RCI-SN.002.0123.001
Da Shima Twigim
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- pieces10 unit
- 1 cup
- little spoons of sugarsugar2 unit
Method
1
Select large, dry sheets of dashima (dried kelp) and wipe them gently with a dry cloth to remove any surface dust or debris. Cut or break the sheets into uniform bite-sized pieces, approximately 5–7 cm square.
5 minutes
2
Pour corn oil into a deep heavy-bottomed pot or wok to a depth of at least 5 cm. Place the pot over medium-high heat.
2 minutes
3
Heat the corn oil until it reaches approximately 170–180°C (340–355°F). Test the oil by dipping the edge of a dashima piece into it; it should immediately begin to bubble and expand.
8 minutes
4
Working in small batches to avoid overcrowding, carefully lower the dashima pieces into the hot oil using tongs or a slotted spoon. The pieces will puff up and expand rapidly.
1 minutes
5
Fry each batch for 20–30 seconds, turning once, until the dashima turns a lighter green and becomes crisp and airy. Do not over-fry, as the pieces can quickly become bitter.
1 minutes
6
Remove the fried dashima with a slotted spoon and transfer immediately to a plate or tray lined with paper towels to drain excess oil.
1 minutes
7
Allow the fried dashima to cool for 2–3 minutes until fully crisp. Optionally, lightly sprinkle with fine salt or a small amount of sugar according to preference.
3 minutes
8
Serve the Da Shima Twigim immediately as a snack or side dish while still crisp. Any leftovers should be stored in an airtight container to preserve their texture.