Harvested Fresh, Off the Busan Coast
[Market Kurly] Premium Gijang Dashima (For Broth)
Among Korean foodies, there's a saying that "the broth never lies".
One sip - and you'll know whether the soup/stew was cooked with real anchovy & dashima broth ... or made with instant "dashida" powder.
That's why you'll see a package of dried dashima (kelp) tucked away in every Korean pantry.
Today, we present a famous dashima - harvested in the waters of Busan (near Gijang-gun to be specific).
Gijang County's coastline is special - as it's where the East & South Sea collide. There, the water is rich with micro-plankton, making it easy for kelp and seaweed to grow and thrive.
During Korea's Dynasty days, seaweed & kelp harvested in Gijang was sent directly to the Royal Court - a testament to the quality of Gijang Dashima.
Furthermore, this specific Gijang Dashima product is harvested during the months of May & June, when its flavor profile and nutrient level is the highest.
Note: This dashima is not pre-cut into squares. Rather, you can break-off a desired amounts and use as needed.
Store in cool, dry area (away from the sun) or in the freezer.
This product is offered in a set of 2 packages.
- Premium whole dashima for deep-tasting broth
- Harvested off the waters of Gijang (Busan) - special designated area in Korea for high-quality seaweed & dashima
- Picked during May & June - during its peak nutrition
- Use it to make your favorite Korean soups & stews
- Available in sets of 2 large boxes
- [Market Kurly] Gijang Dashima (2 Packages) -
Where East & South Sea Meet...
Drive up the coast of Haeundae Beach in Busan (towards the direction of Ulsan), and you'll soon come across the waters of Gijang. This is where the East Sea and South Sea collide - the water is rich with plankton, and the seaweed and kelp grow long and strong.
Gijang Seaweed & Kelp has had a premium reputation throughout Korea's history. During the Dynasty days, it was delivered directly to the Royal Court. Nowadays, this Gijang area has received special designation by the government, so it can continue its tradition of high-quality seaweed cultivation & harvesting.
The dashima we present today is cut during the spring months of May & June - when the seaweed is packed with nutrition and flavor. It's then left to dry in the sun. Followed by a thorough inspection and then packaged for delivery.
The dashima comes in whole pieces. Break off pieces and boil it to create a deep-tasting, Korean Stock Broth!
Expiration period: 2 years
Store in a cool, dry area
For extended storage, store in freezer
What to Make
Korean Stock Broth
Korean Soups & Stews
How its Made
Kelp pieces are harvested during May & June.
Then left to dry out in the sun.
Store in your pantry (cool, dry area). Or you can store in freezer for extended period of time.
No, this comes in whole pieces. You can use a pair of scissors to cut-off desired amount
Korea. All products in Gochujar are made in Korea!
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