Seaweed Tangsu (Seaweed Fritters in Sweet and Sour Sauce)

Photo: Korea Ministry of Food and Drug Safety

Seaweed Tangsu (Seaweed Fritters in Sweet and Sour Sauce)

Name: Seaweed Tangsu (Seaweed Fritters in Sweet and Sour Sauce)
Cuisine: South Korea
Ingredients: soaked seaweed (miyeok) (or fresh seaweed); green laver (parae) (fresh); dried laver (gim); onion; yuzu syrup (yuja-cheong); water; minced green onion; minced garlic; potato starch; egg; soybean oil

해초탕수

Side dish · Fried

Side dishesCourse

129kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Seaweed Tangsu (Seaweed Fritters in Sweet and Sour Sauce)

Not spicyVegetarianGluten-freeContains: egg, soy

Ingredients Tap an ingredient to check it off

Servings1

soaked seaweed (miyeok)불린 미역(or fresh seaweed)
green laver (parae)파래(fresh)
dried laver (gim)김
onion양파
yuzu syrup (yuja-cheong)유자청
water물
minced green onion다진 파
minced garlic다진 마늘
potato starch감자전분
egg계란
soybean oil콩기름

Nutrition per serving

129kcal

19.5gCarbs

2.1gProtein

4.9gFat

132.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the seaweed and green laver well, squeeze out the moisture and chop finely; lightly toast the dried laver and crumble it.
Finely mince the onion and the solid pieces of the yuzu syrup.
Combine steps 1 and 2, add the potato starch and egg, and mix into a batter.
Form the batter into balls and deep-fry in oil.
Mix the yuzu syrup liquid with water, put it in a pan, and boil until thick to make the sauce.
Serve the fried seaweed with the sauce.

💡 TipUsing soggy laver or seaweed reduces food waste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.