I’ve spent years exploring the deep, savory world of Korean seaweed. As a licensed Korean chef and a food blogger, I’ve always been fascinated by how one small sheet of gim (seaweed) can hold such complex flavors. I regularly travel to the southern coasts of South Korea and global artisanal markets to find the absolute best taste and quality. Now, I run a small lab in Seongsu, where I look forward to sharing my findings with you as we make Gimbap together.