Sweet & Slightly Bitter Jujube Ginseng Rolls (Fried)
Crispy Fried Jujube and Ginseng Rolls: A Healthy Snack Recipe
We’ve transformed the healthful and precious ginseng into a delightful snack by frying it with sweet dried jujubes, making it enjoyable even for children. Dried jujubes become sweeter the more they are dried, and frying them enhances this sweetness even further. The combination of the jujube’s sweetness and the ginseng’s subtle bitterness is absolutely delicious! You’ll love the crispy coating giving way to the sweet jujube and aromatic ginseng inside. It’s a perfect treat for special occasions, a nutritious snack for kids, or a healthy indulgence for yourself.
Main Ingredients- 2 fresh ginseng roots (medium size)
- 20 good quality dried jujubes
- Honey, to drizzle (optional, or sugar syrup)
Cooking Instructions
Step 1
Rinse the ginseng roots thoroughly under running water. Remove the ‘nerve root’ or ‘head’ (뇌두), which can be bitter or cause nausea. While some people use this part for boiling in water for tea, we’ll discard it for this recipe.
Step 2
For the delicate ginseng roots, soak them in a bowl of water for at least 10 minutes to loosen any dirt. Gently rub them with your hands as if you were washing laundry to remove all soil and debris. Thorough cleaning is key here.
Step 3
Use a clean toothbrush to scrub the main body of the ginseng roots, ensuring all crevices are cleaned. The rinsed ginseng bodies will be used in the recipe. You can freeze the cleaned smaller roots and bits to use later for making chicken soup (Samgyetang) or brewing healthy teas.
Step 4
Soak the dried jujubes in water for at least 10 minutes. This helps to soften them and makes it easier to clean any impurities from between their wrinkles.
Step 5
Carefully remove the seeds from the softened jujubes. You can do this by slicing the jujube in half and scooping out the seeds, or by making a small cut near the stem end and gently pulling them out. Try to keep the jujubes intact as much as possible.
Step 6
Cut the prepared ginseng roots so they are slightly longer than the jujubes. This will allow a bit of the ginseng to peek out from the jujube after assembly, creating a visually appealing presentation.
Step 7
Cut the ginseng pieces from step 5 into three equal lengths. Then, cut each of those pieces into three again, creating slender strips roughly the diameter of the jujube’s seed cavity. This ensures they fit snugly inside the jujubes. (Tip: Use the space where the seed was removed as a guide for the thickness of the ginseng strips for consistent results.)
Step 8
Gently insert one of the prepared ginseng strips into the hollow of each deseeded jujube. Push them in firmly so they don’t fall out during frying. A little bit of the ginseng should protrude from the end of the jujube for a nice finish.
Step 9
Evenly coat each jujube-ginseng roll with glutinous rice flour. Ensure a thin, uniform layer of flour covers the entire surface. This is crucial for achieving a crispy texture. A thick coating can lead to uneven cooking.
Step 10
Heat a generous amount of cooking oil in a deep pan or pot over medium-low heat to about 170-180°C (340-350°F). Carefully place the flour-coated jujube-ginseng rolls into the hot oil. Since glutinous rice flour creates a crispy coating quickly, avoid over-frying. (Tip: Let the rolls fry undisturbed for the first minute or so to allow the coating to set.)
Step 11
Fry the rolls for about 2-3 minutes, or until the ginseng is cooked and the coating turns a golden brown and becomes crispy. Avoid overcooking the ginseng, which can make it mushy. Maintain a consistent oil temperature to ensure even cooking and a beautiful golden hue.
Step 12
Once golden and crispy, remove the fried jujube-ginseng rolls from the oil using a slotted spoon or spider strainer. Place them on a plate lined with paper towels to absorb excess oil. This step ensures a crispier finish and a less greasy snack.
Step 13
Your crispy jujube ginseng rolls are ready! Enjoy this delightful snack featuring the satisfying crunch of the coating, the natural sweetness of the jujubes, and the healthy essence of ginseng. They are delicious served warm immediately or cooled. For an extra touch of sweetness, you can drizzle a little honey or syrup. Enjoy your culinary creation!
