The Rising Tide: Why Korean Seaweed Prices are on the Up

Thu Feb 05 2026 04:39:24 GMT+0200 (Eastern European Standard Time)

Gim, a popular Korean seaweed snack, is experiencing soaring prices due to heightened global demand fueled by K-culture. What does this mean for lovers of this nutritious snack?

Dried seaweed, or gim, has become a cherished staple in South Korea. As its popularity skyrockets globally — partly due to the influence of K-pop and K-dramas — the prices of this once-affordable snack have surged. Leading producers are trying to keep up with demand as its global market expands, prompting concerns amongst consumers about the climbing costs. From traditional home kitchens to international supermarket shelves, gim's transition from a local delight to a global hit is reshaping its economic landscape.

Dried seaweed, known locally as gim, has grown from a humble staple in South Korean households to a trendy global snack. But this dramatic rise in popularity has come with a price — literally.

Lee Hyang-ran, a vendor in Seoul, reflects on her 47 years of selling gim, noting that what was once considered an oddity by Westerners is now in high demand. People used to think it looked like black paper, she recalls, but now they line up for it.
This shift has contributed to South Korea becoming the world's largest producer and exporter of kims, with its dried seaweed reaching a record export value of $1.13 billion by 2025, according to the Korea Maritime Institute.

But as demand rises, so do prices; the cost of gim per sheet has climbed from 100 won in 2024 to over 150 won last month, with premium varieties hitting 350 won. For Kim Jaela, a regular buyer, the increase might force her to reconsider her bulk purchasing habits.

The soaring demand for gim isn’t just a local affair—it's part of a larger shift driven by the global influence of Korean pop culture, spanning from K-dramas to K-pop idols. This cultural wave has sparked a worldwide interest in Korean cuisine, with unique offerings like Trader Joe's Gimbap flying off shelves in the U.S.

I first learned about gim from K-dramas, says Miki, a young visitor from Japan. In Japan, we have something similar, but it's not the same taste. Gim is lighter and crispier!

As prices climb, producers are facing a growing challenge to meet both local demand and their expanding international markets. Lee Eunhee, a professor at Inha University, acknowledges that increased global interest is driving prices up closer to consumers’ levels of sensitivity to price changes. With government actions and industry innovations on the horizon, including plans for year-round harvesting, the future of gim remains bright, even as its price climbs.

Despite the challenges, Lee's sentiments echo across Seoul: Gim has been selling like hot cakes... especially varieties for making gimbap. I'm thrilled that Korean gim is becoming more popular.