Korean Braised Kelp Strips
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dasima jorim is a banchan that repurposes dried kelp - typically discarded after making stock - into a glossy, chewy side dish through slow braising.
Read more
The kelp is soaked in cold water for at least twenty minutes until it softens and becomes pliable, then cut into strips roughly one centimeter wide. Simmered in soy sauce, rice syrup, cooking wine, and garlic over medium-low heat for fifteen minutes or more, the braising liquid gradually reduces and thickens into a lacquer-like glaze that coats each strip on all sides. The rice syrup contributes both sweetness and the shine that gives the dish its visual appeal. The resulting texture is difficult to compare - somewhere between the springiness of gummy candy and the firm bite of pasta al dente, resilient but with a clean snap when bitten through. Refrigerated overnight, the seasoning penetrates the dense seaweed fibers more deeply, and the flavor continues to intensify over several days, making it a banchan that improves the longer it sits.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 60 g dried kelp in cold water for about 20 minutes, just until it bends easily and feels pliable.
Check the edges first, because soaking much longer can make the kelp too soft.
- 2Season
Press the soaked kelp gently with your hands to remove excess water, then cut it into even 1 cm strips.
Keeping the strips similar in width helps them absorb the seasoning at the same pace.
- 3Control
Add 350 ml water, 3 tbsp soy sauce, 1.5 tbsp rice syrup, 1 tbsp cooking wine, and 0.5 tsp minced garlic to a pot.
Heat over medium heat, stirring until the syrup dissolves and the liquid starts boiling.
- 4Control
When the seasoning boils, add the kelp strips, lower the heat to medium-low, and braise uncovered.
After about 10 minutes, turn the strips from bottom to top so the seasoning does not concentrate on one side.
- 5Step
Braise for at least 15 minutes total, until only a shallow layer of liquid remains and the bubbles become smaller.
Stir more often near the end, because the rice syrup can scorch once the glaze turns glossy.
- 6Finish
Turn off the heat, then mix in 1 tsp sesame oil and 1 tsp sesame seeds with the residual heat.
Let the kelp cool completely so the glaze clings firmly, then serve it chilled or store it overnight for deeper flavor.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Repurposed dried kelp becomes glossy and chewy through a slow soy and sugar braise.
- Finish cue
- Stir more often near the end, because the rice syrup can scorch once the glaze turns glossy.
- Storage and reheating
- The flavor gets better after resting overnight.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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