← Nouns Cooking · Korean

Ingredients

• 100 g Korean glass noodles (dangmyeon)
• 1 tsp Vegetable oil
• ½ Carrot, finely grated
• 2 Spring onion, finely chopped
• 1 tbsp Soy sauce
• ½ tsp Sugar
• 1 tsp Toasted sesame oil
• 1 pinch Black pepper
• 4 sheets seaweed sheets (gim), cut in half
• 80 g plain flour
• 30 g Cornflour (cornstarch)
• 180 ml ice-cold water
• 1 pinch Salt
• oil, for deep-frying

Method

1. Boil the noodles for 6–7 min until soft, rinse in cold water and drain very well. Snip them into shorter lengths with scissors.
2. Stir-fry the carrot in the 1 tsp oil for 1 minute, then mix it into the noodles with the spring onion, soy sauce, sugar, sesame oil and pepper.
3. Lay a half sheet of seaweed shiny side down. Spread a line of noodles along the short edge, roll up tightly and seal the end with a dab of water. Repeat.
4. Heat the frying oil in a deep pan to 170°C (340°F). Stir the batter ingredients together briefly; lumps are fine.
5. Dip the rolls in batter and fry a few at a time for 2–3 min, turning, until crisp and pale golden. Drain on a rack.
6. For extra crunch, fry them a second time for 1 minute. Cut in half and serve hot, on their own or tossed in tteokbokki sauce.

Tips

• Never leave hot oil unattended, and keep a lid nearby. The same batter makes sweet potato, squid or vegetable twigim.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee FutureDish