Crispy Kimchi Glass Noodle Rolls recipe - ingredients, nutrition and when to eat it
A Korean street-food snack made by wrapping glass noodles and kimchi in seaweed or dumpling wrappers and frying until crisp.
A Korean street-food snack made by wrapping glass noodles and kimchi in seaweed or dumpling wrappers and frying until crisp. The outside is crunchy, while the filling is chewy with a tangy, spicy kick from the kimchi. It’s great for a simple lunch or an easy evening bite.
Street food · 30 minutes to cook
Nutrition (per 474.3g serving): 3594 kcal · protein 3g · carbohydrate 41.1g · fat 371.3g · sodium 433.9mg
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: Gently squeeze excess liquid from the kimchi so the filling isn’t too wet and the seaweed rolls easily.
Tips: Use about a spoonful of filling per roll; overfilling can make the seaweed split while frying.
Tips: If the oil isn’t hot enough, the seaweed can absorb too much oil.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Napa cabbage kimchi — 40 g
- Dried seaweed sheets — 2 sheet
- Cooking oil — 400 ml
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- All-purpose flour — 1 Tbsp
- Water — 1 Tbsp