Porphyra suborbiculata

Kjellm.

Tzu-ts'ai

Bangiaceae Edible: Algae, Frond, Seaweed

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Description

A temperate seaweed in the Bangiaceae family with edible fronds commonly used in Asian cuisine.

This description is brief — help expand it

Edible Uses

When eaten as a banchan (side dish), dried sheets of gim are toasted with sesame oil or perilla oil, sprinkled with fine salt and cut into squares. It may also be deep-fried to make coated fritters called bugak. For use in gimbap, the sheets are not salted, but are instead only toasted.

Traditional Uses

It is cooked as a vegetable.

This uses section is brief — help expand it

Distribution

It is a temperate plant.

Where It Grows

Asia, China, Indochina, Korea, SE Asia, Vietnam,

References (6)

http://www.seavegetables.com
Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 238
Lee, B., 2008, Seaweed Potential as a marine vegetable. RIRDC Publication No. 08/009
Simoons, F.J., 1991, Food in China. Boca Raton, Fla
Xia, B., and Abbott, I.A., 1987, Edible seaweeds of China and their place in the Chinese diet. Economic Botany 41:341-53

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