{"id":8732,"date":"2017-04-12T12:35:21","date_gmt":"2017-04-12T19:35:21","guid":{"rendered":"https:\/\/kimchimari.com\/?p=8732"},"modified":"2023-08-02T14:51:02","modified_gmt":"2023-08-02T21:51:02","slug":"fried-kelp-recipe-dasima-bugak-chips","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/fried-kelp-recipe-dasima-bugak-chips\/","title":{"rendered":"Korean Fried Kelp Chip Recipe (Dasima Twigak)"},"content":{"rendered":"
\"Kelp
Kelp Recipe – Korean Dasima Twigak (Fried Kelp Chips)<\/figcaption><\/figure>\n

Easy Korean Kelp Recipe<\/h3>\n

Fried Kelp Chips (Dashima Twigak \ub2e4\uc2dc\ub9c8 \ud280\uac01) is a Korean kelp recipe that you can make very easily at home. I was reminded of this wonderful dish during my recent visit to Seoul and I said I will be making some when I returned home. So here it is!! For this easy Korean kelp recipe, dried kelp chips are first deep fried then sprinkled with sugar – and that’s basically it! As simple as it is to make, the flavors are certainly not. These nutty, crunchy, sweet and salty chips are full of umami flavor<\/a> (note that ‘umami’ flavor was first scientifically identified by a Japanese scientist from dashi broth made from kelp).<\/p>\n

I had shared on my FB post in March on how the hotel breakfast buffet had 3 kinds of Bugak \ubd80\uac01 as banchan: Gochu bugak, gim bugak and dashima bugak. BTW, I have to admit that I was not totally accurate in my description because the Dasima bugak was actually Dasima twigak. So here’s a quick Korean food lesson for this post so that you learn it the right way.<\/p>\n

Difference between Twigak \ud280\uac01 vs Bugak \ubd80\uac01<\/h3>\n

Although the two words are often used interchangeably (just like I did) in everyday conversations, to be precise, they are actually not the same thing. They are similar in that they are both referring to dried vegetables that are deep fried. But we use the term Bugak when vegetables are coated with sweet rice paste or grains before they are dried and fried. Twigak are dried vegetables that are fried directly without any sweet rice coating. Interestingly, kelp or dasima is one sea vegetable where it is made both ways – as twigak<\/strong> and as bugak<\/strong>. The kelp recipe that I am sharing with you today is Dasima Twigak<\/strong>.<\/p>\n

In case you are curious, here are some common twigak and bugak dishes –<\/p>\n

Kinds of Korean Bugak: Dasima (kelp), Gochu (chili peppers), Kkaetnip (perilla leaves), Gim (seaweed), Deulkkae songyi (perilla flowers), Wooeong (burdock root)<\/p>\n

Kinds of Korean Twigak: Dasima (kelp), Yeongeun (lotus root), Miyeok (sea mustard)<\/p>\n

Kelp Nutrition and more<\/h3>\n

Similar to Miyeok, Kelp has lots of Iodine, Calcium and Potassium and has been used to treat diseases like goiter since the medieval times. And in 2010, “a group of researchers at the University of Newcastle<\/a> found that a fibrous material called alginate<\/a> in sea kelp was better at preventing fat absorption than most over-the-counter slimming treatments in laboratory trials”<\/em>. (wikipedia<\/a>) So, kelp is not just delicious, it is also good for you!<\/p>\n

Kelps or Dasima<\/b> are made up of over 30 types of species of brown algae called Laminara<\/a>. The most common type of Laminara that is used as food are Laminara Japonica, L. Ochotensis, and L. Religiosa. Dasima is also called as Sea Tangle, Kelp or Sea Cabbage. In cooking, it is usually called by its Japanese name –\u00a0Kombu<\/a> (\u6606\u5e03 in Japanese, and \u6d77\u5e26 in Chinese\u00a0– source<\/a>).<\/p>\n

Different Kelps – Good vs Better Dasima<\/h3>\n
\"Kelp
Kelp Recipe- Thick and Thin or Good and better Dasima<\/figcaption><\/figure>\n

Here is a picture that I took of 2 different kelp\/dasima that I have. The left one is definitely thinner and greener. The right one is thicker and darker. The right one is of better quality, definitely for making broth. But, just to test, I used both kelps in my kelp chip recipe below and you can see how different they look. In terms of taste, I have to say that I actually almost prefer the thinner kind. The thinner kelp resulted in lighter and crispier chips while the thicker variety made meatier chips.<\/p>\n

Compare the closeup picture below of the thinner kelp chip below and the picture of the thicker kelp at the top of the post.<\/p>\n

\"Korean
Korean Kelp Recipe – Dasima Twigak<\/figcaption><\/figure>\n

In the US, you may have a hard time finding the thicker kelp (I actually brought this one back from Korea) but try different kinds and see which one you like. I also tested a bag of Kombu squares (Seamama brand) that I got from whole foods (also available online) and that came out great too. It’s convenient that it is already cut but it takes longer to wipe all the individual pieces. \ud83d\ude09<\/p>\n

OK. Now back to my easy kelp recipe for making some awesome Dasima chips!<\/p>\n

Fried Kelp Chips Recipe<\/h4>\n

Yields: 60 chips \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cooking Time: 10 minutes \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n