Konjac White Kimchi Rolls (Gonyak Baek-kimchi Mari)

Photo: Korea Ministry of Food and Drug Safety

Konjac White Kimchi Rolls (Gonyak Baek-kimchi Mari)

Name: Konjac White Kimchi Rolls (Gonyak Baek-kimchi Mari)
Cuisine: South Korea
Ingredients: 60 g Sheet konjac; 2 g Garlic chives; 7 g Bell peppers (red, yellow, green) each (red, yellow, green); 30 g Shredded giant squid; 30 g White kimchi (baek-kimchi); 3 g Brewed vinegar

곤약백김치말이

Side dish

Side dishesCourse

47kcal · per serving

2/5Spice

No porkGluten-free

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Recipe

Konjac White Kimchi Rolls (Gonyak Baek-kimchi Mari)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Sheet konjac판곤약
60 g
Garlic chives부추
2 g
Bell peppers (red, yellow, green) each파프리카(빨강, 노랑, 청색) 각(red, yellow, green)
7 g
Shredded giant squid대왕오징어채
30 g
White kimchi (baek-kimchi)백김치
↔ No White kimchi (baek-kimchi)? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
30 g
Brewed vinegar양조식초
3 g

Nutrition per serving

47kcal

3.2gCarbs

6.28gProtein

1.01gFat

171.08mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the konjac thinly, blanch it, and soak it in the white kimchi brine.
Add vinegar to boiling water and briefly boil the squid so that it does not become tough.
Cut the bell peppers into strips.
Squeeze the moisture out of the white kimchi.
Lay out the konjac, place the squid and bell peppers on top, and roll up with the white kimchi.
Tie it with blanched garlic chives so that it does not come undone.

💡 TipNo sugar or salt is used; the sweetness of the white kimchi and bell peppers is used instead.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.