Seaweed
Dashima
다시마
Also called dasima, kombu, dried kelp
What it is
Dried kelp used with anchovies to make Korean soup stock.
Origin
Korean and Japanese coasts.
Flavour
Ocean, glutamates, a little iodine.
How to use it
Simmer 15–20 minutes, then lift out before it turns slimy. Do not boil hard.
Storage
Airtight, dry, dark.
Can you recognise Dashima?
Ingredient challengeQuestions about Dashima
From this ingredient's notes in the catalogue — not a chatbot.
What is Dashima?
Dried kelp used with anchovies to make Korean soup stock.
How do I use Dashima?
Simmer 15–20 minutes, then lift out before it turns slimy. Do not boil hard.
How do I store Dashima?
Airtight, dry, dark.
What does it taste like?
Ocean, glutamates, a little iodine.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Recipes using it
Doenjang jjigae
된장찌개
The everyday soybean-paste stew: zucchini, tofu, a little chilli, and a broth that tastes like someone's house.
30 minEasy🌶️
Kalguksu
칼국수
Knife-cut wheat noodles in a mild anchovy-kelp or chicken broth — the bowl you want when the air is cold.
55 minMediumNo chilli
Jjamppong
짬뽕
A Korean-Chinese seafood noodle soup so red and briny it fogs your glasses.
45 minMedium🌶️🌶️🌶️
Miso soup
味噌汁
The everyday bowl: dashi, dissolved miso, tofu and spring onion — breakfast, not a starter you ignore.
15 minVery easyNo chilli