Imagine a dish that transforms humble sea kelp into a crispy, golden delicacy that will make your mouth water and your senses dance! Da Shima Twigim, or Korean Fried Kelp, is not just a recipe—it's a culinary adventure that brings the bold flavors of Korean cuisine right to your kitchen. Whether you're a seafood lover, a crispy food enthusiast, or someone looking to explore unique Asian recipes, this dish promises an unforgettable taste experience that will leave you craving more.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 200g dried kelp (kombu)
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1/2 tsp salt
- Oil for frying
- Optional: dipping sauce
Instructions
- Start by preparing the dried kelp (kombu). Rinse the kelp under cold running water to remove any impurities or excess salt. Soak the kelp in water for about 10 minutes until it becomes soft and pliable. After soaking, drain the kelp and pat it dry with a clean kitchen towel.
- Once the kelp is dry, cut it into bite-sized pieces, approximately 2-3 inches in length. This will make it easier to fry and eat later.
- In a mixing bowl, combine the all-purpose flour and salt. Gradually add the cold water to the flour mixture, stirring continuously until you achieve a smooth batter. The batter should be thick enough to coat the kelp pieces but still pourable. If the batter is too thick, you can add a little more water to reach the desired consistency.
- Heat oil in a deep frying pan or wok over medium-high heat. You want enough oil to fully submerge the kelp pieces, about 2-3 inches deep. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
- Carefully dip each piece of kelp into the batter, ensuring it is fully coated. Allow any excess batter to drip off before placing it in the hot oil. Fry the kelp in batches to avoid overcrowding the pan, which can lower the oil temperature.
- Fry the kelp for about 2-3 minutes on each side or until it turns golden brown and crispy. Use a slotted spoon to turn the kelp pieces to ensure even cooking. Once done, remove the fried kelp from the oil and place it on a plate lined with paper towels to absorb any excess oil.
- Continue frying the remaining kelp pieces in the same manner until all are cooked. Adjust the heat as necessary to maintain the oil temperature.
- Once all the kelp is fried, serve it warm. You can enjoy the fried kelp as is or with a dipping sauce of your choice, such as soy sauce mixed with a little vinegar, sesame oil, or gochujang for a spicy kick.
- Garnish with sesame seeds or chopped green onions if desired, and enjoy your Da Shima Twigim Korean Fried Kelp!
Tips
- Choose high-quality dried kelp (kombu) for the best flavor and texture. Look for smooth, intact sheets without too many cracks.
- Soaking the kelp is crucial—it helps soften the texture and removes any excess salt. Don't skip this step!
- Maintain your oil temperature between 350-375°F for the crispiest results. Use a kitchen thermometer if possible.
- Avoid overcrowding the pan when frying. Fry in small batches to ensure each piece gets evenly golden and crispy.
- Pat the kelp completely dry before battering to prevent oil splattering and ensure a crisp coating.
- Experiment with different dipping sauces—try gochujang for heat, soy sauce for umami, or a mix of both for complex flavors.
- Serve immediately after frying for maximum crispiness and enjoyment.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 27g
Protein: g
Fat: 28g
Saturated Fat: g
Cholesterol: 0mg
