2 hours ago, Smithy said:I recently visited my best friend and her husband for a few days. One night for dinner they served marinated and grilled chicken tenders, kimchi, rice and broccoli to be placed atop kim and eaten out of hand like a taco. (For those who are unfamiliar with "kim" as I was: kim seems to be the Korean version of nori: seaweed, cut up and mixed with oil, then dried until crisp.) We each got to choose our chopsticks from the assortment they have: beautiful metal, which I was warned were the most slippery and difficult to use; plainer metal that were less tapered and looked more like cylinders; restaurant plastic, and wood. I think I chose the wood.
김 (transliterated as ‘kim’ or more commonly, ‘gim’) is indeed the same as the Japanese 海苔 (nori) which is a type of laver.
The wooden chopsticks would certainly also be my choice. The metal ones are indeed slippery and also many people dislike the netallic 'taste' they detect. Some plastic ones are alo slippery.
The forks for serving surprised me. Here, if anything, it would always be serving chopsticks or spoons.
