Recipe#24885

Title: DA SHIMA TWIGIM (KOREAN FRIED KELP)

From: Linda Place 
Date: Sat, 11 Jan 1997 20:57:34 +0000 
Source: "The Korean Kitchen" by Copeland Marks

      Yield: 4 Servings
     10    Pieces dried black kelp;
           -each 3-inches
      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 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.