Kim Dae-seok's Kombu Tempura
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.
Ingredients needed 2 servings
Recipe
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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