Spicy Dakgalbi Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street food rolls are made by wrapping glass noodles tossed in spicy dakgalbi sauce in seaweed and frying them until crisp.
These Korean street food rolls are made by wrapping glass noodles tossed in spicy dakgalbi sauce in seaweed and frying them until crisp. They’re crunchy on the outside, chewy inside, and sweet and spicy. Great for an afternoon snack or a quick meal.
Street food · 30 minutes to cook
Tips: Drain the glass noodles well so they don’t splatter as much when frying.
Tips: Let the filling cool slightly before wrapping it, or the seaweed may turn soggy.
Tips: If you don’t have a thermometer, drop in a small piece of breadcrumbs and check that tiny bubbles rise right away.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Chicken thigh — 60 g
- Dried seaweed — 2 sheet
- Cabbage — 20 g
- Onion — 15 g
- Gochujang — 0.5 Tbsp
- Gochugaru (Korean chili flakes) — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Dumpling wrappers — 2 sheet
- Breadcrumbs — 2 Tbsp
- Water — 1 Tbsp