DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
- Use:
To make broth for soup, Fried Side-dish- Storage:
Keep in the cabinet.
Korean Food and Recipes
DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.
- Use:
To make broth for soup, Fried Side-dish- Storage:
Keep in the cabinet.
Is this the same which is used to roll sushi ?
hi Marshall,
you mean.. it’s the same kelp that you cook with your rice for sushi ??? if it’s that, YES !!! 🙂 thanks
Where can I buy this dashima?
hi Kyunghee,
You can buy it in a korean or Asian store.. if you are in USA… you can buy it on amazon.com also.. I will add the links for amazon products here.. ^^
Hidaka Kelp
can we skip it, if it is for soup?
or maybe change it with dashida?
in my country, Indonesia especially in my hometown it is so difficult to get dashima.
usually when we made a soup, we use Indonesia-style-dashida but we only got chicken and beef flavor.
hi Thomas,
I like to use kelp for making broth..but it is not a critical ingredient, so you can skip it. I’ve never tried Indonesian style dashida.. so can’t tell about it. anyway… you can skip kelp. ^^ thanks
I see… thanks for your explanation.
basically, what i mean by Indonesia-style-dashida is very similar with sogogi dashida (beef stock powder). what makes it difference is Korea have beef n anchovy stock powder, while mine is chicken and beef…
hi Thomas,
Then you can use your Indonesia style dashida.. it will give extra flavor for your food. ^^
Can I use kombu to make soup with meat (pork/beef)and tofu? Do I have to soak kombu in water before cooking?
hi Lukus,
I use kelp to make broth usually.. I don’t soak them in water before cooking, I just boil them to get good broth. thanks 🙂
is this the same like seaweed?
hi Akina,
There are different kinds of seaweed, so I’m not sure what seaweed you are talking here. Kelp is one type of seaweed. Here is a link for you about it.
http://en.wikipedia.org/wiki/Kelp
Hello, can i skip the kelp in making suundubu jiggae & budae jiggae? Thanks 🙂
hi sally,
yes you can skip kelp 🙂
Hi Aeri,
I really like your website, even though I like your old one better, it was more inviting. 🙂 I have been following your posts for a while now and tried several dishes. They are all amazing!
I am a little confused with this dried kelp for broth though. In my Asian grocery here, they have two types, one is the whole sheets like your top picture, and the other one is loose small square ones in a pack (your bottom picture). Which one should I buy for making the broth? Are they the same? What about the Chinese version dried kelp, is it the same as the Korean kelp?
I will be so happy to get your reply on this! Thanks!
Lee
hi Lee,
Yes, we changed the theme for our website. We are still working on it and it needs lots of work to do be done for it.. hopefully it will be better and better later. 😉 About your question, yes they are just different size but the same thing.. so you can use whatever size you have and if it’s big one you can cut them.. if it’s small ones ..and use several of them for big piece in recipe. I don’t know well about Chinese version kelp ..but I guess it’s the same with the Korean one. 🙂