Dasima Mari (Kelp Rolls) with Chewy Squid

Ingredients

• For the filling, you can also use imitation crab meat, onion, mini sweet peppers, or fruit.
• Rinse the salted dried kelp several times under running water to remove the surface salt, then soak it in water to draw out the remaining saltiness.

Steps

1. Prepare the ingredients

   

   

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   Here are salted dried kelp, water dropwort, 1 whole squid, and carrot.

   For the filling, you can also use imitation crab meat, onion, mini sweet peppers, or fruit.

2. Prepare the salted dried kelp

   

   

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   Rinse the salted dried kelp several times under running water to remove the salt, then soak it in water to draw out the remaining saltiness.

   If you prefer it tender, you can blanch it briefly in boiling water for about 30 seconds, but I like the texture, so I just enjoy it without blanching.

   Drain the water and cut it to the size of a dried seaweed sheet for gimbap.

3. Blanch the squid

   

   Blanch the squid in rolling boiling water until it turns white, then rinse it in cold water and drain the moisture.

4. Slice the ingredients

   

   

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   Julienne the squid and carrot into long strips to match the length of the kelp.

5. Fill and roll the kelp

   

   

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   Place the water dropwort, squid, and onion onto the kelp cut to gimbap size, then pull gently on the kelp as you roll it so the ingredients inside stay firmly in place.

   The thinner the kelp is, the more softly and easily it rolls, and its natural stickiness keeps it from unraveling.

   

   Place the seam side facing down and cut it into bite-sized pieces.

6. Sauces for the kelp rolls

   

   For the chogochujang ratio,

   mix 1 tbsp gochugaru, 2 tbsp gochujang, 1 tbsp regular soy sauce (jin-ganjang), 3 tbsp vinegar, 1 tbsp minced garlic, 1 tbsp sugar, 1 tbsp corn syrup (mulyeot), and a little ground black pepper.

   Adjust the sweetness or sourness to your liking; aging it for a day or two deepens the flavor and makes the color prettier.

   If you make plenty of this chogochujang, it is also delicious used in bibim guksu or sweet and sour namul muchim.

   For the galchisokjeot (salted hairtail viscera), chop it finely and mix in a little minced garlic, green chili pepper, and gochugaru, and you are done.

   If you want a milder flavor, you can add about 1 tbsp water.

7. Finish

   

   I rolled it up with ingredients I love inside.

   When you pop a piece into your mouth and chew, the aromatic water dropwort and carrot go together better than you might expect.

   The tender and chewy squid provides a nutty, savory flavor and adds nutrition, making this perfect as a diet meal.

   

Ppunwife's tips

• Pull gently on the kelp as you roll so the ingredients inside stay firmly in place.
• The thinner the kelp is, the more softly and easily it rolls, and its natural stickiness keeps it from unraveling.
• Aging the chogochujang for a day or two deepens the flavor and makes the color prettier.
• If you trim the dried kelp large like dried seaweed sheets for gimbap and slice the filling into long strips to roll, it rolls much more easily, and making just two will give you a generous portion.

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