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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)
<!--Where in Korea was this taken, and how can the editor who added it be sure it's not another form of sea vegetable? If they're "sorting," it would likely be more than one form of sea vegetable, and thus saying that it's only gim wouldn't be correct. It could also be "wakame," "kombu," "dulse," "alaria," or "hijiki" (whatever the Korean names for those are). commented by Badagnani-->
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)
Did you inhabit my mouth to know what I've eaten, and where? Your comment makes sense but then we should add all vegetables as a "see also" for "kongnamul" because they're all made as "namul," or add "wheat" as a "see also" at "Maize" because they're both baked into bread. Badagnani ( talk) 21:55, 21 January 2008 (UTC)
The picture doesn't show specific place on the description page, but belongs to a collection which have several pictures of trading the seaweeds in "Fusan"( busan). -- Appletrees ( talk) 21:17, 21 January 2008 (UTC)
The citation used doesn't say that roasted gim is never used for gimbap. jrun ( talk) 01:20, 30 May 2015 (UTC)
Gim is basically the Korean name for Laver.
This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||
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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)
<!--Where in Korea was this taken, and how can the editor who added it be sure it's not another form of sea vegetable? If they're "sorting," it would likely be more than one form of sea vegetable, and thus saying that it's only gim wouldn't be correct. It could also be "wakame," "kombu," "dulse," "alaria," or "hijiki" (whatever the Korean names for those are). commented by Badagnani-->
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)
Did you inhabit my mouth to know what I've eaten, and where? Your comment makes sense but then we should add all vegetables as a "see also" for "kongnamul" because they're all made as "namul," or add "wheat" as a "see also" at "Maize" because they're both baked into bread. Badagnani ( talk) 21:55, 21 January 2008 (UTC)
The picture doesn't show specific place on the description page, but belongs to a collection which have several pictures of trading the seaweeds in "Fusan"( busan). -- Appletrees ( talk) 21:17, 21 January 2008 (UTC)
The citation used doesn't say that roasted gim is never used for gimbap. jrun ( talk) 01:20, 30 May 2015 (UTC)
Gim is basically the Korean name for Laver.