birth, as it's a soup traditionally consumed by mothers after childbirth for its nutritional benefits and aid in recovery.
Q: How is Dashima (Kombu) primarily used in Korean cuisine?
A: Dashima is primarily used to make broth (yuksu) for soups, stews, and hot pots, contributing a deep, savory umami flavour. It can also be used in side dishes or wraps.
Q: Is all Korean seaweed eaten crispy like the snack packs?
A: No, while Gim is often eaten crispy when roasted, other types like Miyeok and Dashima are typically rehydrated and used in soups, stews, or side dishes with softer or chewier textures. Maesaengi is silky, and Parae is slightly chewy when prepared as a side dish.
Q: Are there health benefits to eating Korean seaweed?
A: Yes, Korean seaweeds are considered very healthy, being rich in minerals like iodine, calcium, and iron, as well as vitamins and dietary fiber.
Q: What is Maesaengi and how is it typically prepared?
A: Maesaengi is a fine, hair-like seaweed, mainly available in winter. It's commonly used to make a unique soup (Maesaengi-guk), often with oysters, known for holding heat exceptionally well.
Q: How is Parae (green laver) usually served?
A: Parae is typically used in a cold side dish called Parae-muchim, where it's mixed with ingredients like shredded radish and seasoned with a tangy, sweet, and sour dressing.
Q: Can I use the same type of seaweed for all Korean dishes?
A: Different types of seaweed have distinct textures, flavours, and properties that make them suitable for specific dishes. Gim is best for roasting and wrapping, Miyeok for soups and chewy side dishes, Dashima for broth, and Maesaengi/Parae for specific seasonal soups or cold side dishes. Using the correct type is key to achieving the intended flavour and texture.
