Making Seaweed Rolls at Home: Easy and Simple Sea Roll Making Re
However, it is not easy to meet properly made seaweed rolls before going to the traditional market, and when you buy various kinds of #shipan seaweed rolls at the mart, it tastes like various condiments. Maybe that's why I eat one or two deliciously, Second, third, it's hard to take it out. Even my husband who doesn't like japchae goes to the mart and he buys seaweed rolls, Maybe it's because it's a food of old memories when I don't have an appetite, but sometimes I think of it, too. You can only know if you don't put this and that in the house, make the raw ingredients neatly, coat them with fried food, and eat them with clean oil. The taste is really clean, so it keeps going in. I made a huge amount of seaweed rolls with a bag of 500G glass noodles today. You can freeze it and fry it in small portions, or dip it in tteokbokki soup! When dipping it in tteokbokki soup, you can dip it in a microwave, or if you show a little sincerity, it's good to eat it in an air fryer because it's protein. Then, it tastes better than the commercial seaweed rolls sold at the mart, Here is a recipe for a fresh seaweed roll that doubles in thickness and length.
6 serving
Within 60 minutes
써언샤인
Ingredients
  • Cellophane noodles
    500g
  • Green pepper
    2ea
  • Red pepper
    2ea
  • onion
    1/2ea
  • Carrot
    1/3ea
  • dried seaweed for kimbap
    20piece
  • Salt
    1/2T
  • Flour
    1cup
  • Water
    1.5cup
  • Cooking oil
    suitably
Cooking Steps
STEP 1/5
#Making Seaweed Rolls
1. Soak the glass noodles in water for about 30 minutes, boil them for about 5 minutes, and rinse them in cold water.
You can just buy cheap glass noodles.
When I make japchae, I insist on yangban-dang-myeon. I'd like any noodles for seaweed rolls. ^^
STEP 2/5
Chop the green and red peppers finely.
You don't have to worry that if you put in four, it will become a spicy seaweed roll.
It doesn't affect the spicy taste at all.
Slice onions and carrots finely as well.(If you don't have onions and carrots, you don't have to put them in.)
STEP 3/5
Add glass noodles and chopped vegetables together,
Add 2ts of salt or
Add 1/2 Ts of flower salt and mix.
Season and let stand for about 20 minutes.
It's good to roll because the glass noodles have a proper viscosity.
STEP 4/5
Put the glass noodles in the seaweed for gimbap and roll them.
I just rolled it without putting starch water or bottled water.
They're having a hard time rolling seaweed rolls.
Most people drink seaweed for gimbap in quarters. It's hard to roll it. ^^
I just used a whole seaweed for gimbap and rolled it like gimbap, and cut it in half with a knife.
STEP 5/5
I'm going to keep it frozen anyway and take it out little by little
I fried it over high heat until it was yellowish.
The glass noodles are already cooked
It's enough to fry it once over high heat ^^
As soon as I fried it, I tasted it without soy sauce. Commercial seaweed rolls are strong when dipped in soy sauce, I can't feel the unique color of seaweed rolls. Homemade doesn't contain any other additives Aside from health, it tastes clean and has a clear presence. It's perfect to dip it in a little bit of soy sauce. Make soy sauce with soy sauce 3: vinegar 1: pepper powder. If you care a little more, it's better if you add a little bit of garlic, cheongyang pepper, and green onion. ^^
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