Crispy, Sweet and Salty Dasima Twigim (Deep Fried Kelp)
A 20-minute side dish of prepped dried kelp briefly deep-fried and tossed with sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This crispy side dish is made by dropping dried kelp into oil and frying it quickly for 2 to 3 seconds until the bubbles subside. After draining the excess oil, shake it in a bag with sugar for a sweet and salty treat that kids love as a side dish for rice.
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Dried kelp (dasima)
- Sugar
- Wipe away the salty residue on the surface of the dried kelp thoroughly with a dishcloth.
Steps
1. Wipe away the salty residue on the surface of the dried kelp thoroughly with a dishcloth.
2. Cut into bite-sized pieces.
3. Try frying one piece of dried kelp first.
Drop it in the oil, and after it bubbles up for about 2 to 3 seconds and the bubbles subside...
4. Take it out. If you fry it any darker than this, it will burn and turn bitter,
so just fry it briefly and take it out.
If you fry it too long at too low a temperature, it will turn tough instead of crispy, so do not let the oil temperature get too low.
5. Now start frying the dried kelp in earnest.
As soon as you plunge a handful of dried kelp into the oil, it bubbles for 2 to 3 seconds, and once the bubbles subside...
6. Quickly scoop it out with a strainer.
7. Drain the excess oil on paper towels, and once the heat dissipates...
Right after coming out of the oil while it is still hot, it will not be crispy, so taste it after it cools down.
8. Put it in a plastic bag, sprinkle in the sugar as well, and shake it.
If you trap plenty of air inside the plastic bag and tie it before shaking, it leaves room for everything to mix well.
Ppunwife's tips
- If you fry it too long at too low a temperature, it will turn tough instead of crispy, so do not let the oil temperature get too low.
- Right after coming out of the oil while it is still hot, it will not be crispy, so taste it after it cools down.
- If you trap plenty of air inside the plastic bag and tie it before shaking, it leaves room for everything to mix well.
FAQ
Is there a trick to keep the dried kelp from burning when frying?
After putting it into the oil, scoop it out quickly with a strainer during the 2 to 3 seconds as the bubbles subside so it turns out clean without any bitter taste.
Why is the fried kelp soggy and tough?
If the oil temperature is too low, it will turn tough rather than crispy, so you need to maintain proper heat.
How do you coat it evenly with sugar after frying?
Place the cooled kelp in a plastic bag with sugar, inflate it with air, and shake to coat it evenly.
