Da Shima Twigim (Korean Fried Kelp)
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Title: Korean Chicken Soup
Keywords: Soups, Korean
KOREAN CHICKEN SOUP
===================
(Yield: 6 servings)
1 ts Sesame seeds
8 c Chicken broth (preferably homemade)
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Soy sauce
1 ts Toasted sesame oil
1 ts To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped
In small dry skillet, toast sesame seeds over medium-high heat,
shaking often, until lightly browned and aromatic, about 1 minute.
Transfer to small bowl and set aside.
In large pot, combine chicken broth, garlic and ginger; bring to a
boil over high heat. Add rice, reduce heat to medium-low and simmer
until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame
oil; add chile paste to taste. Add chicken and heat until just warmed
through. Ladle soup into bowls and garnish with scallions and the
reserved sesame seeds.
Eating Well
February 1995
From: Diane Lazarus
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Title: Kim Chee Poke In A Rice Paper Taco With Avocado Sauce
Keywords: Side Dish, Korean, Kim Chee
KIM CHEE POKE IN A RICE PAPER TACO WITH AVOCADO SAUCE
=====================================================
Recipe By: The County Fair Cookbook - ISBN 0-7868-6014-6
(Serving Size: 6)
-----FOR THE KIM CHEE-----
1/4 C Hawaiian Salt
8 C Water
2 Lb Won Bok Cabbage (Napa) -- roughly cut
4 1/2 Tsp Chili Paste
4 1/2 Tsp Fresh Garlic -- minced
1 1/3 C Oyster Sauce
1 C Carrots -- finely julienned
2 Tsp Raw Sugar
1/3 C Scallions -- roughly cut
1/4 C Fresh Chives -- roughly cut
2 Tbsp Shrimp Sauce
2 Tsp Fresh Ginger -- grated
-----FOR THE POKE-----
2 C Kim Chee -- (above)
12 Oz Raw Ahi (Yellowfin Tuna); chopped large
1 Med Maui Onion; diced
1/3 C Shoyu (Soy Sauce)
1 Tbsp Sesame Oil
X Oil -- for deep frying
6 Sheets Rice Paper
-----FOR THE AVOCADO SAUCE-----
2 Avocados, Haas, Ripe, Dark-Skinned; peeled and
sliced
3/4 C Chicken Stock
1/2 C Sour Cream
2 Tbsp Lemon Juice
1 Tbsp Cilantro -- chopped
X Salt And White Pepper -- to taste
1. Make the kim chee by adding the salt to water. Add the won bok and
soak for 2 hours. Drain the mixture and add the remaining kim chee
ingredients. Let stand for 2 hrs.
2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix
with ahi, onion, shoyu and sesame oil.
3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or
pot and heat until bubbling.Toss in a rice paper sheet. Use a large
metal whisk push the sheet down in the oil. The rice paper will
form itself into a taco shell around the whisk. Fry 45 to 60 secs.;
the rice paper should be translucent and bubbled. Remove and drain.
Proceed with the rest of the rice paper.
4. Make the avocado sauce by combining all the ingredients and whirl
in a blender or processor until smooth. (To keep the sauce from
darkening, place a sheet of plastic wrap directly on the sauce
until needed.)
5. Fill the shells with the kim chee mixture and serve with avocado
sauce.
From the MAUI COUNTY FAIR of Kahului, Maui, Hawaii.
Fair dates: Oct, the weekend before Columbus Day, for 4 days.
from Dan Klepach
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Title: Bulgogi (Korean)
Keywords: Beef, Korean
BULGOGI (KOREAN)
================
(Yield: 6 servings)
2 lb Beef sirloin, lean
4 T Light soy sauce
2 T ;water
2 T Scallion; minced
1 Garlic clove; minced
3 T Soy sauce, dark
1 T Sesame oil
1 ts Black bean paste
2 T Shao xing
1 T Sugar
1/4 ts Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts Sugar
1 T Sesame seed, toasted*
1 T Oil
-----------BULGOGI SAUCE----------------------------
X Tabasco; to taste
X Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted*
1 ts Scallion; minced
1 T Oil
* TOASTED SESAME SEED:
Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown
seeds slowly until they are toast-colored and puffed. Stir
constantly while toasting. Remove from heat and allow to cool.
Pulverize seeds in a mortar or a blender. Store in a tightly capped
bottle.
DIRECTIONS:
Cut beef into very thin strips and pound to flatten; then cut into
medium size squares. Combine all the other ingredients. The marinade,
as the name of the dish implies, should be quite fiery. Mix meat and
marinade and set aside for 4 to 5 hours, or longer if refrigerated.
