A recent report by the BBC has spotlighted the rising popularity of Korean seaweed, or 'Kim', which has been increasingly gaining international attention due to the influence of Korean dramas and K-pop. The report notes that Korea has become the world's leading producer and exporter of Kim. Interestingly, in Western countries, Kim has now been referred to as the 'black semiconductor', a transformation from its earlier description as 'black paper', indicating a significant shift in perception toward this traditional food item.

Kim has a rich historical context in Korea, where it was known as 해이 (haei), with references dating back to the 1425 Gyeongsang-do provincial records. The cultivation of Kim began in places such as the Gwangyang and Hadong regions, and traditionally involved innovative methods that predated similar practices in Japan by several decades. The historical figure Kim Yeo-ik, who is credited with developing a technique for farming Kim in the 17th century, symbolizes the long-standing tradition of Kim cultivation, which has played a substantial role in Korean cuisine.

Over the years, the consumption and production of Kim have evolved significantly. Starting from the 1980s, flavored varieties of Kim gained popularity, leading to the creation of snack versions that appealed to markets in Japan and Southeast Asia. Recently, however, there has been a resurgence of premium varieties of Kim, particularly the 'Cham Kim', which was inadvertently rediscovered in 2022. This development raises important questions about sustainable farming and the future of Kim production in Korea, especially as traditional varieties face the threat of extinction.