Korean Braised Kelp Strips
Dasima jorim transforms dried kelp - a stock ingredient - into a glossy, chewy banchan through slow braising. Soaked until pliable, cut into strips, then simmered in soy sauce, rice syrup, cooking wine, and garlic for 15 minutes. As liquid reduces, it thickens into a lacquer-like glaze coating each strip. The texture falls between gummy and al dente - springy with a clean chew. This banchan keeps well for days, improving as seasoning penetrates the dense seaweed fibers.
Adjust Servings
Instructions
- 1
Soak dried kelp for 20 minutes, then cut into 1 cm strips.
- 2
In a pot, combine water, soy sauce, rice syrup, cooking wine, and garlic; bring to a boil.
- 3
Add soaked kelp and simmer over medium-low heat.
- 4
Cook for about 15 minutes until the liquid reduces and coats the kelp.
- 5
Finish with sesame oil and sesame seeds, then cool before serving.
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