Cheese and Beef Patty Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These crispy snack-shop rolls are filled with seaweed, glass noodles, sweet-savory Korean beef patties, and rich cheese, then deep-fried.
These crispy snack-shop rolls are filled with seaweed, glass noodles, sweet-savory Korean beef patties, and rich cheese, then deep-fried. They’re crisp on the outside and chewy and hearty inside, making them a satisfying afternoon snack or simple meal.
Street food · 35 minutes to cook
Nutrition (per 467.3g serving): 2973.1 kcal · protein 22.3g · carbohydrate 54.1g · fat 290.1g · sodium 601.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the filling ingredients well so the seaweed doesn’t get soggy.
Tips: Let the rolls sit for about 5 minutes before frying so the edges of the seaweed seal well.
Tips: If the oil isn’t hot enough, the coating can absorb too much oil.
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Ingredients (1 serving)
- Glass noodles — 25 g
- Dried seaweed — 2 sheet
- Tteokgalbi (grilled short rib patties) — 50 g
- Mozzarella cheese — 20 g
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Wheat flour — 2 Tbsp
- Water — 3 Tbsp
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml