Wednesday, January 2, 2008

Dried Kelp

다시마 [Da-Shi-Ma]

Dried kelp and dried anchovies may be rarely seen in your soup bowl or casserole when you are dining in a restaurant. On the other hand, if you are cooking any Korean soup or casserole yourself, it is very likely that you get to meet them more frequently. They are two essential ingredients of Korean cooking, as they serve as the most popular and versatile soup base.

Tip 1: For the measurement of dried kelp used in cooking on this blog, each piece of kelp is about 1.5 inch square in size.

Tip 2: When cooking dried kelps to make soup base or broth, try taking them out as soon as the water starts boiling, or they leave bitter taste if cooked for too long.


Related posts:
Radish Soup (Mom's Version)
Mushroom Casserole
Clear Radish Soup
Kimchi Kalguksu
Fish Cake Skews
Seafood Fettucini Soup
Kimchi Mushroom Casserole

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