Broil very quickly over hot charcoal, dip in Bulgogi sauce (next
recipe) and serve immediately with white rice.
NOTE:
The marinated beef can also be fried in hot peanut oil for just a few
minutes. Crush garlic with sugar and salt to make a smooth paste.
Combine with remaining ingredients. Dip broiled or fried beef slices
in the sauce.
From: sam Waring
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Title: Chi Won Blough's Bulgogi
Keywords: Meats, Beef, Korean
CHI WON BLOUGH'S BULGOGI
========================
Speaking of butting in, here I am with one that is authentic but may
be very unlike what you're looking for. I have not tried this one,
but the author is trustworthy and Korean. I imagine you have to use
a very tender cut of meat (top round, maybe, or something even more
expensive) to do it this way, or else add a teaspoon of tenderizer
to the mix:
.................................................................
Hello, my name is Chi Won, I am Rick's wife at Lightning Strikes.
Rick suggested that I get involved with some of the LinkUSA
conferences....
I have decided to give you my recipe for Bulgogi.... A Korean dish
made with strips of beef and cooked in a soy sauce and other
ingredients. So here it is:
..................................................................
3 pounds of roast beef sliced....
1/2 cup of soy sauce
1 tablespoon of sesame oil
1 tablespoon of sesame seed
1 tablespoon of garlic powder
1/2 teaspoon of ginger powder
3 tablespoons of granulated sugar, brown sugar, or honey (either
one of the three)
5 green onions sliced (stems and all)
First slice the Roast Beef (in raw form) 1/8th of an inch thick.
Once sliced then cut into little bite size chunks...
Next place all the ingredients above in a large bowl and mix with
large utensil until sugar is disolved.
Add a 1/2 a cup of water to your mix, stir and let set for at least
3 hours or overnight.... This will give the meat a chance to soak in
the juices.
Last but not least, place your batch of Bulgogi in a pot and cook it
at a medium temperature. Do not use any kind of oil in your pot.
The ingredients you mixed above will do just fine....
If you would like your mix a little sweeter, add a little more
sugar... If you prefer a saltier taste add some more soy sauce....
Eat up and enjoy, let me know if you liked it.... If you do, I will
throw some more of my country dishes up for review....
*** Chi Won ***
Origin: Chi Won Blough
From: MICHAEL LOO
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Title: Stir Fry Beef With Peppers (Korean)
Keywords: Meats, Beef, Korean
Hi all, I have a quickie comment then I'll post the recipe. As some
of you may have noticed some people spell Korean Barbecue Beef
Bulgogi and some Pulgogi. Both spellings are both right and wrong. I
live in Pusan but it's sometimes seen on maps and spelled as Busan.
The reason is Hangul- the Korean language- does not have a hard p
sound or a b sound but something in the middle. They also do not
have a hard f sound(as in fat) so fat sounds like pphhat(sort of)
anyway, to stay on topic here is a great recipe for chile pepper
fans.
STIR FRY BEEF WITH PEPPERS
==========================
1/2 lb beef tenderloin
1 tbsp rice wine
2 tsp soy sauce
1/2 tsp salt
1 tsp sugar
1 tbs cornstarch
3 ounces korean green peppers
3 red peppers
3 cloves garlic
1 tbs oil
1 tsp salt
1/2 tsp sugar
Cut the beef into thin strips and season witht the rice wine, sugar,
soy sauce, salt and cornstarch. let it stand for 10 minutes. cut the
green peppers into thin strips and soak them in water to remove some
of the heat. slice the garlic into flat pieces. stir fry the green
pepper and red pepper strips lightly with the salt and sugar in an
oiled pan. stir fry the garlic and seasoned beef in lightly oiled
pan. add the peppers and stir fry again.
Note: Any small hot green pepper can be used instead of Korean
peppers.
From: REBECCA KISSEL
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Title: Bindaetuk
Keywords: Breads, Korean
BINDAETUK
=========
(Yield: 8 pancakes)
2 tb Glutinous rice
1 c Whole mung beans
1 c Mung-bean sprouts
2 Scallions; thinly sliced
1/3 c Green pepper, chopped
1/3 c Finely chopped onion
1/4 ts Baking soda
2 ts Sesame oil
1 tb Sesame seeds -- toasted & lightly crushed
2 ts Japanese soy sauce
1 ts Salt
3/4 c Vegetable oil (about)
-----------DIPPING SAUCE----------------------------
4 tb Japanese soy sauce
2 1/2 tb Rice vinegar
1 ts Sugar
1 tb Minced scallion
1 Garlic clove -- peeled and mashed
Wash and drain rice. Pick over mung beans; wash and drain. Place
rice and beans in a bowl and cover wtih 5 cups of water. Let soak for
10 hours.
