Side Dishes

Konjac & Squid White Kimchi Rolls

Name: Konjac & Squid White Kimchi Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Konjac sheet; 2 g Garlic chives (buchu); 7 g each Red, yellow and green bell peppers; 30 g Shredded giant squid; 30 g White kimchi (baek-kimchi); 3 g Vinegar

곤약백김치말이

Thin konjac slices marinated in white kimchi brine, layered with briefly poached squid and three colors of bell pepper, rolled in white kimchi leaves and tied with garlic chives. No salt or sugar — the sweetness comes from white kimchi and peppers.

20mPrep

5mCook

1Serving

EasyLevel

🥘 Ingredients

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Konjac sheet60 g

Garlic chives (buchu)2 g

Red, yellow and green bell peppers7 g each

Shredded giant squid30 g

White kimchi (baek-kimchi)30 g

Vinegar3 g

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

📝 Step-by-Step Instructions

Slice the konjac thinly, blanch and marinate in white kimchi brine.

Konjac & Squid White Kimchi Rolls — step 1

Poach the squid briefly in boiling water with vinegar so it doesn't toughen.

Konjac & Squid White Kimchi Rolls — step 2

Julienne the bell peppers.

Konjac & Squid White Kimchi Rolls — step 3

Squeeze the white kimchi dry.

Konjac & Squid White Kimchi Rolls — step 4

Lay out the konjac, top with squid and peppers and roll up in the white kimchi.

Konjac & Squid White Kimchi Rolls — step 5

Tie with blanched garlic chives so the rolls hold.

Konjac & Squid White Kimchi Rolls — step 6

📊 Nutrition Facts (per serving)

46.99Calories (kcal)

3.2 gCarbs

6.28 gProtein

1.01 gFat

171.08 mgSodium

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

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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.