Making fried seaweed rolls. CHOI HYUN SUK, seaweed rolls
Chef CHOI HYUN SUK's Kim Masam is so good as a snack for kids
3 serving
Within 30 minutes
DAS
Ingredients
  • roasted seaweed
    4piece
  • the meat inside a razor clam
    2ea
  • Cellophane noodles
    200g
  • Square cheese
    3piece
  • Frying flour
    1cup
  • Eggs
    1ea
  • Soy sauce
    1spoon
  • Sesame oil
    1/2spoon
  • Sugar
    1/2spoon
Cooking Steps
STEP 1/10
Boil the glass noodles properly and let them cool
STEP 2/10
Cut the crab meat into 1/4 sizes, please.
STEP 3/10
Please prepare the square cheese in three pieces.
STEP 4/10
Add 1T of soy sauce, 1/2t of sesame oil, and 1/2t of sugar to the boiled glass noodles so that the seasoning is cut well.
STEP 5/10
Add egg yolk, water, and soju to 1 cup of frying powder to dilute the dough.
STEP 6/10
Cut the dried seaweed in half and order of seasoned glass noodles, cheese, and crab meat
Roll it up, please.
If you put water on the end of the seaweed, the rolled seaweed won't get loose.
STEP 7/10
Dip well-dried seaweed roll with ingredients with frying powder.
STEP 8/10
Dip fried seaweed rolls into batter and coat with batter.
STEP 9/10
Fry seaweed rolls in well-heated oil.
STEP 10/10
If you drain the oil on the kitchen towel, the fried seaweed roll is crispy and delicious.
If you put water and soju in a 1:1 ratio, you can taste crispy fried food.
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