Side Dishes

Kelp Jeon Rolls with Anchovy Sauce Dip

Name: Kelp Jeon Rolls with Anchovy Sauce Dip
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 30 g Dried kelp (dasima); 3 g Young garlic chives; 3 g Green chili, minced; 3 g Red chili, minced; 10 g Shrimp, minced; 10 g All-purpose flour; 8 g Water; a pinch Salt; a little Cooking oil; 2 g Anchovy fish sauce; 3 g Water; 2 g Sugar; 2 g Toasted sesame salt; 1 g Gochugaru (Korean chili flakes); 2 g Thin green onion (silpa)

다시마전

Boiled kelp sheets dipped in a batter studded with chives, chilies and shrimp, pan-fried, rolled and sliced, served with an anchovy fish sauce dip. Choose kelp that isn't too thin so it's easy to fry.

📝 Step-by-Step Instructions

Cover the kelp with water, simmer over medium heat, let sit for 10 minutes, rinse in cold water and cut into 18 cm pieces.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 1

Seed and finely chop the chilies, and chop the chives and shrimp.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 2

Mix the flour with the water and salt and stir in the chopped vegetables and shrimp.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 3

Coat the kelp in the batter and pan-fry in oil until golden.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 4

When slightly cooled, roll up and secure with skewers.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 5

Cut into 4 cm pieces and serve with the anchovy dip.

Kelp Jeon Rolls with Anchovy Sauce Dip — step 6

📊 Nutrition Facts (per serving)

79Calories (kcal)

13.2 gCarbs

4.3 gProtein

1.6 gFat

311 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.