Da Shima Twigim
Recipe Description
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 kombu|kelp (''laminaria japonica'') with a light sprinkling of granulated sugar|sugar is an example of the culinary ingenuity of the Koreans.Ingredients
- 10 pieces
- 1 cup corn oil
- 2 little spoons of sugargranulated sugar|sugar
- Wipe each piece of the dried kombu|kelp with a damp (not soaking) cloth.
- Heat the oil in a skillet over moderate heat.
- One at a time, put a very lightly dampened piece of kombu|kelp in the hot oil, holding it with chopsticks, until the color changes to dark green.
- Bubbles may appear on the kombu|kelp surface and it will develop a crispness.
- While the kombu|kelp is still hot sprinkle on a few grains of granulated sugar|sugar.
- The granulated sugar|sugar will cling to the kombu|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.
This article uses material from the "Da Shima Twigim" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
