Jeongjoji (Crispy Fried Kelp)
Jeongjoji (Crispy Fried Kelp)
Traditional Delicacy ‘Jeongjoji’ Made Easy with Ottogi Products
This recipe recreates ‘Jeongjoji’, a traditional Korean dish from the Joseon Dynasty, using Ottogi canola oil and roasted sesame seeds for a modern twist. Enjoy this crispy, nutty kelp fritter, easily made at home with common pantry staples. It’s a unique treat that bridges traditional flavors with modern convenience.
Main Ingredients- 20g cut dried kelp
- 50g roasted sesame seeds
- 300ml Ottogi canola oil or cooking oil
- Pinch of salt
- Pinch of sugar
Cooking Instructions
Step 1
First, gather your ingredients. We’ve chosen Ottogi canola oil, roasted sesame seeds, and cut dried kelp, all readily available items that make this recipe accessible to everyone.
Step 2
Place the 20g of cut dried kelp in a bowl and soak it in about 300ml of cold water for 20 minutes until rehydrated. The pre-cut kelp is conveniently sized for immediate use without further chopping.
Step 3
Drain the rehydrated kelp in a colander. Gently pat it dry with paper towels to remove any excess moisture. Ensuring the kelp is dry is crucial to prevent oil splattering during frying.
Step 4
In a mortar, combine the 50g of roasted sesame seeds with a pinch of salt and a pinch of sugar. Grind them together until a fine powder forms. This mixture will add a delightful nutty aroma with a subtle balance of sweetness and saltiness.
Step 5
Pour about 300ml of Ottogi canola oil into a pot and heat it over medium heat until it reaches 160℃ (320℉). Maintaining the correct oil temperature is key for frying. If you don’t have a thermometer, you can test it by inserting a wooden chopstick; if 3-4 small bubbles rise around it, the oil is ready.
Step 6
Once the oil reaches 160℃, reduce the heat to low. Carefully add the dried kelp to the oil. Fry the kelp until it puffs up and becomes crispy, which should take at least 3 minutes. Frying for longer will ensure a perfectly crisp texture.
Step 7
Gently turn the kelp pieces as they fry to ensure even browning and crispiness on all sides. This golden-brown color signifies that the kelp is beautifully crisp.
Step 8
Remove the fried kelp from the oil and place it on paper towels to drain any excess oil. While the kelp is still warm, sprinkle the prepared sesame seed powder generously over it and toss gently to coat.
Step 9
Allow the coated kelp to cool completely. It will become even crispier as it cools, resulting in a delicious ‘Jeongjoji’. While enjoyable warm, its true crispy charm shines when fully cooled. Enjoy this unique snack that beautifully blends traditional Korean flavors with modern ease!
