Crispy Kimchi Glass Noodle Rolls recipe - ingredients, nutrition and when to eat it
A Korean street food snack made by wrapping kimchi and stir-fried glass noodles in seaweed, then frying until crisp.
A Korean street food snack made by wrapping kimchi and stir-fried glass noodles in seaweed, then frying until crisp. The outside is savory and crunchy, while the chewy filling has a tangy kimchi flavor. Perfect for an afternoon bite or a light meal.
Street food · 30 minutes to cook
Nutrition (per 452.3g serving): 2837.4 kcal · protein 8g · carbohydrate 57.5g · fat 280.1g · sodium 524.6mg
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 kimchi and glass noodles well so the rolls are less likely to come undone.
Tips: Gim sheets for kimbap are easier to roll and hold their shape well after frying.
Tips: Heat the oil until a breadcrumb dropped in immediately bubbles gently.
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Ingredients (1 serving)
- Napa cabbage kimchi — 40 g
- Glass noodles — 25 g
- Dried seaweed — 2 sheet
- Carrot — 15 g
- Onion — 15 g
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Wheat flour — 20 g
- Water — 2 Tbsp
- Breadcrumbs — 20 g
- Cooking oil — 300 ml