Kim Dae-seok's Kombu Tempura

Name: Kim Dae-seok's Kombu Tempura
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: salted kombu 100g; soju 1 tablespoon; egg 2 pieces; salt 1 pinch; roasted peanuts 1 tablespoon; tempura flour 1/2 cup (100ml); vegetable oil as needed

Remove salt from salted kombu, eliminate fishy odor with soju, then fry with a layer of roasted peanut powder for a crispy and richly savory treat.

15 min Difficulty Easy side dish

Main ingredients

salted kombusojueggroasted peanutstempura flour

Ingredients needed 2 servings

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salted kombu 100g

soju 1 tablespoon

egg 2 pieces

salt 1 pinch

roasted peanuts 1 tablespoon

tempura flour 1/2 cup (100ml)

vegetable oil as needed

Recipe

Rinse 100g of salted kombu once under running water, then soak in cold water for 3 minutes to remove saltiness. Rinse thoroughly again with fresh water.
Cut the cleaned kombu into pieces about the size of two palms for frying.
Sprinkle 1 tablespoon of soju evenly over the cut kombu and let it sit briefly to remove any fishy odor.
In a bowl, beat 2 eggs with a pinch of salt until the yolks and whites are fully blended.
Place 1 tablespoon of roasted peanuts in a mortar and lightly crush them, keeping some texture for a satisfying bite.
Spread 1/2 cup of tempura flour on a plate. Coat both sides of the soju-treated kombu with the tempura flour.
Heat a pan with an adequate amount of vegetable oil. Dip the floured kombu into the egg mixture, then place it in the pan.
Sprinkle the crushed roasted peanut powder on top of the tempura, then fry both sides until golden brown and crisp.

Soak salted kombu in cold water for 3 minutes to remove salt, then rinse and sprinkle with soju to eliminate odor.
Coat the kombu with tempura flour, then dip in egg wash, and finally sprinkle with crushed roasted peanut powder.
Fry both sides until golden brown and serve on a plate.

Cooking tips

Do not soak salted kombu for more than 3 minutes, as prolonged soaking may diminish its umami flavor and make it taste bland.
Using tempura flour instead of regular pancake mix results in significantly crispier and richer texture.
Crush the peanut powder coarsely—avoid making it too fine—to preserve the satisfying crunch and rich mouthfeel.

Recommended for

Those who want to try a new unique appetizer using seaweed.
People looking to create an unusual side dish or snack with minimal ingredients and simple preparation.

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Kim Dae-seok's Kombu Tempura

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Ingredients needed 🛒2 servings