Sampling Seaweed Dishes in South Korea’s Coastal Regions
When it comes to the culinary culture of South Korea, one ingredient stands out for its versatility, nutrition, and unique taste: seaweed. Known in Korean as “gim” or “miyeok,” seaweed plays a vital role in the country’s cuisine, particularly along its expansive and beautiful coastlines. Sampling seaweed dishes in South Korea’s coastal regions is not just a treat for the taste buds but also an insightful journey into the country’s rich culinary traditions and the bounty of its seas.
Seaweed, a type of marine algae, is harvested along the coasts of Korea, where the cold, nutrient-rich waters create the ideal conditions for a variety of seaweeds to thrive. These include the widely loved “gim” (nori), used in kimbap and as a garnish; “miyeok” (wakame), famous for its role in birthday and postpartum soups; and “dasima” (kombu), used to make broth. Each type of seaweed boasts its own unique flavor and health benefits, from aiding digestion to being rich in vitamins and minerals.
For travelers and food adventurers, South Korea’s coastal regions offer a unique opportunity to dive into this aspect of Korean cuisine. Here’s a guide to some must-try seaweed dishes and where you can find them:
Gim (Nori)
Kimbap: Think of kimbap as Korea’s answer to sushi rolls. Gim is wrapped around rice, vegetables, and sometimes meat or fish, creating a savory, bite-sized delight. It’s found almost everywhere, from street food stalls in coastal towns to high-end restaurants that add their twist to this humble dish. Busan, a port city known for its vibrant food scene, is an excellent place to start your kimbap journey.
Gim Bokkeum: A simple yet addictive side dish, gim bokkeum is made by stir-frying strips of gim with sesame oil and a dash of salt and sugar. This snack is crispy, slightly sweet and salty, and goes perfectly with a bowl of steamed rice. Coastal cities like Incheon, known for their fresh seafood markets, often have stalls or eateries serving this crunchy treat.
Miyeok (Wakame)
Miyeok-guk: This seaweed soup is a staple in Korean households, especially significant during birthdays and for women who have recently given birth, as it’s believed to have restorative properties. The soup is made with miyeok, garlic, soy sauce, and often includes beef or shellfish, creating a brothy, comforting dish that embodies the taste of the sea. Restaurants along the coastal regions, especially in cities like Gangneung on the east coast, take pride in their miyeok-guk, often using family recipes passed down through generations.
Miyeok Salad: A refreshing salad made with slightly blanched miyeok dressed in a mix of vinegar, soy sauce, sesame oil, and a sprinkle of sugar. It’s a common side dish in seaside restaurants, showcasing the delicate flavor and crunch of miyeok. Seaside towns on Jeju Island offer versions of this salad that incorporate local citrus fruits for an additional tang.
Dasima (Kombu)
Dasima Broth: In Korean cuisine, a good broth is the foundation of many dishes, and dasima broth is valued for its umami-rich, clean taste. It’s the base for much of Korean soups and stews, including the beloved “doenjang jjigae” (soybean paste stew). Coastal regions like the beautiful island of Ulleungdo are known for their high-quality dasima, where you can enjoy the broth in its purest form or as part of a heartier stew.
Dasima Chips: Seaweed chips have become a popular snack worldwide, and dasima chips are no exception. Fried or baked until crispy and seasoned lightly, they offer a healthier alternative to potato chips with a unique, sea-infused flavor. Look for them in snack stalls or as appetizers in restaurants along the coastal regions, particularly in areas known for their organic seaweed cultivation.
Embracing the Seaweed Culture
Sampling seaweed dishes in South Korea’s coastal regions is more than just a culinary expedition; it’s an exploration of the country’s relationship with the sea. Seaweed is not merely a food item in Korea; it’s a symbol of health, wellness, and the generous gifts of the ocean. As you travel along the coast, from the bustling ports of Busan to the serene beaches of Jeju Island, take the opportunity to dive into this integral part of Korean cuisine. It’s a journey that promises not just new flavors and textures but a deeper appreciation for Korea’s culinary heritage and the natural abundance of its coastal landscapes.