Dasima (Dasima · Dasima)

🔍 What is it? A thick, wide brown algae. It's the same as Japanese kombu and is responsible for the umami in Korean soup dishes. 👅 Taste and Aroma It's almost tasteless on its own, but when steeped in water, glutamic acid (natural MSG) leaches out, deepening the broth. 🍳 How to use it Make broth with anchovies (the basic formula for Korean broth), add a piece to braised dishes, or fry it into 'bugak' (kelp chips). If you boil it for too long, the broth can become slimy, so remove it within 10 minutes. 🛒 Buying/Substitution Tips Look for 'dried kelp/kombu' at Asian markets. The white powder on the surface is an umami component, so don't wash it off; just wipe it lightly. It can be stored dry for several years.