Deep fried laver roll with cellophane noodles called GimMalI TwiGim (김말이 튀김) in Korean. It is a popular street food. The recipe I am going to share with you today is a Sempio version of it. This has extra ingredients such as sweet peppers and fried fish cakes for color and taste. It is delicious and fun to make. This recipe is courtesy of Sempio. Sempio’s English site has many Korean recipes using their products. If you are interested in them, please check it out.
Yield: 9 Fritters
Short Korean Lesson
- JeopSi (접시) = Plate
- JaengBan (쟁반) = Tray
- 3 Sheets Dried Laver for Kimbap or Sushi
- 2.5 oz Sweet Potato Cellophane Noodles (½ Handful)
- ½ Cup Fried Fish Cake
- ½ Cup Sweet Pepper
- Some Cooking Oil for Frying
- 4 Tbsp All-Purpose Flour
- 4 Tbsp Water
Dipping Sauce Ingredients
Soak about ½ handful of sweet potato cellophane noodles in hot water for 15 minutes or until the noodles get soft. Alternatively, you can boil the noodles for 5 minutes to save time.
Chop ½ cup worth of fried fish cake and ½ cup worth of sweet peppers into thin strips. I used green, yellow, and red sweet peppers for this recipe. Whatever color(s) you use, just use ½ cup total.
When the noodles become soft, drain and cut them into 2-3 inch lengths with scissors or a knife.
Fry 1 tsp of cooking oil with 1 tsp of minced garlic in a heated pan for about 10 seconds on high. The fried garlic will give good flavor in the food.
Add the chopped noodles, vegetables, and fried fish cake into the pan. Fry for 1 minute on medium-high.
Then, add 1 Tbsp of soy sauce, 1 tsp of sesame oil, and 1 pinch of black pepper. Fry for 2 more minutes on medium-high.
Cool the fried noodle mixtures on a plate. Divide them into 3 groups.
Mix 4 Tbsp of flour and 4 Tbsp of water in a flat bowl to make the batter.
Put one group of the noodle mixture on top of a sheet of dried laver. Spread it out evenly on the edge of the laver in a 1-inch thickness.
Roll the laver up to the end with about ¼-inch of space left to spare. Put a little bit of batter on the edge of the laver to help it stick together.
Finish rolling and then cut it into 3 pieces.
It should look like this.
Cover the rolls with the batter. Roll it in the batter with a fork or use tongs.
Fry the battered roll in medium-high heated oil. When you add one drop of batter to the heated oil and the batter float in a second, the oil is ready. Be Be careful not to make the oil too hot or your roll will become over cooked. The rolls burn easily.
Do not fry the rolls too long. It will only take about 30 seconds to 1 minute when the surface of the rolls become light golden brown.
Serve it with dipping sauce. This can be a very good snack or appetizer food. Try it someday. 🙂