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Dried Kelp (Dashima)
Dashima
Brown seaweed that has been thoroughly washed and dried in the sea breeze; it is an essential natural umami booster for creating deep, rich bases in Korean soups.
Flavor
Rather than a salty taste, it imparts a deep, natural umami flavor of the sea to broths.
Brands
Chung Jung One, Sajo Daelim. Products cut into square pieces are usually more convenient to use.
Where to buy
Dried goods section of Asian grocery stores, Amazon.
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Substitutes
It is exactly the same ingredient as Japanese Konbu. If you really cannot find it, you should add plenty of shiitake mushrooms when making vegetable broth or use a small amount of MSG (like Miwon) to supplement the umami.
Storage
It is sensitive to moisture, so keep it in a ziplock bag or an airtight container and store it in a cool, dry place at room temperature or in a pantry.
Used in
Anchovy and Dashima broth (Korean soup base), Neoguri ramen, a base for all types of soups and stews.
FAQ
Q. There is a white powder on the surface of the Dashima. Is it mold?
A. It is not mold, but 'Mannitol,' a naturally occurring sugar substance that surfaces as the kelp dries, and it is the key to the umami flavor. Do not discard it; simply wipe off any dust with a dry cloth and boil it as is.