STEP 1/22
Blanch the glass noodles in boiling water for about 2 to 3 minutes.
STEP 2/22
Take it out, rinse it with cold water, drain it
STEP 3/22
About 2 spoons of soy sauce (may vary depending on the amount of noodles)
STEP 4/22
Mix with a spoon of sesame oil.
STEP 5/22
Take out the gimbap laver, put the seasoned glass noodles like gimbap, and roll them like gimbap. (The smooth part faces the floor.)
STEP 6/22
If it's all rolled up
STEP 7/22
Cut it into three pieces.
STEP 8/22
Then, put some frying powder on it.
STEP 9/22
If you fry squid when it's not cooked, it might get oily because of the moisture, so blanch it a little bit
STEP 10/22
Remove and drain.
STEP 11/22
Put the frying powder in the bag and shake it
STEP 12/22
Coat with frying powder evenly.
STEP 13/22
Now I have to make fried food, but I mixed a little curry powder with fried powder and added a little parsley powder.
STEP 14/22
Add water and mix
STEP 15/22
Mix it well until it's slightly watery
STEP 16/22
Dip the squid with frying powder in it
STEP 17/22
Turn the oil up to about 170 degrees
STEP 18/22
Fry the squid.
STEP 19/22
I blanched it a little before frying it, so I just need to cook the batter. About three to four minutes.
STEP 20/22
Soak the dried seaweed rolls in the frying pan
STEP 21/22
Fry it. You don't have to fry it for a long time because the glass noodles are already blanched. Like fried squid, it takes 3-4 minutes
STEP 22/22
Fried seaweed rolls are done