Shima Twigim (Korean Fried Kelp)|
Da Shima Twigim (Korean Fried Kelp)
10 Pieces dried black kelp;
1 c Corn oil
2 tb Sugar
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
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
Posted to MM-Recipes Digest V4 #012
From: Linda Place
Date: Sat, 11 Jan 1997 20:57:34 +0000