Inspired by the Cajun trinity: peppers, onions & garlic, I decided to create a recipe using what I deem to be the Korean trinity: kimchi, onions & seaweed. This one is really straightforward – hushpuppies with the “Korean trinity” added to them.
The seaweed I used, called Gim in Korean, looks like this:
These are roasted seaweed sheets & they usually come in small packets for snacking on. You can find gim at Asian marts or in the grocery store. Nori is the Japanese version. It’s very similar but chewier & less salty than gim. It would work fine as a substitute.
I cut the gim into small strips using scissors then added them to the hushpuppies with the onion & kimchi.
They were delicious extremely easy to make. Try including these for your next fry up. And if you’re still hesitant about kimchi, it’s a nice way to introduce it to your taste buds. The flavors were subtle but distinctly Korean.
- 1 Cup yellow cornmeal
- 1/4 Cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vinegar
- 1/2 onion, diced
- 1/2 cup kimchi, diced
- *2-3 small pieces gim (Korean seaweed)
- 1 egg
- 3/4 Cup milk
- oil for frying
Whisk together the cornmeal, flour, baking powder & salt. In a separate bowl, combine the milk & vinegar. Slowly mix the wet ingredients in with the dry. Whisk the mixture to avoid clumps. Add the egg. Once the egg has been mixed in add the onion, kimchi & gim (seaweed). Heat enough oil in a pan to submerge the hushpuppies. The oil should be at 375°F/190°C for frying. Using a melon baller or a measuring spoon, drop 1 Tablespoon of the hushpuppy dough in the oil at a time. The dough will float back to the top. Use a slotted spoon or a frying utensil to turn the hushpuppy over so that both sides fry evenly. Allow it to fry until golden brown on the outside, around 25 seconds on each side. Drain on a plate lined with paper towels.
*Roasted seaweed sheets