43-Year-Old Jun Ji-hyun Brings This K-Beauty Superfood to Set Every Day

Actress Jun Ji-hyun’s health routine is once again in the spotlight.

Known for her strict self-care and wellness habits, Jun was recently mentioned on veteran actress Lee Mi-sook’s YouTube show. According to Lee, Jun not only prepares all her meals herself but also brings healthy food to filming locations. “She even added dashima yeomjang to her soft tofu at the shoot,” Lee shared.

What Is Dashima Yeomjang?

Though it may sound unfamiliar, dashima yeomjang—salted and aged kelp—has long existed in Korean cuisine as a naturally fermented food rich in both health and flavor benefits.

It’s made by slicing thick pieces of high-quality kelp (harvested from Korea’s coastal regions) and layering them with sea salt for a period of fermentation. Over time, the tough texture softens, and the kelp develops a savory umami taste with a touch of brininess. Often called “kelp jangajji” or “kelp pickle,” it’s used to enhance the flavor of rice dishes and mixed grain bowls.

Why It's a Superfood

What makes dashima yeomjang such a powerful health food is its high content of minerals, dietary fiber, and antioxidants. Kelp is particularly rich in iodine, calcium, magnesium, and iron—nutrients modern diets often lack. These help regulate thyroid function, maintain bone density, and support healthy blood pressure.

The kelp’s sticky polysaccharide compounds—alginic acid and fucoidan—act as prebiotics that promote gut health and help detoxify the body by removing heavy metals and waste. These benefits make it a go-to choice for those interested in weight management or detoxing naturally.

Jun Ji-hyun’s Healthy Combo: Soft Tofu + Salted Kelp

Pairing dashima yeomjang with soft tofu, as Jun Ji-hyun does, is considered a perfect nutritional match. Soft tofu is a high-protein, low-calorie food that’s gentle on the stomach and keeps you full longer. When combined with the mineral-rich kelp, it creates a well-balanced, gut-friendly, and detox-supporting meal.

Plus, the saltiness of the kelp enhances the flavor of the tofu without the need for added seasoning, making it ideal for low-sodium diets.

How to Make It at Home

Dashima yeomjang is surprisingly simple to prepare:

- Cut dried kelp into manageable pieces.

- Layer the pieces in a container with sea salt.

- Store it in a cool place for 3–5 days until moisture is released and absorbed.

- After about a week, the kelp will be properly fermented and ready to eat.

For longer storage, you can turn it into jangajji (pickles) by adding soy sauce, plum extract, or vinegar and keeping it in the fridge—it’ll stay flavorful for months.

Health Tips for Eating It Safely

Because it’s salt-preserved, dashima yeomjang can be quite salty. Those watching their sodium intake (such as people with high blood pressure) should rinse it lightly or eat it in small amounts. On the other hand, it’s a great electrolyte source for those who sweat a lot or need more sodium in hot weather.

Nature’s Answer to Modern Wellness

With growing interest in clean eating, natural ingredients like kelp are gaining attention. For modern people dealing with chronic stress or endless dieting cycles, building a diet around “what your body actually wants” is more important than ever.

Jun Ji-hyun’s simple, nutrient-focused meals may not be flashy, but they reflect a philosophy of mindful eating—honoring balance, nourishment, and long-term health.

Dashima yeomjang is a time-tested health food, more than just a side dish. When paired with soft tofu, it becomes an easy, accessible way to boost nutrition—perfect for anyone looking for a wholesome, traditional Korean meal with a modern wellness twist.

As Jun Ji-hyun continues to stay healthy and youthful, the actress is set to return in the long-awaited Disney+ K-drama Tempest. Co-starring Kang Dong-won, Tempest is an action melodrama about spies who have lost their identities.

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