When it comes to Korean comfort food, few dishes can compare to a steaming bowl of kalguksu, or handmade noodle soup. And while there are many delicious variations of this classic dish, one of the most flavorful and satisfying is dasima kalguksu, a soup made with chewy noodles and a deeply savory broth that’s infused with the umami-rich flavors of dried kelp.
In Korean cuisine, dried kelp (or dasima, as it’s called in Korean) is an essential ingredient that’s used to add depth and complexity to a wide range of dishes. Known for its rich umami flavor and briny aroma, dried kelp is often used to make soups and stews, as well as to season rice and other grains.
To make dasima kalguksu, the first step is to prepare the broth. This is done by simmering a handful of dried kelp in a pot of water for several hours, until the liquid has become infused with the deep, savory flavor of the seaweed. The kelp is then removed and discarded, and the resulting broth is seasoned with soy sauce, garlic, and other seasonings to taste.
Next, the noodles are prepared. In Korea, kalguksu noodles are traditionally made by hand, using a mixture of wheat flour, water, and salt. The dough is kneaded until smooth, then rolled out and cut into thin strips. If you don’t have the time or the inclination to make your own noodles from scratch, you can also use store-bought wheat noodles.
To assemble the soup, the noodles are cooked in the dasima broth until tender and chewy, then served hot with slices of tender chicken, julienned carrots, and fresh green onions. The result is a dish that’s warm, comforting, and deeply satisfying, with a rich, complex flavor that’s hard to resist.
Whether you’re looking for a hearty meal to warm you up on a cold winter day or a delicious way to savor the flavors of Korean cuisine, dasima kalguksu is a must-try dish that’s sure to delight your taste buds. So why not give it a try the next time you’re craving a bowl of something warm and delicious?