Crispy Fried Kelp recipe - ingredients, nutrition and when to eat it
Crispy fried kelp is a traditional Korean side dish made by frying kelp until crisp and lightly coating it with sugar.
Crispy fried kelp is a traditional Korean side dish made by frying kelp until crisp and lightly coating it with sugar. Its salty seaweed aroma, sweetness, and crunch make it a great side for rice or a light accompaniment.
Side dishes · 10 minutes to cook
Nutrition (per 19g serving): 96.9 kcal · protein 0.9g · carbohydrate 7.6g · fat 8.1g · sodium 0mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Kelp can develop a bitter taste if it’s fried for too long.
Tips: If the oil is too cool, the kelp will turn soggy; the temperature is right when a piece puffs up slightly as soon as it goes in.
Tips: Sprinkle on the sugar while the kelp is still warm so it sticks evenly.
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Ingredients (1 serving)
- Kombu — 8 g
- Cooking oil — 8 g
- Sugar — 3 tsp