Dasima Twigim (Korean Fried Kelp)
This recipe for slightly sweet, deep fried kelp makes a nice snack or banchan that offsets spicy foods nicely. Make a lot and store it in the refrigerator.
- 2 large pieces of dried kelp (dasima 다시마 or kombu in japanese), about l/4 lb
- 1 cups of vegetable oil (canola or other high heat oil is best)
- dash of sugar
- Wipe the pieces of dasima with a damp paper towel. Cut into 2"x4" (can be smaller) pieces with a scissor. Set aside -- make sure the dasima is dry before you proceed.
- Add the oil to a saucepan and put on high heat. When the oil is ready (you can test with a bit of bread -- it should brown quickly), gently put in dasima pieces 3-4 at a time, turning quickly. When each piece looks greenish brown, it’s done.
- Set the fried pieces on a paper towel over a colander. Liberally sprinkle with sugar.
- That's it -- eat as a snack or as a side dish.
- You can let the leftovers cool and store in a ziploc bag, putting a paper towel or piece of bread to absorb excess oil and moisture. Store inside the refrigerator and it will stay crisp for a while.
Serving Size: 4-5
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Preparation Time: 20 minutes