MAIN
- 8 seaweed sheets, cut into halves
- Korean glass noodles 1 fistful, boiled and cut into little finger size
- ⅓ a carrot (small size), julienned
- 10 stalks of garlic chives, chopped in little finger lengths
- Some cooking oil for deep frying
SAUCE – MIX THESE IN A BOWL
- 1 Tbsp soy sauce
- 1 tsp fine sea salt
- ¼ tsp sesame oil
- A few sprinkles of ground black pepper
BATTER – MIX THESE IN A BOWL
- ½ cup all purpose flour, sifted
- ½ cup starch powder (potato or corn), sifted
- ¼ tsp fine sea salt, sifted
- ¾ cup water
INSTRUCTIONS
- Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well with your hands.
- Place a small amount of glass noodle and vegetable mixture (from step 1) onto a seaweed sheet. Roll the seaweed up. (If you brush some water on the edge of the seaweed after rolling it, it will stick better.) Repeat this step for the remaining ingredients.
- Put the rolled seaweed into the batter bowl to coat. (I put 4 rolls at a time. If you put too many in at the same time, they can squash each other.)
- Pour some oil into a wok. Once it starts to boil, add the battered seaweed rolls. Fry them until fully cooked (about 2 to 3 mins). Take them out and put them onto a kitchen paper towel to soak off any excess oil.
- For extra crispiness, fry the seaweed rolls once more.
- Serve. (They can be enjoyed on their own or mix in with Tteokbokki or Rabokki.)
not mine.credit and owner: MY KOREAN KITCHEN
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