Remove skins from beans by rubbing between your hands. Drain off
floating skins now and then, replacing water with fresh water, until
most all of the skins are removed and drained away. Drain off
remaining water and blend rice and beans in a food processor until it
becomes a thick paste. With machine running, gradually add 3/4 cup
water to mixture; blend in thoroughly.
Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze
out as much moisture as possible, then stir sprouts into the batter
along with the scallions, green pepper, onion, baking soda, sesame
oil, sesame seeds, soy sauce and salt. Mix well.
Have all cooking paraphernalia ready and at hand. You will need to
have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
bowl with a small spoon, a larger spoon to spread the batter, the bowl
of batter with a 1/3-cup measuring scoop/cup, a metal spatula for
turning the pancakes, and a plate on which to place the finished dosas
after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly.
Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the
mixture onto the center of the hot skillet. Use the large spoon to
spread the batter in a spiral motion, until the pancake is about 6-7
inches in diameter. Turn pancake after 2-3 minutes and cook another
2-3 minutes on the other side. Remove pancake to plate and repeat with
remaining batter, adding only enough additional oil to the skillet as
needed to keep surface evenly greased. I found that about 1/2 to 3/4
teaspoon for each pancake was plenty, but your mileage may vary.
DIPPING SAUCE:
Mix together all ingredients and serve with hot Bindaetuk.
Adapted by Karen Mintzias, from a recipe in:
Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"
From: karen Mintzias
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Title: Korean Sesame and Ginger Marinade
Keywords: Condiments, Marinades
KOREAN SESAME AND GINGER MARINADE
=================================
(Yield: 1 servings)
4 lg Cloves garlic, crushed
2 ts Grated fresh ginger root
2 tb Sugar
2 tb Peanut oil
2 Scallions, chopped
1/2 ts Crushed, dried hot red peppers
2 tb Toasted white sesame seeds
6 tb Soy sauce
From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &
Schuster, 1986
KOREAN SESAME AND GINGER MARINADE
For beef, lamb, and pork.
Combine all ingredients in a bowl.
Makes about 1-1/4 cups.
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Title: Chap Jae (Korean)
Keywords: Meats, Beef, Korean
CHAP JAE (KOREAN)
=================
Question:
Anybody have a good recipe for the Korean dish Chap Jae? It's made of
cellophane noodles and a mixture of beef and vegetables. Thanks in
advance!
Answer: Here's one!
1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG
2 cloves garlic, crushed & finely chopped
X Salt and pepper to taste
X Cooking oil
1. Fry meat in small amount of cooking oil until done and set aside.
2. Cook noodles in boiling water, test for tenderness. They should
be soft but firm. Rinse noodles in cold water when done.
3. Cut noodles to 3 or 4 inch lengths.
4. Cook spinach in boiling water, drain, rinse in cold water and
drain again. Cut into bite size pieces and set aside.
5. If dried mushrooms are used, wash well and soak in warm water for
15 minutes. If fresh, wash well.
6. Chop mushrooms into small pieces.
7. Over medium heat in wok or frypan, heat some cooking oil and
stir-fry mushrooms, onion and carrots until barely tender.
8. Add meat, noodles, spinach and more oil if needed to prevent
sticking.
9. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar,
MSG, garlic, pepper and salt. Taste as you cook and mix in
seasonings, adjusting them to taste.
10. Heat just long enough to heat ingredients and blend flavors.
Makes amout 6 servings.
From: bobengel@aloha.com
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Title: Mom's Kim Chee (made With Nappa Cabbage)
Keywords: Condiment, Side Dish, Cabbage, Korean, Kim Chee
MOM'S KIM CHEE (MADE WITH NAPPA CABBAGE)
========================================
Kim Chee is a pickled salad/condiment type food served at virtually
every Korean meal. It is often compared to saurkraut. It can be made
not only with nappa cabbage, but with types of raddishes, greens, or
cucumbers. It is salty, (spicy) hot, temperately cold, garlicy and
tangy.
Here is a short cut version. My mom usually makes a bushel at a time.
