Gimmari (Korean Fried Seaweed Rolls)

Method8 steps · about 35 min

1. 1

   Step 1: Cook glass noodles in boiling water according to the package directions. Rinse and drain the noodles. Cut the noodles a few times to shorten the length, but not too much.

   Cook glass noodles · 10 minUses 3.5 oz Korean glass noodles (dangmyeon)

2. 2

   Step 2: Heat 1 tablespoon oil in a skillet over medium heat. Add carrot (1/2 cup) and stir-fry until soft. Add the green onion (1/2 cup), green chili (1) (if using), glass noodles, soy sauce (2 tsp), sugar (1/2 tsp), salt and pepper (to taste). Stir-fry until the noodles are seasoned and combined. Taste and adjust the seasoning according to your preference. Add more salt if needed. Let the noodles cool down for 5 minutes.

   Cool seasoned noodle filling · 5 minUses 3.5 oz Korean glass noodles (dangmyeon) · 1 tbsp oil · 1/2 cup shredded carrot · 1/2 cup chopped green onion · 1 fresh green chili (optional) · 2 tsp soy sauce · 1/2 tsp sugar · salt and pepper (to taste)

3. 3

   Step 3: For the deep-fry batter, mix Korean frying mix (1 cup) (twigim-garu or tempura) with ice water (1 cup) in a bowl. The batter has to be thin and runny. Set aside.

   Uses 1 cup Korean frying mix (tempura) · 1 cup ice cold water

4. 4

   Step 4: Cut the seaweed sheets (4-5 sheets) in half with scissors. Place the seaweed shiny face down on a working surface. Place a small amount of noodle mixture on the center. Using your finger, dab the edge of seaweed with a little bit of water (or the batter) to allow it to stick to seal.

   Uses 4-5 sheets seaweed sheets (gim) (or nori) · cooled prepared glass-noodle filling

5. 5

   Step 5: Carefully roll up the seaweed sheet (4-5 sheets) to wrap the noodles and seal the edge. The roll doesn’t have to be tight. You will have long, skinny, log-shaped rolls. Cut them into thirds and coat them lightly with potato starch.

   Uses 4-5 sheets seaweed sheets (gim) (or nori) · potato starch for lightly coating rolls

6. 6

   Step 6: Heat deep-frying oil in a pot or skillet over medium heat. Pick up each seaweed roll and coat it in the batter mix, dripping off extra batter back into the bowl.

   Uses oil (for deep-frying) · prepared thin tempura batter · prepared seaweed rolls

7. 7

   Step 7: Add the rolls to the hot oil and deep-fry as you turn them slowly to fry evenly until they become golden brown and crispy. Adjust the heat accordingly. It should take 1-2 minutes per side. Take the fried rolls out and place them onto a wired rack or on a paper towel to soak up the residual oil.

   Deep-fry rolls · 2 minUses oil (for deep-frying)

8. 8

   Step 8: Serve hot as is or with a simple soy vinegar dipping sauce. Gimmari is often paired with Korean spicy rice cakes (tteokbokki)