There are seaweeds you know by name, and then there is Gamtae.
Harvested from the winter tidal flats of Seosan, Korea, Gamtae is a rare seaweed known for its soft, delicate strands, faint sweetness, and clean taste of the sea. For generations, it was a local ingredient enjoyed by people along Korea’s western coast. Today, it has found its way from those tidal flats to some of the world’s most demanding kitchens. At the heart of that journey is Badasoop, a family business that has spent more than four decades preserving the craft and bringing Seosan’s Gamtae to a wider world.
A Seaweed Born from the Winter Tidal Flats
Gamtae grows in a very particular environment.
When the tide pulls back from the clean mudflats of Seosan, the delicate green seaweed appears. Badasoop describes Gamtae as a rare seaweed that grows only on the winter tidal flat, shaped by the wind, light, and cold winter water. Good Gamtae grows only where the water is clean.
Unlike cultivated seaweed, Gamtae is gathered from its natural environment. At winter dawn, when the tide is low, it is lifted from the tidal flat by hand, strand by strand. The freshly gathered seaweed is rinsed repeatedly in fresh water before being slowly dried to preserve its color, aroma, and delicate crispness.
This careful process is part of what makes Gamtae so distinctive—and why each harvest is closely tied to the conditions of the sea.
From a Local Delicacy to the Chef’s Table
Gamtae was once a food known primarily to the people of Seosan.
Badasoop traces its story back to 1980, when the first-generation master, Song Chul-su, began bringing the seaweed left behind by the tide back to the table. He was later recognized by Seosan as a Gamtae master and became the first to patent his method of making Gamtae.
Years later, his son, Song Ju-hyun, left a ten-year career in software and returned to the coast. He gave his father's Gamtae a name—Badasoop—and began carrying this local ingredient beyond Seosan.
What began as a family tradition gradually became something much larger.
Today, Badasoop Gamtae has reached Michelin-starred kitchens including Benu, Jungsik, Mosu, Mingles, Oiji Mi, and Air du Temps. It is also available through leading Korean hotels and retailers.
Business Insider similarly describes Gamtae as one of South Korea's rarest seaweeds and highlights how Song Ju-hyun and Badasoop helped introduce it to Michelin-starred chefs in Korea and abroad.
What Makes Gamtae Different?
Part of Gamtae's appeal is its delicate character.
It has a soft, fine texture with a subtle sweetness and a clean ocean flavor. Rather than overpowering a dish, Gamtae can add another layer of flavor and texture.
And while it has become a sought-after ingredient in fine dining, Gamtae remains remarkably approachable at home.
Badasoop recommends starting with the simplest preparations: warm white rice, salted seafood, kids' kimbap, or alongside sashimi.
Sometimes, the simplest way is the best way to appreciate an ingredient.
Beyond the Rice Wrap
Gamtae doesn't have to stay in the traditional rice wrap.
Badasoop's recipes show just how versatile it can be. A sheet of roasted Gamtae can be incorporated into a classic Korean egg roll with shiitake mushrooms, onion, and carrot. From there, it can move in completely different directions—from Gamtae Vongole Pasta and Fried Gamtae Rolls to Gamtae Potato Pancakes and even Gamtae French Toast.
It's this versatility that makes Gamtae particularly exciting for the modern kitchen. A traditional ingredient from the Korean coast can be enjoyed in familiar Korean dishes or used in unexpected combinations.
From the Sea to Your Table
For more than forty years, Badasoop has kept the same connection between the sea, the harvest, and the table.
What began with one family gathering a rare seaweed from the tidal flats of Seosan has become a way for people around the world to experience a distinctly Korean ingredient.
Gamtae carries the character of where it comes from—the winter tidal flats, the clean coastal waters, and the hands that carefully gather and prepare it.
And you don't need a Michelin-starred kitchen to enjoy it.
Start with warm rice. Wrap it around sashimi. Add it to an egg roll. Or take it somewhere unexpected.
Discover Gamtae, and bring a taste of Korea's winter sea to your table.