If you are new to kim chee, I doubt you would want to deal with that
much on the first try. It is a short cut version for a second reason
which has to do with how the pepper paste/sauce is added to the
cabbage. In the long version, not given, the pepper mixture is
layered between whole leaves of quarted cabbage pieces. In this
version the mixture is tossed like a salad instead. The seasonings
are the same.
THERE ARE THREE MAJOR STEPS TO MAKING KIM CHEE:
1. Salting the cabbage
2. Making the pepper paste/sauce.
3. Combining the pepper with the cabbage and putting it into jars.
YOU WILL NEED:
1/2-1 c pickling salt
1 ea Head Nappa Cabbage
1 ea daikon raddish (one third to one half the size of the cabbage)
1 ea head of garlic, minced
1-2 Tb ginger, minced
2-8 Tb Korean red pepper flakes, or fresh hot red pepper to taste,
or a combination.
2 ea green onions, julienned
1 tb sugar
X A new pair of latex gloves are handy for handling hot pepper
mixture.
X A large bowl for soaking the cabbage in brine solution.
X Large glass containers to put the finished kim chee into.
X Especially handy for large batches is a food processor and/or
a contraption for shredding vegetables into julienne strips.
DIRECTIONS:
First, the cabbage must be salted in brine solution. Cut the
cabbage in half lengthwise. Then cut a second time lengthwise to
form quarter cabbage chunks.
Mix the salt with enough water to cover all the cabbage in a large
bowl.
Soak the cabbage in the brine solution, making sure that all parts
are submerged. If they are not, you can restack the cabbage half
way through the soaking process, moving bottom chunks to the top,
and vice versa.
Leave the cabbage for 2-4 hours. At the end of this time, the
cabbage should be wilted, supple, limp and salty in taste.
(optional: A trick from my grandmother is to lightly salt each
stalk of each leaf which is much thicker than the leafy part in
order that the leafy part and stalk are evenly seasoned. So to do
this you must rub pickling salt sparsely on each of the stalks.
This is done midway through the soaking when the leaves are
manageable wilted. )
Reserve some of the brine solution. Rinse the cabbage and then cut
into bite size pieces about an inch and a half long and drain the
cabbage. Discard the centre core.
In the mean time, prepare the daikon raddish and the pepper
sauce/paste.
The daikon must either be shredded into julienne strips. Add to the
daikon: red pepper flakes, red pepper, minced garlic, minced
ginger, julienned green onion, salt to taste (1 Tbsp) and sugar,
then toss. If you are using your hands, beware of the the hot
pepper. This is where gloves come in handy.
Finally, thoroughly mix the pepper mixture with the cabbage by
tossing. Then check for salt and red pepper and seasoning in general
and adjust if necessary. Then pack into glass jars. The mixture
should have a liquid sauce in the jar and more will form as it sits.
It is important that the mixture is in a sauce. Should you need to
add more liquid, take some reserved brine and rinse the final mixing
bowl and add to bottles so that all the cabbage pieces are just
submerged in liquid. You can keep a bottle outside for a day to help
it ripen more quickly, otherwise store in the refrigerator, tightly
capped.
The taste changes as it ripens. It is initially like a salad and then
ferments to taste more sour. Kim chee compliments meals served with
rice. It is a Korean staple. It is also good fried with butter or
sesame oil, or stir fried with pork and tofu.
From: jkwak@inforamp.net (June Kwak)
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Title: Sook Choo Na Mool
Keywords: Harned 1994, Herb/spice, Korean, Salads, Vegetables
SOOK CHOO NA MOOL
=================
(Yield: 6 servings)
1/4 c Salad oil
2 tb Each vinegar and soy sauce
1/2 ts Each salt and pepper
1/4 c Scallions; finely chopped
1/4 c Pimiento; thinly sliced
2 tb Sesame seeds; ground
1 Garlic clove; minced
2 c Bean sprouts
In a small bowl, thoroughly blend together the oil, vinegar, soy
sauce, salt, pepper, scallions, pimiento, sesame seeds and garlic.
Place bean sprouts in a large wooden salad bowl. Pour the dressing
over the bean sprouts; toss gently. Chill thoroughly for
approximately one hour. Serve on individual chilled salad plates.
From _Around the World in a Salad Bowl_ by Victor Bennett. New
York: Collier Books, 1961. Pg. 17. Library of Congress Catalog
Card Number 60-16575.
Electronic format by Cathy Harned.
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Title: Kochujang Sauce
Keywords: Sauces, Dips, Marinades, Pastes, Korean
KOCHUJANG SAUCE
===============
Kochujang is a thick, miso-like paste made of soybean paste, red
pepper powder,and glutinous rice flour. It keeps forever in the
refrigerator. Some brands are hotter than others.
