Dasima | Kelp
다시마
In Korean cuisine, kelp is known as "Dasima".
The base broth of many Korean recipes contains kelp, which lends it a delightful umami flavor. This is particularly true of Myeolchi Yuksu (멸치육수), a Korean anchovy broth.
In a salad, rehydrated sheets of kelp can be mixed with a zesty dressing.
Kelp can be simmered with sesame oil and Korean soy sauce to make a classic Korean soup.
In raw fish restaurants, kelp noodles are often used as a decorative ingredient. In japchae, they are used as an alternative to glass noodles.
Dashima Twigak is a Korean snack made by deep frying dried seaweed and then sugaring it.
It's always best to buy Korean items at your local Korean grocery store.
Used in:
Jap Chae
Soups
Broths
and more.
