Crispy Korean Deep Fried Seaweed Rolls)

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Gimmari is a delicious & popular Korean street food, and I’m here to show you how khổng lồ make it at home! This easy-to-follow recipe will have you deep frying seaweed rolls to lớn perfection in no time. Serve with Korean spicy rice cakes (tteokbokki) for a delicious và authentic meal!

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What is Gimmari

Koreans love seaweed rolls called “gimmari”. Some foreigners might also pronounce it as gimari, kimari, or kimmari.

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Gimmari (김말이) is a type of food that is made with dried seaweed (known as gim or nori), glass noodles (dangmyeon) & optional vegetable ingredients (e.g. Garlic chives or carrots).

To make this dish, a simple version of Korean japchae noodles are rolled up in a dried seaweed sheet. It is then coated with frying batter & deep-fried. If you have some leftover Korean japchae, gimmari is a great way lớn use it up.

Gimmari is crispy on the outside và slightly chewy on the inside, and it goes wonderfully well with spicy rice cakes called tteokbokki. I actually like these seaweed rolls even more than tteokbokki. So if you love tteokbokki, you have to try this dish. You won’t regret it!

Gimmari is often available at a tteokbokki special cửa hàng or at a mini-van or cart that sells Korean street food.

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My Best Tips

Here are some tips I want to mô tả to help you succeed in making gimmari.

Make sure lớn thoroughly drain the glass noodles; if they’re too wet, they’ll make the dried seaweed soggy. If you drain them for long enough, they’ll become sticky và a bit glue-like, but that’s okay since we’ll be cutting them into small pieces before mixing with the seasoning.It’s always a good idea to have extra dried seaweed sheets on hand in case your seaweed rolls fall apart. This can happen if you expose the seaweed rolls to air for too long before deep frying them. So, have some extra seaweed ready in case you need to lớn repair some of them. Also, try khổng lồ reduce the time between rolling và frying them lớn prevent this from happening.This is more of an idea for an extra lazy trang chủ cook who just wants lớn try gimmari without the hard work. Frozen gimmari is also available to lớn purchase from your local Korean grocer or Costco. They’re easy lớn reheat – I use my air fryer for this, and this is also a good way to lớn keep the food crispy.

How lớn Serve

Gimmari is delicious whether you eat them as is or serve them with soy dipping sauce or phối them with tteokbokki sauce. Personally, I prefer the latter option because the combination of deep-fried seaweed and tteokbokki sauce is so tasty and delightful.

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Other Korean Snacks You Might Like

If you have a taste for Korean street food, you must try these delicious Korean recipes! If you want more ideas, kiểm tra out my Korean street food list!

Ingredients for Gimmari

Main

3 dried seaweed sheets, cut in halves (longways)115g / 4 ounces Korean glass noodles(optional) 45g / 1.5 ounces carrots, finely diced(optional) 10g / 0.35 ounces garlic chives, finely choppedSome vegetable oil for deep frying (I used canola oil.)

Glass Noodle Sauce

1 Tbsp soy sauce, regular (I used kikkoman brand.)1 tsp fine sea salt1/4 tsp sesame oilA few sprinkles ground đen pepper

Batter

1 cup potato starch (or cornstarch)3/4 cup water1 Tbsp cooking oil1 egg white

How lớn Make Gimmari

1. Soak the glass noodles in a large bowl for 10 minutes to soften them, then boil for 5 minutes on medium high heat. Drain the noodles & wash with cold water, then mix aside for 5 lớn 10 minutes lớn let the water drain off. Transfer the noodles into a medium-sized bowl và cut the noodles into little finger-sized pieces. Set aside.

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2. Prepare a medium kích thước bowl and showroom the potato starch and water to make the batter for frying. Once you have added these ingredients, use a spatula to gently flatten the starch. It is important that you vì chưng not mix or whisk at this time. Instead, leave it on the kitchen bench while you prepare the other ingredients. This will allow the water & starch lớn separate, which will take approximately 10 to trăng tròn minutes.

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3. Once the starch and water have been separated, get rid of the water (the last part of the water includes a bit of starch but it’s okay lớn discard it). Combine the starch sediment with the cooking oil and egg whites. Phối them well until the texture is smooth (It will be stiff at first, so you might need khổng lồ use a fork or equivalent tool lớn mix.). Phối it aside.

4. Combine the sauce ingredients in a small bowl và mix well. Add carrots, garlic chives và the sauce into the noodle bowl (from step 1). Set them well with your hands.

5. Khổng lồ make seaweed rolls, first halve the seaweed sheet. Then, place a small amount of glass noodle & vegetable mixture onto the seaweed sheet, covering about two-thirds of the sheet. Next, roll the seaweed up. If needed, wet the top of the seaweed with some water lớn glue it down. Mix aside. Repeat this process with the remaining ingredients.

6. Cut the rolled seaweed with the scissors into 3 even sized pieces.

7. Fill a fryer or deep wok with a generous amount oil và bring it to a boil. The oil is ready when it reaches 175 degrees Celsius or 350 degrees Fahrenheit. It should take about five minutes for the oil khổng lồ reach this temperature. Before using the batter from step 3, give it a good stir. Then, one at a time, coat the seaweed rolls in the batter bowl then add the battered seaweed rolls into a fryer. Fry them until they’re fully cooked (1-2 minutes).

Do not crowd the fryer while frying – this will make it more difficult to monitor the cooking process. Also, batter coated seaweed rolls tend to lớn stick while floating around in the hot oil, so carefully separate them with a pair of deep fryer chopsticks. Take the fried seaweed rolls out and put them onto a kitchen paper towel to soak off any excess oil. Repeat this process until all seaweed rolls are fried.

8. For extra crispiness, fry the seaweed rolls a second time for 30 seconds to lớn 1 minute. Phối aside.

9. Serve. (These fried seaweed rolls can be enjoyed on their own or as part of a Tteokbokki or Rabokki dish.) They can also be paired with a Korean soy dipping sauce.

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