Handmade Kim Mali (Korean spring roll) Soup with Sausage.
Broth & StewIngredients
- Use a suitable amount of store-bought dumpling filling.
- Use a moderate amount of soaked mung bean noodles.
- A suitable amount of seaweed for making gimbap.
- Thinly sliced pork belly (samgyeopsal).
- A suitable amount of commercially available beef bone broth.
- 1 tablespoon of salted shrimp.
- 1/3 teaspoon of salt.
- A small amount of minced garlic (optional, according to taste).
Instructions
Prepare the mandu filling and soak the sweet potato starch noodles in advance.
Place the mandu filling and soaked glass noodles on a sheet of seaweed for gimbap, then roll it up like a gimbap.
Carefully seal the ends of each spring roll with batter to prevent them from bursting during frying.
After frying the kimchi rolls until crispy, slightly expose the ends of the glass noodles to create a shape resembling sausages.
Pour the beef bone broth into a pot and add the thinly sliced pork belly along with any remaining dumpling filling. Bring to a boil.
It removes the foam and impurities that rise to the surface, resulting in a clear broth.
Season with salted shrimp and salt, and add minced garlic and pepper according to your preference.
Place the broth in a bowl and top with the homemade kimchi rolls to complete the dish.