Gimmari (Fried Seaweed Roll)

Method10 steps · about 30 min

1. 1

   Step 1: Soak the dry glass noodles in enough water for 10 minutes to soften them.

   Soften noodles · 10 minUses 115 g Korean glass noodles (4 ounces) · Water, enough for soaking, boiling and rinsing noodles and sealing the rolls

2. 2

   Step 2: Boil the soaked glass noodles for 5 minutes over medium-high heat, then drain and rinse with cold water. Let them drain for 5–10 minutes so the seaweed will not become soggy. Cut into little-finger-size pieces.

   Boil noodles, then drain · 5 minUses soaked glass noodles · Water, enough for soaking, boiling and rinsing noodles and sealing the rolls

3. 3

   Step 3: Combine 1 cup potato starch or cornstarch with 3/4 cup water in a bowl. Gently flatten the starch with a spatula without mixing or whisking. Leave for 10–20 minutes while preparing the other ingredients, until the starch settles and a clear water layer forms.

   Settle starch · 20 minUses 1 cup potato starch or cornstarch · 3/4 cup water for settling the batter starch

4. 4

   Step 4: Once separated, carefully pour away the clear water; a little starch lost with the last water is fine. Mix the remaining starch sediment with 1 Tbsp cooking oil and 1 egg white, using a fork if necessary, until smooth.

   Uses Settled starch mixture; decant and discard clear water · 1 Tbsp cooking oil for the batter · 1 egg white

5. 5

   Step 5: Mix the soy sauce (1 Tbsp), fine sea salt (1 tsp), 1/4 tsp sesame oil and a few sprinkles of black pepper. Add this sauce and the optional finely diced carrot (45 g) and garlic chives (10 g) to the cooked, drained, cut noodles. Mix well.

   Uses cooked drained glass noodles · 45 g carrot, finely diced (optional) · 10 g garlic chives, finely diced (optional) · 1 Tbsp regular soy sauce · 1 tsp fine sea salt · 1/4 tsp sesame oil · A few sprinkles ground black pepper

6. 6

   Step 6: Cut the 3 dried seaweed sheets in half lengthways to make 6 half-sheets. Spread a portion of the seasoned noodle mixture over about two-thirds of each half-sheet, roll it up and seal the edge with a little water if needed. Repeat to make 6 rolls, then proceed promptly to cutting and frying.

   Uses 3 dried seaweed sheets, halved lengthways · seasoned noodle filling · A little water to seal rolls

7. 7

   Step 7: Cut each of the 6 seaweed rolls into 3 equal pieces with scissors, making 18 pieces.

   Uses six filled seaweed rolls

8. 8

   Step 8: Fill a fryer or deep wok with enough frying oil and heat to 175°C (350°F); do not boil the oil. Stir the prepared batter. Coat each roll piece in batter, then fry in small batches for 1–2 minutes until the coating is cooked and crisp. Avoid crowding and gently separate pieces that stick together. Drain on kitchen paper and repeat for all 18 pieces.

   Uses Cooking oil, enough for deep-frying · prepared frying batter · eighteen seaweed-roll pieces

9. 9

   Step 9: For extra crispness, optionally fry the drained rolls a second time in the hot oil for 30 seconds to 1 minute. Drain again on kitchen paper.

   Uses fried seaweed rolls · Hot frying oil already in the fryer

10. 10

    Step 10: Serve the fried rolls, using either the first-fried rolls or the optional twice-fried rolls. They are good on their own, with Korean soy dipping sauce, or alongside tteokbokki or rabokki.

    Uses First-fried rolls, if skipping the second fry · Twice-fried rolls, if using the optional second fry