Reply To: Dasima Varieties
Home › Forums › Korean food discussion › Dasima Varieties › Reply To: Dasima Varieties
July 9, 2021 at 7:38 pm #93536
Maangchi
Keymaster
Yeomjang dasima is salted kelp. It is not used for making stock. You can soak it in cold water to remove some saltiness and stir fry with seasonings. To make good stock, you need dried kelp.https://www.maangchi.com/ingredient/kelp