Dried seaweed, known locally as gim, is a staple on everyday dining tables across South Korea. With its global popularity soaring, the rising prices are sparking concern among gim enthusiasts nationwide.
Lee Hyang-ran, a vendor with 47 years of experience, recounts how perceptions have shifted over the years. Once considered odd by Westerners, now everyone wants to buy it, she noted while at her market stall in central Seoul. South Korea, the world’s largest producer of gim, exported a record US$1.13 billion worth of the product in 2025, according to the Korea Maritime Institute.
The price of a sheet of gim has climbed steeply in recent months, going from an affordable 100 won to over 150 won—setting a record high. Premium products now reach 350 won per sheet. This increase has drawn attention as many consumers typically buy gim in bulk.
The worldwide demand for gim is very much tied to the global interest in Korean culture, propelled by the popularity of K-pop and K-dramas. Grocery stores in the U.S., such as Trader Joe's, have seen products like Gimbap—Korean rice rolls wrapped in gim—flying off the shelves.
“More people across the globe are discovering gim, which is lighter and crispier than the Japanese nori," said Miki, a 22-year-old Japanese visitor. Lee Eunhee, a professor at Inha University, emphasizes the growing familiarity with gim as a catalyst for increasing demand, which in turn elevates prices.
The rising costs are not just an economic concern; they resonate deeply within Korean society, where gim is traditionally viewed as an affordable snack. With production resources struggling to meet global requirements, many producers are focusing on international markets.
The South Korean government and food companies are actively seeking solutions to stabilize prices, including establishing a land-based seaweed research center to ensure a consistent supply. Despite the challenges, local vendors, such as Lee, express optimism with the increasing interest, as sales continue to rise amidst the international craze.
