refreshment cuisine for today is "BUGAK in Kelp", Enjoy A fresh seafood recipe

Do you like refreshment from seafood cuisine?

(deep fried seafood with coating in glutinous rice paste)

Let's make the frying dishes with a kelp that is good for fine dust.

SERVINGS:

1 dried kelp (one 9”x15” sheet (Kelp) or equivalent size)
1 1/2 cups vegetable oil
4 teaspoons sugar
glutinous powder, 1 teaspoon salt

Bugak is a relatively rare culinary technique in Korean cuisine, along with kelp twigak (deep fried seafood with glutinous powder coating). It is often associated with Korean temple cuisine.

Bugak is a variety of fried food (deep-fried dish) in Korean cuisine. It is made by deep frying dried seaweed coated with chapssal-pul (glutinous rice paste) and then drying them again.

It is eaten as banchan, sidedishes(accompaniment to cooked rice) or anju (accompaniment to alcoholic beverages). Common ingredients are green chili peppers, perilla leaves, inflorescence, camellia leaves, chrysanthemum leaves, burdock leaves, tree of heaven shoots, potatoes, laver, and kelp. Vegetable oils such as perilla oil or soybean oil are typically used for frying.

FYI, one thing more, in 2010, researchers found that alginate, the soluble fibre substance in sea kelp, was better at preventing fat absorption than most over-the-counter slimming treatments in laboratory trials. As a food additive, it may be used to reduce fat absorption and thus obesity.

fried kelp, flake of kelp oiled and toasted

Be happy today~^^ See you soon