Bring a pot of water to the boil. Cook your noodles according to packet instructions, usually around 6-7 minutes.
Drain the noodles and rinse with cold water until cooled. Drain well (as thoroughly as possible) and add to a bowl. Chop roughly with scissors.
Add in the gochujang, soy sauce, honey, and chives to the noodles. Mix together until fully combined.
Cut the nori sheets in half.
Lay a nori sheet shiny-side-down. Arrange ⅙ of the noodles along the length of the nori, as shown in the picture. Roll up the nori to form a cylinder.
Repeat with the remaining nori and noodles.
Slice each roll into 3.
In a large bowl add in the egg, flour, cornflour, salt, bicarbonate of soda and 2 tablespoons of water. Whisk together until a smooth batter forms. If the batter is too thick, add another tablespoon of water.
Heat around 2cm of oil in a pan safe for deep-frying. Heat the oil to 350℉/175℃.
Dip the seaweed rolls into the batter and fry in batches for 1-2 minutes, turning the rolls so they cook on all sides. Whilst the other batches are cooking, place the rolls in a strainer over a bowl to drain off the excess oil.
Now is time for the second fry. Check the oil is still at around 350℉/175℃ and add the rolls back into the oil, in batches. Fry each batch for another 2-3 minutes, turning often, until golden brown.
Take off the heat and drain the excess oil.
Serve hot, these rolls are best served alongside a bowl spicy tteokbokki and dipped in the sauce.
