AI-generated imageDashima Twigak: Crispy Korean Fried Kelp Chips (About 60 Pieces)
Dashima twigak is a Korean snack made by briefly frying plain dried kelp and adding sugar. Unlike gim bugak, this version needs no glutinous-rice coating or drying stage.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
If there is excess salt residue on the dried kelp, wipe briefly with a very well-wrung damp cloth, then let it become completely dry. Do not soak the kelp.
- 02
Cut the kelp into roughly 4 × 4 cm squares (about 60 pieces). Set out a slotted skimmer and a plate lined with paper towels.
- 03
Heat the oil in a deep, stable pot to about 150°C (300°F). Keep the oil below half the pot height to allow for bubbling.
- 04
Carefully fry a few completely dry kelp squares at a time. They should puff and float within seconds; leave briefly, then lift out and drain. Avoid overcrowding.
- 05
Once the chips cool slightly, sprinkle sugar over both sides. Eat after cooling fully; keep any leftovers in an airtight container away from moisture.
Helpful source links
Before you cook
Never add damp kelp to hot oil: dry completely and fry in small batches to limit dangerous splattering. Stay by the pot and take precautions against oil burns or fires. Kelp can be high in iodine, so keep portions moderate. Cool fully and store dry; discard if stale or unusual-smelling.
Image & source credits
AI-generated image.
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