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Gim, a kind of seaweed also called laver, has been one of my favorite foods that I learned to eat while living in Korea. Seaweed is quite the superfood and has tons of health benefits and laver is so yummy to boot. If you’re wondering what is laver, what is gim, what’s the difference and what kind of seaweed it is, then you came to the right place. Laver is often gifted for holidays in Korea because it is just that important and so oft eaten in Korea so whether you’re coming here or are just looking for a healthy superfood to add to your diet, it’s something you should know about. Laver, a dried seaweed, is often eaten wrapped around rice, tops soups as a garnish to add a bit of salt rather than adding straight salt, and is a snack on tables when drinking beer. Around 19,500 tonnes of gim are produced in Korea annually. Naturally grown gim is actually insufficient to meet the market demand, so a lot of gim is produced and cultivated for commercial markets. Gim cultivation is the oldest aquaculture in Korea and the earliest mention of it is recorded in the Memorabilia of the Three Kingdoms (1280s). At that time it wasn’t necessarily cultivated, but was being used in dowries and was conjectured to be harvested from rocks and driftwood at the time. Skip ahead to the 1600s and some oral stories that have been passed down say that the first person to cultivate gim was named Gim Yeoik. Yeoik lived on Taein Island in Jeollanam-do. Production of gim in Jeolla is reported in books from the 15th and 16th centuries and was mentioned as a regional delicacy. Thus, we headed to Jeolla to learn more about gim production and were lucky to be shown around the Dae Chun Gim factory to learn more.