Gim (food) (English Wikipedia)

"After 40-year no-show, famed Asakusa nori makes comeback". The Asahi Shimbun. January 6, 2005. Inspired by Japanese paper-making, fishermen processed harvested seaweed into thin, square-shaped sheets.

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Miyashita, Akira (2003). 海苔 [Nori]. Hosei University Press. ISBN 978-4588211119.
Katada, Minoru (1989). 浅草海苔盛衰記 [Asakusa nori rise and fall]. Seizando-Shoten Publishing. ISBN 978-4425822515.
Shimbo, Hiroko (2001). The Japanese kitchen: 250 recipes in a traditional spirit. Harvard Common Press. p. 128. ISBN 1558321772. Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from famous Japanese paper-making industry.

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"gim" 김. Encyclopædia Britannica (in Korean). Archived from the original on February 24, 2021. Retrieved 5 June 2017.

culturecontent.com

김자반. KOCCA (in Korean). 2013. Archived from the original on 3 February 2021. Retrieved 3 February 2021.

doopedia.co.kr

"gim" 김. Doopedia (in Korean). Doosan Corporation. Retrieved 5 June 2017.
"gim yangsik" 김양식. Doopedia (in Korean). Doosan Corporation. Retrieved 5 June 2017.

fondazioneslowfood.com

"Racks Laver (Gim)". Ark of Taste. Slow Food Foundation. Retrieved 5 June 2017.

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"The Annals of Sejong Vol. 149". Veritable Records of the Joseon Dynasty. National Institute of Korean History.
"The Annals of Sejong Vol. 150". Veritable Records of the Joseon Dynasty. National Institute of Korean History.
"The Annals of Sejong Vol. 151". Veritable Records of the Joseon Dynasty. National Institute of Korean History.
"The Annals of Seonjo Vol. 136". Veritable Records of the Joseon Dynasty. National Institute of Korean History Original text: 東海一帶, 村落蕭條, 居民不念國事之大, 頗以孝敬殿海衣進上爲苦, 係是民情, 故惶恐敢啓 Translation: "Translation: The rural areas of the East Sea look gloom, yet the people severely feel hard submitting gim to Hyokyungjun shrine while the importance of national affairs are ignored. I sincerely beg you since this is also related to the living conditions of the people.".
"The Annals of Hyojong Vol. 3". Veritable Records of the Joseon Dynasty. National Institute of Korean History Original text: 古語曰:...臣往南方時聞之, 御供海衣一貼, 價至木綿二十匹云矣. 上曰: 予亦聞之。此後勿復封進. Translation: The minister said:...When I visited the southern areas, a single piece of gim for royal offering could cost up to 20 pieces of cottons. The highness said: I also have heard of it. Do not accept it as royal offering ever again.
"The Annals of Jeongjo Vol. 38". Veritable Records of the Joseon Dynasty. National Institute of Korean History Original text: 曾聞朔膳貢獻物種之如海衣、魚卵、廣魚等種, 拘於長廣, 糊付涎塗。不但事面之欠精, 其爲民弊, 想亦不些。有隨所捉勿拘尺度封進之命, 而此等處, 不能每每致察。意謂行之數年, 令已行矣, 近聞營邑之封進, 依舊爲弊。今日適因海衣貢獻聞之, 比前差減, 塗付則一也。令廟堂, 申加嚴飭兩南、關東. Translation: As I have heard earlier, the provincial offerings on the lunar new year, such as gim, fish, eggs, or flouders, are restricted by the chosen sizes and have to be glued or fixed with saliva for fitting the required sizes. Not only that such practice is poor in hygiene, it causes a lot of harms. There was the order to submit the offerings as the way they are captured without adjusting the sizes, but it is not always looked after. Although I believed the order to be in place by now as it already has been several years, I hear that the old malpractice remains in the offerings being sent from villages. As the offering of gim has arrived today, I have heard that it is same for the practice of gluing or using a saliva although less prevalent. Through the state council, strictly warn the regions of Yeongnam, Honam, and Gwandong.

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"Manmunmul (萬物門)". Seonghosaseol (星湖僿說}). Institute for the Translation of Korean Classics. Original text: 海衣者乃海中石上苔也色紫採者作片如紙恐亦是組也 Translation: There also is what called is gim, which is algae sprouting on sea rocks and has red color. These are harvested and made into sheets, which also is called jo (組).

kculture.or.kr

Lee, Jongmuk. "김(이경석)". Encyclopedia of Korean Cuisine (in Korean). Ministry of Culture, Sports and Tourism.

koreatimes.co.kr

"Let's tell foreigners that it's called 'gim'". The Korea Times. 2022-10-19. Retrieved 2025-01-24.

krpia.co.kr

Baekhunjip (白軒集}). Institute for the Translation of Korean Classics. Original text: 薄似溪藤強綴形. Translation: It (Gim) is as thin as a paper, yet firm.
Yi, Haeng (1530) [1481]. Sinjeung Dongguk Yeoji Seungnam 신증동국여지승람(新增東國輿地勝覽) [Revised and Augmented Survey of the Geography of Korea] (in Literary Chinese). Joseon Korea.

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english.visitkorea.or.kr

"Gim(laver dried seaweed)". Korea Tourism Organization. Archived from the original on 19 March 2012. Retrieved 5 June 2017.

vitaminmd.co.kr

재미있는 김 이야기. KBS 2TV (in Korean). 16 June 2010. Archived from the original on 24 March 2012. Retrieved 5 June 2017 – via VitaminMD.

web.archive.org

재미있는 김 이야기. KBS 2TV (in Korean). 16 June 2010. Archived from the original on 24 March 2012. Retrieved 5 June 2017 – via VitaminMD.
김자반. KOCCA (in Korean). 2013. Archived from the original on 3 February 2021. Retrieved 3 February 2021.
"gim" 김. Encyclopædia Britannica (in Korean). Archived from the original on February 24, 2021. Retrieved 5 June 2017.
"Gim(laver dried seaweed)". Korea Tourism Organization. Archived from the original on 19 March 2012. Retrieved 5 June 2017.