It is called “da-shi-ma” in Korean.
Where to buy Korean ingredients:
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Korean cooking ingredients:
- Abalone
- Apple vinegar
- Asian chives
- Bamboo shoots
- Barley
- Barley malt powder
- Black bean paste
- Black sesame seeds
- Black sweet rice
- Buckwheat noodles
- Butternut squash
- Cinnamon
- Clams
- Corn syrup
- Cornish hen
- Crushed chili peppers
- Daikon radish
- Dill cucumber
- Dried anchovies
- Dried persimmons
- Edible chrysanthemum
- Eggplant
- Enoki mushrooms
- Fernbrake
- Fish cakes
- Fish sauce
- Fresh ginseng
- Frozen rice flour
- Garlic stems
- Ginger
- Green chili peppers
- Ground pork
- Hot pepper flakes
- Hot pepper paste
- Jja jjang myun noodles
- Jujubes
- Kelp
- Korean perilla leaves
- Korean radish
- Laver
- Mandu skins
- Mugwort powder
- mung bean jelly starch powder
- Mung beans
- Mustard powder
- Napa cabbage
- Oyster sauce
- Perilla seeds powder (deulkkae garu)
- Pickled radish
- Pine needles
- Pine nuts
- Pork belly
- Potato starch
- Red beans
- Red chili peppers
- Rice cake
- Roasted soy bean powder
- Roe
- Salted shrimp
- Sea plant (miyuk)
- Seafood medley
- Seaweed for samgak kimbap
- Sesame oil
- Sesame seeds
- Shiitake mushrooms
- Shredded red pepper
- Sliced rice cake
- Soft tofu
- Soy sauce
- Soybean paste
- Soybean sprouts
- Soybeans
- Squid
- Starch noodles
- Sweet potatoes
- Sweet rice
- Sweet rice flour
- Thin wheat flour noodles
- Tofu
- Turbinado sugar
- Water dropwort
- White oyster mushrooms
- Wood ear mushrooms
- Young summer radish
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look so good…my was good. it turn out very tasty.
what other recipes can i use for kelp thanks!! :D
I cannot find any Kelp where I live. We don’t have any Korean store where I live. The only thing I’ve found is Seaweed for sushi. Is that the same thing? Can I substitute that for my soft tofu soup?
Hi Linda, that’s not what you want. Is there any Asian store nearby? The kelp is used to give the broth a more complex and savory flavor. If you can’t find it, then I would add more dried shiitake mushrooms to the stock water (just don’t use them all in the stew afterwards). If there is a Japanese market, they will have “kombu” which is the same.
Maangchi, the kelp I bought at the Korean store looks like the one on your pictures, but it has some kind of white stuff on it. I don’t think it’s mold (it doesn’t smell like it at all) so do you perhaps know what it is? Perhaps it’s salt or something? I would be disappointed if I bought the wrong kind, as the lady said it was to give flavour to soups which is what I want to use it for (soondubujjigae, sujebi, all recipes I want to make!).
The white powder on dried kelp is not harmful. Rinse it in cold water before using it.
Hi
Thank you for your all recipe and teach me how to do korean food. I love your VDO and Love your personality. I have a question I just have a lot of da-shi-ma with my misstake I try to buy the one that can make seaweed soup. I buy a big bag of them. I don’t know what to do. Any kind of food that I can make with da-shi-ma . Please advice Thank you so much :)
Why don’t you leave your question here:
http://www.maangchi.com/talk/forum/general-discussion
Dashima is the same as Kombu, if that makes it easier to find for you guys.
Correct me if I’m wrong.
Dashima and Miyuk are both “seaplants” as Maangchi likes to call them, but they are different varieties.
Dashima is a kelp that commonly used to make stock, then throw away (especially in Japanese cooking). In Japanese, dashima is “kombu”.
Miyuk and kim are varieties of marine algae. In Japanese, miyuk is “wakame” and kim is “nori”.
Hi,
I went to the Korean market today and I was trying to find ingredients to make the soft tofu soup following your instructions, but I couldn’t find any dried kelp. They had salted kelp…and kelp that weren’t dried meaning that there was liquid and juice in them..would that be okay?
-THANKS :)
Sorry, I don’t know the answer. It’s strange the Korean store doesn’t sell dried kelp! Ask the supermarket owner again if they have “dashima”. Please leave your question on the forum. Someone else may know the answer. http://www.maangchi.com/talk/forum/general-discussion
Is the sea kelp edible after it is cooked or should it be discarded?
You can eat it if you want. When I make stock using dried kelp, I usually throw it away. When it is in jangjorim,(salty beef side dish): http://www.maangchi.com/recipe/jangjorim , I eat it.
Hi,
We do not have a Korean grocery store where I live. I bought something called “prophase kelp slices” at an Asian grocery store,which is from China I think. Is this the same thing?
Sylvia,
Yes, it’s different from miyuk(miyeok). Miyuk is wakame in Japanese. http://www.maangchi.com/ingredients/miyuk
I’m confused………..is kelp different than miyuk?
And………is wakame the same as miyuk?