*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Tuesday, September 18, 2018 11:16 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Vegetables » Da Shima Twigim (Korean Fried Kelp)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Da Shima Twigim (Korean Fried Kelp)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 287
Ingredients:
10 Pieces dried black kelp, each 3-inches
1 cup Corn oil
2 tbsp Sugar
Instructions:
The hallmark of Korean cooking is the use of the natural foods in
appealing ways. Seaweed, which is now domesticated, that is to say
raised on farms jutting out into the sea, supplements food that is
raised on land. Containing iodine and a host of other minerals and
with a flavor reminiscent of an ocean breeze, the fried kelp
(Laminaria japonica) with a light sprinkling of sugar is an example
of the culinary ingenuity of the Koreans.

1. Wipe each piece of the dried kelp with a damp (not soaking) cloth.

2. Heat the oil in a skillet over moderate heat. One at a time, put a
very lightly dampened piece of kelp in the hot oil, holding it with
chopsticks, until the color changes to dark green. Bubbles may appear
on the kelp surface and it will develop a crispness.

3. While the kelp is still hot sprinkle on a few grains of sugar. The
sugar will cling to the kelp when it is still hot and just removed
from the oil. It will not do so when cold.

Eat as a side dish or snack food with tea or a drink.

Serves 4 to 6.

Source: "The Korean Kitchen" by Copeland Marks
Rate this recipe:  
Featured Recipe
» CORN AND TOMATO POLENTA
Category: Diabetic
Hits: 121
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com