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You can find the recipe for my #simple #vegan #tteokbokki here:

https://thekoreanvegan.com/korean-fir...

To make the kim-mari, cook 2 ounces of glass noodles by adding them to boiling water for 7 minutes. Drain and rinse under cold water. Add to 1/4 cup small diced carrots, 1/4 cup julienned potato, and 2 tbsp of chopped scallion greens. Using scissors, cut the noodles into small pieces. Add 1 tsp sweetener and pinch of salt, together with black pepper.

Take one sheet of nori and cut it in half, lengthwise. Spoon half of your glass noodle mixture into the middle, and roll the nori sheet up to create a long, thin cylinder (about the width of your index finger). Repeat with remaining filling.

To make the batter, mix together 2 tbsp flour, 2 tbsp potato (or corn) starch, 1 tsp garlic powder, 1/2 tsp baking soda, and up to 1/4 to 1/3 cup of soju (or sparkling water). Should be the consistency of pancake batter. Cut the rolls of seaweed into 3 to 4 smaller pieces (like in the video). Dip them into the batter before dropping them in oil (at 350° F). Cook for about 1 minute before draining. Let them cool completely before frying them once more.


Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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