Korean cooking ingredients

Kelp

Dasima 다시마

Dried kelp

Dried kelp, or dasima in Korean, or kombu in Japanese, is a very important ingredient in the base broth of many Korean recipes. It gives the broth a delicious umami flavor. Store it in a cool, dry place in an airtight container or zipper-lock bag. Don’t worry if the surface of the kelp has a white powder, it’ll make it more delicious!

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Recipes that use kelp (dasima):

Posted Friday, February 29th, 2008 at 9:07 pm.
Tagged: , , , , , , , , , , ,

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23 Comments:

  1. jicabee joined 5/15
    Posted May 27th, 2015 at 2:18 am | # |

    i bought dasima but i don’t know if it is this the same with those you posted above…
    what korean dishes can i make with these?

    thank you :)


    See full size image

  2. NeeMo SaudiArabia joined 12/14
    Posted December 22nd, 2014 at 8:32 am | # |

    hi.. after open the pag of kelp.. how and where can we stoeage it?

  3. RJXiao Niagara Falls joined 4/10
    Posted April 18th, 2010 at 3:07 am | # |

    can you kelp buds instead of the thin kelp Or Like Roasted Seaweed??

  4. tina
    Posted December 28th, 2009 at 4:27 am | # |

    look so good…my was good. it turn out very tasty.

  5. rose
    Posted December 26th, 2009 at 5:42 pm | # |

    what other recipes can i use for kelp thanks!! :D

  6. Linda
    Posted December 8th, 2009 at 12:54 am | # |

    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?

    • Pure_Hapa Redondo Beach, California joined 8/09
      Posted December 17th, 2009 at 7:26 pm | # |

      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.

  7. sirdanilot
    Posted December 6th, 2009 at 3:05 pm | # |

    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!).

    • Maangchi New York City joined 8/08
      Posted December 6th, 2009 at 4:00 pm | # |

      The white powder on dried kelp is not harmful. Rinse it in cold water before using it.

      • glorybr Caribbean joined 3/17
        Posted March 31st, 2017 at 2:11 pm | # |

        Hi maangchi, I have the same issue. It’s not a powder per se but some white spots. I’m sending you a picture


        See full size image

        • Maangchi New York City joined 8/08
          Posted April 4th, 2017 at 5:19 pm | # |

          It’s very normal. You can eat it all. The white powder contains good savory flavor. But if you find any dirt or gritty stuff on it, wipe it off with a wet towel or rinse it in cold water before using it.

    • BretT San Francisco joined 6/17
      Posted June 2nd, 2017 at 11:19 pm | # |

      The white powder on kelp contains mannitol and is considered not only healthy, but also tasty. (1) I agree with the other comments. Usually packaged, dried kelp won’t contain any dirt and should not need wiping. (2)

      Sources:

      1. “Flavor and Seasonings – Dashi, Umami, and Fermented Foods” – Japanese Culinary Academy

      2. Elizabeth Andoh

  8. Kwan
    Posted November 4th, 2009 at 12:32 am | # |

    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 :)

  9. sirdanilot
    Posted October 22nd, 2009 at 10:53 am | # |

    Dashima is the same as Kombu, if that makes it easier to find for you guys.

    Correct me if I’m wrong.

  10. Pure_Hapa Redondo Beach, California joined 8/09
    Posted September 16th, 2009 at 5:37 pm | # |

    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”.

  11. Sandy
    Posted September 6th, 2009 at 12:26 am | # |

    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 :)

  12. D
    Posted July 31st, 2009 at 8:09 pm | # |

    Is the sea kelp edible after it is cooked or should it be discarded?

  13. Anonymous
    Posted May 20th, 2009 at 12:38 am | # |

    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?

  14. Maangchi New York City joined 8/08
    Posted December 8th, 2008 at 11:47 am | # |

    Sylvia,
    Yes, it’s different from miyuk(miyeok). Miyuk is wakame in Japanese. https://www.maangchi.com/ingredients/miyuk

  15. Sylvia joined 9/08
    Posted December 7th, 2008 at 4:39 pm | # |

    I’m confused………..is kelp different than miyuk?
    And………is wakame the same as miyuk?

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