Paya (food) the stove. However, it is nowadays mostly cooked in a pressure cooker. Historically, when people used wood or coal as a cooking fuel, Preparation would start this dish at night and slow cook it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan. There are many variations of this dish. A popular variation is "siri paya" (سری پایا, सिरी पाया), where "siri" means the head of an animal and "paya" means the feet. It is considered a delicacy. Paya (food) Paya is a
Gim (food) Gim (food) Gim (), also romanized as kim, is the Korean name for edible seaweed species in the genera "Pyropia" and "Porphyra", including "P. tenera", "P. yezoensis", "P. suborbiculata", "P. pseudolinearis", "P. dentata", and "P. seriata". The red algae genera are also consumed in Japan, where it is known as "nori", and in Wales and Ireland, where it is known as laver. Along with "miyeok" (brown seaweed) and "dasima" (kelp), "gim" is one of the most widely cultivated and consumed types of seaweed in Korea. It is commonly eaten as a "banchan" (side dish) and used to make seaweed rice