Making king seaweed rolls in the style of a snack bar
If you order tteokbokki, you always order seaweed rolls together.. It's so fluffy that I'm getting a king..I made a moderately large seaweed roll.
4 serving
Within 15 minutes
즐거운날랄라
Ingredients
  • Cellophane noodles
    1.5handful
  • dried seaweed for kimbap
    3piece
  • Soy sauce
    3TS
  • Oligosaccharide
    1TS
  • Salt
    1ts
  • Sesame
    little
  • Frying flour
    1/2paper cup
  • Water
    1/2paper cup
Video
Cooking Steps
STEP 1/9
Soak 1.5 handful of glass noodles in lukewarm water. Boil less time.
STEP 2/9
Put the glass noodles in boiling water and turn off the heat when it starts to boil.
STEP 3/9
Rinse it several times in cold water and remove the water
STEP 4/9
Pour a little cooking oil into the pan and stir-fry the glass noodles. Stir-fry until 3 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, and pepper. Look at the glass noodles and add a teaspoon of salt for the insufficient liver.
STEP 5/9
Cool it down and cut it with scissors
STEP 6/9
Place glass noodles on 1/2 sheet of dried seaweed and roll it.
STEP 7/9
It's enough to make a total of five seaweed rolls. Depending on how much glass noodles you fill, the number will vary, but after filling it up a little, five generous seaweed rolls were made.
STEP 8/9
Add 1/2 paper cup of frying powder and 1/2 paper cup of cold water, mix well, and make dough. Put the seaweed roll in the dough and coat it evenly.
STEP 9/9
Fry it until golden brown at the right temperature and it's done.
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