Kelp

Dasima 다시마

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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):

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23 Comments:

  1. jicabee joined 5/15 & has 1 comment

    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 & has 2 comments

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

  3. RJXiao Niagara Falls joined 4/10 & has 6 comments

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

  4. tina& has 2,259 comments

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

  5. rose& has 2 comments

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

  6. Linda& has 1 comment

    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 & has 20 comments

      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& has 2,259 comments

    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 & has 11,506 comments

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

    • BretT San Francisco joined 6/17 & has 1 comment

      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& has 1 comment

    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& has 2,259 comments

    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 & has 20 comments

    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& has 2,259 comments

    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& has 43 comments

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

  13. Anonymous& has 2,259 comments

    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 & has 11,506 comments

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

  15. Sylvia joined 9/08 & has 78 comments

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

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