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.