ESSENTIAL INGREDIENTS – FROM THE SEA

Sea kelp (Dashima: 다시마) 


Sea kelp (also known as Kombu) is mainly used when making stock (Korean style dashi). You buy dried sea kelp and soak it in a bowl of water for 1 hour (or more) to use. In this case, you’re mainly using the water that’s been sitting with the sea kelp not the sea kelp itself. You can also use sea kelp when making deep fried sea kelp side dish.

Sea mustard (Miyeok: 미역)


Sea mustard (also known as Wakame) is mainly used in Korean seaweed soup (aka Korean birthday soup). You buy dried seaweed and soak it in a bowl of water for 10-15 mins then it will swell and is ready for use. You can also buy fresh sea mustard (Mul miyeok, 물미역) in Korea and this is often used when making side dishes.

Dried anchovy (Marun Myeolchi: 마른 멸치) 


Large dried anchovy is used when making stock (Korean style dashi). Small to medium dried anchovy is used when making braised or stir fried Korean side dishes.

Seaweed (Gim: 김) 


Non-seasoned seaweed is most commonly used when making Kimbap (김밥, Korean rice rolls) or as a garnish in rice cake soup. Seasoned seaweed is used as a side dish. Slightly salty and sesame oil brushed seaweed is particularly popular with kids. It can also be used as a garnish on stir fried rice. Some people use it as a drink snack (with beer).

Korean fish cakes (Eomuk: 어묵) 


Korean fish cakes are commonly used in stir fry dishes or in soup. They are available in a few different shapes (e.g. square, rectangle, round, bar etc). 

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