Delicious and Chewy Kelp Rolls (Dasima Mari)
Nutritious Kelp Rolls, Healthy and Flavorful Kelp Dish
Want to introduce more variety and nutrients to your child’s diet with kelp? These ‘Dasima Mari’ (kelp rolls) are a fantastic way to do it! Made with salted kelp for a delightfully chewy texture and packed with goodness, they are perfect for a healthy meal or as a diet-friendly option. Simple yet impressive, these rolls are sure to delight the whole family!
Main Ingredients for Kelp Rolls- 3 sheets salted kelp
- 1/6 onion
- 1/4 cucumber
- 1 pack imitation crab sticks (Krame)
- 5 pieces pickled radish (Danmuji)
Sweet and Tangy Dipping Sauce- 3 Tbsp Gochujang-based dipping sauce (Cho-gochujang)
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- A pinch of sesame seeds
- 3 Tbsp Gochujang-based dipping sauce (Cho-gochujang)
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, it’s crucial to remove the saltiness from the salted kelp. Soak the kelp in cold water for about 2 to 3 hours until well-hydrated. Briefly blanch the soaked kelp in boiling water; this helps remove any fishy odor and makes it more tender. Cut the blanched kelp into pieces about half the size of a standard roasted seaweed sheet (gimbap nori). Prepare the filling ingredients by thinly slicing the onion and cucumber into sticks. Cut the imitation crab sticks and pickled radish into similar-sized sticks.
Step 2
Lay a piece of kelp flat. Arrange the sliced onion, cucumber, imitation crab sticks, and pickled radish neatly on top of the kelp. Roll it up tightly, similar to how you would make a gimbap roll. Gently pull the kelp inwards as you roll to ensure it’s firm and compact. Rolling tightly is key to prevent the rolls from falling apart when sliced.
Step 3
After rolling, it’s best to let the kelp rolls cool slightly before slicing. This helps them maintain their shape better. Store the finished kelp rolls in an airtight container in the refrigerator. Keeping them chilled before slicing makes for a cleaner cut and a more enjoyable eating experience.
Step 4
Now it’s time to slice the rolls into bite-sized pieces. Aim for about 1.5 to 2 cm thickness for each slice. This size is perfect for a single bite. If your knife isn’t sharp, the rolls might get squashed. Try wetting your knife slightly with water before slicing to get a cleaner cut.
Step 5
When you slice a well-rolled kelp roll, you’ll see a beautiful, dense cross-section with no empty spaces. This firm structure prevents the ingredients from falling out when you eat, making it neat and convenient. The attractive appearance also makes them perfect for serving guests!
Step 6
Finally, let’s make the delicious dipping sauce. In a small bowl, combine the cho-gochujang, minced garlic, sesame oil, and sesame seeds. Mix well until everything is thoroughly combined. Arrange the sliced kelp rolls attractively on a plate and serve with the dipping sauce. Enjoy your nutritious and flavorful Dasima Mari!
