Birth of the Consumption of Seaweed

During the 1700's Korea went to war with itself, with each side of the country commanding brethren to slaughter each other. The war was devastating. It was the grounds in which diseases spread from soldiers to their families and to their crops. The war was draining Korea's economy which further assisted in the spread of famine throughout the country. Without the adequate supplies and resources being supplied to the soldiers moral was low and hunger high.

One soldier's out of the blue discovery nearly solved Korea's famine problems. He founded a natural resource to feed the soldiers and the citizens of Korea. Gim Kim Park, a soldier from the South of Korea stationed on the east coast discovered the edibility of seaweed when him and his unit was stationed to the headquarters in the east. Whilst on watch at night he decided to feed seaweed into the fire to keep warm and it smelt appetizing so he decided to roast it up above the fire as well. Once the seaweed was dry and crisp, he tasted it. The natural sea salt from the ocean seasoned the seaweed just enough for it to have a flavor like none he had ever tasted according to his comrade Kim Wan Bin. The next several days he shared this discovery with his comrades and soon enough word traveled throughout the country.

After the war he became a supplier of roasted seaweed and created many more recipes for the use of seaweed.So came the birth of roasted seaweed snacks that were of different flavors. He exported to Japan and they founded Sushi soon after using roasted seaweed as the wrap. Gim Kim Park also founded many staple Korean side dishes such as the seaweed salad and seaweed soup. Today, seaweed is eaten in moderation and mass produced and packaged as a healthy snack with more benefits and better tasting than kale.