KombuEasy to find
Same amount
It is the same sea vegetable under its Japanese name, so the broth tastes just as it should.
Ingredient guide
Dasima / kelp 다시마
Dasima is dried kelp. It is simmered briefly with dried anchovies or on its own to make the light, savory broth that sits under many Korean soups and stews.
Taste
Mildly salty and savory, with deep umami and a clean sea note.
What to look for
Dried sheets or squares in the dried seafood aisle of Korean and Japanese markets. Wipe off any white powder (that is natural flavor) rather than rinsing it away.
Storing it
Keep dry in an airtight bag or jar in the pantry; it lasts for months.
How to find Dasima / kelp, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- dasima
- kombu
- dried kelp
- 다시마
Show this at the shop다시마
Where to look
- Korean grocery stores, in the dried seafood section
- Japanese stores (sold as kombu)
- Health-food stores sometimes carry kombu
Watch out for
- Do not boil it hard — simmer gently and remove after about 10 minutes to avoid a slimy, bitter broth.
- Seasoned kelp snacks are not the same.
Can't find Dasima / kelp? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Vegetable broth instead of waterEasy to find
Use broth in place of the water; skip the kelp
Adds savory depth without the sea flavor, so the soup is a little less briny.
▼ briny
Where to buy it near you
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