Dasima

Dasima is the Korean name for kelp, the same brown alga (Saccharina japonica, syn. Laminaria japonica) that the Japanese call konbu. Korea puts it to the same work from a different angle. Simmered with dried anchovies, it makes the myeolchi-dasima stock that a huge share of Korean soups, stews, and noodle broths are built on. Korean cooks also fry it into crisp bugak or steep it into teas.