Korean Deep-Fried Seaweed Glass Noodle Roll

Name: Korean Deep-Fried Seaweed Glass Noodle Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: seaweed sheet 5 sheet; glass noodles 100 g; carrot 0.5 piece; onion 0.5 piece; soy sauce 1 tsp; sesame oil 1 tsp; salt A little; frying powder 100 g; cooking oil 500 ml; water Enough for a flowing batter

Boil 100 g glass noodles for 8 to 9 minutes until the centers are fully translucent, rinse and drain them, cut them to 5 to 6 cm, and season with 1 tsp each of soy sauce and sesame oil before mixing in the stir-fried carrot and onion. Spread the filling out to cool well, because hot or steamy filling can tear the seaweed. Roll firmly in half sheets, seal the seam with a little water, coat lightly in batter, and fry in 160°C oil for 4 to 5 minutes, turning often, until golden and crisp.

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Glass noodles seasoned with soy sauce and sesame oil go into seaweed with stir-fried vegetables, rolled tight and fried.

Rolling while the filling is still hot wets the seaweed and tears it, so the filling is spread out to cool first. They also get dipped in tteokbokki sauce.

Ingredients

servings

IngredientAmount

seaweed sheet5 sheet

carrot½ piece

onion½ piece

saltA little

waterEnough for a flowing batter

Amazon.comSearch

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Boil 100 g glass noodles for 8 to 9 minutes, until the centers turn fully translucent.

Rinse under cold water to remove excess starch, then shake off as much water as possible so the filling does not become wet.
2

Cut the drained noodles into 5 to 6 cm lengths with scissors.

Toss with 1 teaspoon soy sauce and 1 teaspoon sesame oil, separating any clumps with chopsticks so the seasoning coats the noodles evenly.
3

Julienne half a carrot and half an onion as thinly as possible.

Cook them in a lightly oiled pan over medium heat for about 2 minutes, just until they soften and their surface moisture cooks off.
4

Season the cooked vegetables with a small pinch of salt, then mix them with the seasoned noodles.

Spread the filling out and let it cool well, because hot or steamy filling can tear the seaweed while rolling.
5

Cut 5 seaweed sheets in half to make 10 pieces, then place a thin line of filling on each piece.

Roll firmly from the near edge, keeping pressure even, and seal the seam with a little water.
6

Mix 100 g frying powder with enough water to make a flowing batter, then coat each roll lightly.

Fry in 160 C oil for 4 to 5 minutes, turning often, until the coating is golden and crisp all over.