What is Dasima (Kelp) ?
Dasima 다시마 is an edible dried kelp that is eaten and utilized throughout East Asia. In Korea, it is more commonly used to make broths and soups. Kelp gives the broth base a salty umami flavor without overpowering the dish. It is sold dried most often, but can also be found pickled in vinegar.
It is simmered in broth or water for a certain length of time before being removed and discarded. Once the kelp has been used in a stock, it can also be sliced and seasoned and eaten as a side dish if desired.
Dasima is so full of umami flavor and was the source of inspiration for MSG. It is also used extensively in Korean temple food as it can work as a great substitute for meat stock.
Not To Be Confused With
Miyeok 미역 (Brown Seaweed) - which is used to make Miyeok Guk (Seaweed Soup).
Where and What To Buy
Korean and Asian grocery stores, Sold at some specialty grocery stores.
When buying Dasima, look for ones where the kelp is nice and thick. And if you see white powdery stuff on them it's even better (like the one on the right bottom) - that's what gives Dasima its umami flavor.
Dasima (다시마) are sold in large and tall packages (sometimes as tall as 2 ft) or in smaller packages where the dasima are cut into smaller squares which also work fine too.
How to Use/Cook
- Make Broth - use Dasima to make a vegetable stock just by itself or add it in addition to making Anchovy Broth
- Dasima Twigak - you can deep-fry the dried kelp and then sprinkle with some sugar. It's such a great side dish and snack! RECIPE
How to Clean/Store
Store in a cool dry place in a sealed bag on container.
Kelp is rich in various vitamins, minerals and trace elements. Kelp and seaweed are a great natural source of iodine according to NIH and is an essential nutrient for normal thyroid hormone production.
If you have hyperthyroidism, you may want to take care when consuming Kelp. Please consult with your doctor before eating Kelp.