Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Dasima (Kelp)
다시마/da-si-ma/
umamioceanicsavorylight
Dried kelp used to make Korean stock (yuksu). Dasima is simmered briefly — not boiled — to extract its natural glutamates for a clean, savory broth. It is the backbone of light soups and provides a subtle oceanic depth without an overpowering fishy taste.
Common substitutes
- →Japanese kombu (nearly identical)
- →Dried shiitake mushrooms for a similar umami depth (vegan)
