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  1. MMMMM-- Meal-Master - Recipe via MMFIND (uf) v0.95


  3. Categories: Vegetables, Korean

  4. Yield: 4 Servings

  5. 10 Pieces dried black kelp;

  6. -each 3-inches

  7. 1 c Corn oil

  8. 2 tb Sugar

  9. The hallmark of Korean cooking is the use of the natural foods in

  10. appealing ways. Seaweed, which is now domesticated, that is to say

  11. raised on farms jutting out into the sea, supplements food that is

  12. raised on land. Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp

  13. (Laminaria japonica) with a light sprinkling of sugar is an example

  14. of the culinary ingenuity of the Koreans.

  15. 1. Wipe each piece of the dried kelp with a damp (not soaking) cloth.

  16. 2. Heat the oil in a skillet over moderate heat. One at a time, put a

  17. very lightly dampened piece of kelp in the hot oil, holding it with

  18. chopsticks, until the color changes to dark green. Bubbles may appear

  19. on the kelp surface and it will develop a crispness.

  20. 3. While the kelp is still hot sprinkle on a few grains of sugar. The

  21. sugar will cling to the kelp when it is still hot and just removed

  22. from the oil. It will not do so when cold.

  23. Eat as a side dish or snack food with tea or a drink.

  24. 4 to 6. Source: "The Korean Kitchen" by Copeland Marks

  25. MMMMM


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