Seaweed-Wrapped Rice Cakes recipe - ingredients, nutrition and when to eat it
These Korean street-food bites are made by wrapping rice cakes in seaweed and frying them until crisp.
These Korean street-food bites are made by wrapping rice cakes in seaweed and frying them until crisp. They're savory on the outside and chewy inside, making them a nice afternoon snack or light meal.
Street food · 15 minutes to cook
Nutrition (per 405.5g serving): 2836.4 kcal · protein 6.8g · carbohydrate 66.2g · fat 277.6g · sodium 682.7mg
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: Pat the rice cakes thoroughly dry before frying, as any moisture on the surface can cause the oil to splatter.
Tips: Fry them with the seaweed seam facing down so it stays closed.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice cakes — 100 g
- Dried seaweed — 2 sheet
- Potato starch — 2 Tbsp
- Cooking oil — 300 ml
- Soy sauce — 1 tsp
- Toasted sesame seeds — 0.5 tsp