When most people think of Korean seaweed, gim (김) or dried sheets of laver, or miyeok (미역) which is used in Korean birthday soup, usually comes to mind. But, there’s another sea vegetable that has been part of the Korean diet for centuries: tot (톶). We’ve been eating more and more living in Jeju, so I did a deep dive into this kind of seaweed, how to cook it, and what to make with it. If you’ve spent time along Korea’s southern coast or browsed a local market in Jeju, you may have seen bundles of wiry, dark brown seaweed piled high. That’s tot, and while it doesn’t look like…