The following can be used as a dip for vegetables, a flavoring for
soups and stirfrys, or a marinade for barbequed or grilled tofu or
tempeh.
It's a bit sweet, so decrease the sugar if desired. The recipe
multiplies well.
INGREDIENTS:
2 T. kochujang
2 small garlic cloves, peeled and pressed or grated finely
1 T. rice or cider vinegar
1 T. soy sauce
1 t. sesame oil
2 t. toasted sesame seeds
2 scallions (green onions), shredded finely on the diagonal
2 t. sugar or other sweetener
Mix all ingredients well. Keeps a long time in the refrigerator.
From: Flavours of Korea, by Marc and Kim Millon (London: Andre
Deutsch Ltd., 1991)
From: doder@hsc.usc.edu (Danila Oder)
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Title: Korean Grilled Beef
Keywords: Main, Dish, Meats, Beef
KOREAN GRILLED BEEF
===================
(Yield: 1 servings)
3 ea Green onions, finely chopped
4 ea Garlic cloves, crushed
5 tb Soy sauce
2 tb Sesame oil
1 tb Sesame seeds
1/4 c Sugar
2 tb Sherry or mirin (rice wine)
1/8 ts Black pepper
Slice the steak diagonally against the grain into very thin strips.
Score each piece lightly. (This prevents meat from curling as it is
grilling). Combine remaining ingredients in bowl, mix well, then add
meat. Allow to marinate for several hours or overnight.
To prevent overcooking, grill meat just until it turns color, then
remove from heat. Remember, all meat continue to cook even when taken
off heat. Serve with rice.
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Title: Korean Style Grilled Chicken
Keywords: B, B, Q, Grilled, Poultry, Korean
KOREAN STYLE GRILLED CHICKEN
============================
(Yield: 1 servings)
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 ea Small onion, sliced
1 ea Clove garlic, crushed
1/4 ts Pepper
1/4 ts Ginger, ground
1 ea Broiler-Fryer Chicken (cut
-into pieces)
In a shallow baking dish stri together the first eight ingredients.
Add chicken, turning to coat. Cover and refrigerate, turning once,
at least three hours.
Grill over low coals, turning and basting frequently, about 50
minutes.
Source: Best Barbecue Recipes by Mildred Fischer
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Title: Korean Barbequed Short Ribs
Keywords: Grilled, Beef
KOREAN BARBEQUED SHORT RIBS
===========================
(Yield: 1 servings)
5 lb Beef short ribs, 2 1/2" long
-----------MARINADE-------------------------
1 tb Sesame seeds
1 c Soy sauce
2 tb Mirin (sweet rice wine) or
-sherry
3 tb Sugar
2 ts Fresh ginger, finely minced
4 ea Garlic cloves, crushed
2 tb Dried red pepper, chopped
Toast sesame seeds in pan over low flame. Grind sesame seeds
in mortar and pestle and add to mreinade. Place ribs in a
large plastic bag. Combine marinade ingredients and pour over
ribs, pressing air out of bag and sealing securely. Marinate
in refrigerator at least 4 hours. Remove ribs from bag,
shaking off excess marinade. Grill ribs over hot mesquite 15
to 20 minutes, turning and basting just before removing from
the grill. Ribs are ready when brown and crispy.
Source: Mesquite Cookery by John "Boog" Powell
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Title: Meat Sauce for Vegetables (Korean Chang)
Keywords: Sauces, Korean
MEAT SAUCE FOR VEGETABLES (KOREAN CHANG)
========================================
(Yield: 1 Recipe)
6 ea Cloves garlic
1 tb Sesame oil
1 lb Ground round steak
1 c Soy sauce
1 c Soup stock
This meat sauce can be made in advance and stored in large quantities
in the refrigerator. It will keep indefinitely. Use about 2
tablespoons per pound of vegetables or 1 tablespoon per cup of cooked
vegetables.
1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown
the meat and garlic in the sesame oil, stirring constantly for 10
minutes. Add the soy sauce and soup stock. Simmer, uncovered, for
10 minutes.
2. When the sauce has cooled, skim off the fat and store for use as
desired.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com
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Title: Da Shima Twigim (Korean Fried Kelp)
Keywords: Vegetables, Korean
DA SHIMA TWIGIM (KOREAN FRIED KELP)
===================================
(Yield: 4 servings)
10 ea 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.
Source: "The Korean Kitchen" by Copeland Marks
From: Linda Place
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