Dakgalbi Seaweed Rolls (Spicy Chicken Noodle Rolls) recipe - ingredients, nutrition and when to eat it
These crispy fried rolls are filled with glass noodles tossed in spicy dakgalbi sauce and wrapped in seaweed.
These crispy fried rolls are filled with glass noodles tossed in spicy dakgalbi sauce and wrapped in seaweed. The filling is spicy and chewy, with the savory aroma of seaweed, making them a tasty snack or a plate of Korean street food when you’re peckish.
Street food · 30 minutes to cook
Tips: Leave a little room when filling the seaweed, since overfilling can make the rolls burst as they fry.
Tips: They can turn out crispy without batter. Brush a thin layer of flour paste along the edge of the seaweed to seal it well.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Gim for gimbap — 2 sheet
- Chicken thigh — 50 g
- Gochujang — 0.5 Tbsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Onion — 0.3 pc
- Carrot — 15 g
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Neutral oil for frying — 250 ml