Ingredients
Dried Kelp (Dashima)
Dried Kelp
A type of brown seaweed that has been thoroughly washed and dried in the sea breeze; it is an essential natural umami booster for creating a deep base in Korean soup dishes.
Flavor
Rather than a salty taste, it imparts a deep, natural oceanic umami (Natural Umami) to the broth.
Brands
Chung Jung One, Sajo Daelim. Products pre-cut into square pieces are usually easier to use.
Where to buy
Asian grocery store dried seafood section, Amazon.
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Substitutes
It is the exact same ingredient as Japanese Konbu. If it is absolutely unavailable, you should add plenty of shiitake mushrooms when making vegetable broth or use a small amount of MSG (like Miwon) to replenish the umami.
Storage
It is sensitive to moisture, so store it in a zipper bag or airtight container in a cool, dry place at room temperature or in a pantry.
Used in
Anchovy and kelp stock (Korean soup base), Neoguri ramen, a basic base for all soups and stews.
FAQ
Q. There is a white powder on the surface of the kelp. Is it mold?
A. It is not mold, but 'Mannitol,' a sugar component that naturally surfaces as the kelp dries, and it is the core of the umami flavor. Do not throw it away; simply wipe off any dust with a dry cloth and boil it as is.