Crown Daisy Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street-food rolls wrap glass noodles and crown daisy greens in seaweed, then fry them until crisp.
These Korean street-food rolls wrap glass noodles and crown daisy greens in seaweed, then fry them until crisp. The seaweed’s nutty flavor pairs well with the greens’ fragrance, and dipping the rolls in tteokbokki sauce adds a sweet, spicy kick. They make a nice afternoon snack or a filling street-food meal.
Street food · 30 minutes to cook
Nutrition (per 399.2g serving): 2747.3 kcal · protein 4.3g · carbohydrate 47.6g · fat 276.3g · sodium 125.6mg
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: Roll them while the seaweed is dry so it sticks together well. Drain the glass noodles and crown daisy greens thoroughly.
Tips: If the oil is too cool, the rolls can soak up too much oil. Drop in a little batter; if it rises right away, the oil is ready for frying.
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Ingredients (1 serving)
- Glass Noodles — 35 g
- Dried Seaweed — 2 sheet
- Crown Daisy Greens — 1 handful
- All-Purpose Flour — 2 Tbsp
- Water — 3 Tbsp
- Salt — 0.2 g
- Cooking oil — 300 ml