[Edaily Reporter kim mi-kyung ] Dongwon F&F has partnered with Professor Seo Kyung-deok of Sungshin Women’s University to promote Korea’s food culture, embodied in gim (dried seaweed), to the world. As gim is a staple ingredient that has long been a part of Korean dining tables and a popular product sought after by international tourists, the initiative aims to contribute to the global expansion of K-food.

#Dongwon F&F announced on the 30th that it has co-produced video content with Professor Seo Kyung-deok to introduce the Korean culture embodied in “Gim.” This video is the second installment—the “Culture” episode—of a three-part documentary series covering history, culture, and global perspectives. The approximately 4-minute video was produced in both Korean and English versions, with actress Park Ha-sun providing the narration.

The video introduces the “bok-ssam” tradition—a custom practiced on the Full Moon Festival of the first lunar month, where people wrap mixed-grain rice and seasoned vegetables in gim to pray for health and good fortune for the coming year. It also highlights the cultural value and versatility of gim, which has graced Korean dining tables in various forms, such as gim-bap (gim rolls), gim-jaban (seasoned gim), and gim-bugak (crispy gim).

This content is part of a global Korean cuisine campaign jointly promoted by Dongwon F&F and Professor Seo. The goal is to raise awareness of the history and cultural significance of seaweed among domestic and international consumers and to increase interest in Korean food culture.

Dongwon F&F’s seasoned seaweed brand, “Yangban Kim,” is the No. 1 brand in the domestic seasoned seaweed market and exports its products to over 30 countries worldwide, including the United States, Japan, and Thailand. The company plans to continue its efforts to raise awareness of Korean cuisine while boosting the global recognition of seaweed.

A Dongwon F&F official stated, “Seaweed is a representative ingredient and part of the culinary culture that has long been a staple on Korean dining tables,” adding, “We will continue our efforts to promote the value of Korean cuisine to the world through Yangban Kim.” Professor Seo noted, “Overseas tourists visiting Korea are purchasing large quantities of seaweed,” and added, “We will continue to promote the value of seaweed through global initiatives and other channels in the future.”