Kelp (Dashima)

Is this edible?

Yes! Kelp (dashima/dasima) is one of the foundational ingredients in Korean cooking, used primarily to make stock (yuksu/chaesu). It is the same ingredient as Japanese kombu and has been used in Korean cuisine for centuries.

What does it taste like?

You do not eat the kelp itself in most recipes — it is simmered in water to create a deeply savory, umami-rich broth. The flavor it releases is clean, oceanic, and subtly sweet, providing the invisible backbone of flavor in Korean soups and stews.

Where to buy

Korean grocery stores (H Mart, Lotte) sell dried dashima in large bags or pre-cut pieces. Also available at any Asian grocery store or the Asian aisle of regular supermarkets. Japanese kombu from any source is identical.

How to prepare

Wipe the surface with a damp cloth — do not wash off the white powdery coating, as it contains natural glutamate (the source of umami). Cut into pieces, add to cold water, and heat just until the water begins to simmer. Remove the kelp before it reaches a full boil.