Crisp and Refreshing Dasima Ssam Mari (Kelp Rolls)
A clean, elegant dish of julienned vegetables rolled tightly in salted kelp and served with two different dipping sauces.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing dish features rinsed salted kelp rolled up with an assortment of crisp, colorful vegetables. Thanks to the kelp's natural stickiness, the rolls stay neatly sealed without needing to be tied, making them a stunning addition to any entertaining spread. Serve them with your choice of sweet-and-tangy chogochujang or zesty mustard sauce.
- Servings
- about 3–4 servingsOriginal: Makes 20 kelp rolls
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried kelp (dasima)
- Enoki mushrooms1 pack
- Radish sprouts1 handful
- Cucumber2/3
- Yellow bell pepper1
- Carrot1/2
- Imitation crab stick3 sticks
Chogochujang sauce
- Gochujang (Korean red chili paste)5 tbsp
- Vinegar4 tbsp
- Fine gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Lemon-lime soda (chilsung cider) (or cola)3 tbsp
- Toasted sesame oil1 tbsp
- Ground black peppera little
Mustard sauce
- Vinegar2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Salt1 tsp
- Toasted sesame oila little of each
- Toasted sesame seedsa little of each
- Mustard sauce1 tbsp (prepared yellow mustard)
- You can also add chicken breast, shrimp, or ham.
- You can use pickled radish wraps instead of kelp.
Steps
Rinse the salted kelp in clear water several times until the saltiness is completely washed away.
Wipe off the moisture thoroughly and cut it into suitable lengths.
These are the vegetables for the kelp rolls. Cut them into julienne strips of the same length and thickness.
I julienned each ingredient so that it amounted to a handful.
Try making them with chicken breast, shrimp, or ham added as well.
Just like making radish wraps, place a small amount of vegetables in the center and roll it up tightly.
Kelp adheres well on its own, so you do not need to tie it.
You can also use pickled radish wraps instead of kelp.
Here is another method: cut the kelp to the size of a dried seaweed sheet, place all the ingredients on top, and roll it up.
Then simply slice it into bite-sized pieces just like cutting gimbap.
Here they are rolled using the two methods.
Serve them with the chogochujang sauce or mustard sauce.
My husband likes the mustard sauce, while I prefer the chogochujang.
During regular meals, you can also enjoy kelp wraps with rice and ssamjang.
Ppunwife's tips
- Kelp adheres well on its own, so you do not need to tie it.
FAQ
Do I need to tie the kelp so it does not unravel when rolling the vegetables?
Kelp has natural stickiness, so it stays together well without needing to be tied with water dropwort or anything else.
Can I use another ingredient for wrapping instead of kelp?
Sweet-and-sour pickled radish wraps work wonderfully as a substitute for kelp.
Are there any protein ingredients that work well besides vegetables?
Depending on your preference, chicken breast, shrimp, or ham cut into strips make great additions alongside the vegetables.
How do I prep salted kelp before cooking?
Rinse it several times in clear water until the surface salt is thoroughly washed away, then dry it completely before use.
