Talk:Gim (food)

message: The differences between nori and gim should be explained in the article. It seems to me that gim has more small "holes" in it than nori, and also that gim often has many grains of salt adhering to it. Also, gim may be purchased "roasted," and containing oil. This should all be discussed in the article. Badagnani (talk) 02:11, 17 January 2008 (UTC)
replies: text: Nori can be purchased roasted and with oil too. jrun (talk) 08:42, 15 June 2015 (UTC)
thread_title: Difference from nori

message: 
*wakame (미역, miyeok)
*kombu (다시마, dasima)
*dulse (바다말, badamal)
*alaria (미역과 속 no Korean name)
*hijiki (톳, tot)
Before replying to your question, I want to point out your bad editing habit. You quite often use the hidden comment which is invisible, so many editor can't find your comment on the article unless someone tries to view it with differ. Please use this talk page if you have any doubt or question. 
And as for the original question, well, I think I know about Korean cuisine much more than you. Per your previous objection to the inclusion of dasima (a.k.a kombu) in the see also section, you're not much knowledgeable of Korean sea vegetables. Miyeok, dasima, badamal have much longer shape than gim and Korean barely eat alaria. Tot is not cultivated like gim. --Appletrees (talk) 21:06, 21 January 2008 (UTC)
replies: text: This is rude. The sea vegetables are unrelated. Adding the "see also" to a type of kelp in an article about laver would be like adding a "see also" to "wheat" or "barley" in an article about "maize." Badagnani (talk) 21:25, 21 January 2008 (UTC)

text: No, you don't know how variously Koreans eat sea vegetable. Gim is eaten not only as a wrap like gimbap but also ssam or salad. Dasima is also eaten as a ssam, or as thinly shredded salad. The way of eating gim and dasima is very similar each other. --Appletrees (talk) 21:48, 21 January 2008 (UTC)

text: Huh, you're going too far with the right above comment. I feel like facing a wall and you don't get the point. Dasima also is a sea vegetable and largely eaten along with gim in South Korea. I'm done to discuss this matter with you right now. --Appletrees (talk) 22:06, 21 January 2008 (UTC)

text: Please don't call another editor's habits "bad." I wouldn't do that to you, even if I thought (in this case, regarding your blanking of my comment). However, as I usually do, I'll ignore this insulting language. Regarding the Korean names for those foods, I believe that, if all those sea vegetables are part of Korean cuisine, the Korean names should be added to all those sea vegetables' articles. Badagnani (talk) 21:24, 21 January 2008 (UTC)

text: It appears that, according to the above commentary, it is not clear that it is only gim being sorted, as shown in the photo. Thus, the caption should be altered accordingly to say "sea vegetables" rather than gim. Badagnani (talk) 21:27, 21 January 2008 (UTC)
replies: text: Wow, you took my suggestion as a mere insulting comment and I made blanking your  "valid" edit? (which provides no info but your doubt) I know several people also pointed out on your usage of the hidden comment. All right then. I also ignore your defamation. --Appletrees (talk) 21:40, 21 January 2008 (UTC)
thread_title:  Badagnani's question 

message: The citation used doesn't say that roasted gim is never used for gimbap. jrun (talk) 01:20, 30 May 2015 (UTC)
thread_title:  Serving 

message: Gim is basically the Korean name for Laver.
::Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slake ...
::Porphyra is also consumed in East Asia, where it is known as zicai (Chinese: 紫菜; pinyin: Zǐcài) in China, nori (海苔) in Japan, and gim (김) in Korea.
Regards, Tshuva (talk) 07:00, 6 December 2017 (UTC)
thread_title:  Should be a section in [[Laver (seaweed)|Laver]]