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Korean-style serving of Seaweed-roll fritter

김말이 · Seaweed-roll fritter

Seaweed-roll fritter

김말이

What exactly is it?

Glass noodles are wrapped in laver, battered and deep-fried. A crisp shell surrounds a soft noodle filling, unlike rice-filled gimbap. Tteokbokki sauce adds sweet heat to the seaweed flavor.

Main ingredients

Laver, glass noodles, vegetables such as onion and carrot, batter and oil

Ordering and serving

Expect noodles, not rice, inside. Dip one piece briefly if you want to keep the crust crisp; soaking can make the roll fall apart.

Origins and changes

This snack adapts a seaweed-wrapped filling to deep-frying. KTO describes glass noodles and chopped vegetables inside the roll, sold at street stalls and snack shops.

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Dish to compare

Seaweed-roll fritter

김말이

Main ingredients
Laver, glass noodles, vegetables such as onion and carrot, batter and oil
Flavor and character
Glass noodles are wrapped in laver, battered and deep-fried. A crisp shell surrounds a soft noodle filling, unlike rice-filled gimbap. Tteokbokki sauce adds sweet heat to the seaweed flavor.
How to eat it
Expect noodles, not rice, inside. Dip one piece briefly if you want to keep the crust crisp; soaking can make the roll fall apart.
Read about this dish →

Bunsik fritters

튀김

Main ingredients
Vegetables, squid, shrimp or other ingredients, flour batter and frying oil; optional egg
Flavor and character
Snack-shop twigim can include battered sweet potato, squid, shrimp and vegetables. Each piece in an assortment has a different filling and texture. Shops may reheat pre-fried pieces; dipping them in tteokbokki sauce softens the crust.
How to eat it
Ask whether you can choose individual pieces. Vegetable fritters may share oil and utensils with seafood, which matters for allergies.
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