Gimmari (Korean Fried Seaweed Rolls)
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5.0
12 reviews
Excellent
Gimmari (Korean Fried Seaweed Rolls)
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Gimmari are crispy Korean fried seaweed rolls and a common Korean street food. Seasoned glass noodles are wrapped in seaweed, and deep-fried to golden crisp.
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Ingredients
- 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
- 4-5 heets seaweed sheets (gim) or nori
- 1 cup Korean frying mix (tempura)
- 1 cup ice cold water
- oil for deep-frying
Instructions
- 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.
- Heat 1 tablespoon oil in a skillet over medium heat. Add carrot and stir-fry until soft. Add the green onion, green chili (if using), glass noodles, soy sauce, sugar, salt and pepper. 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.
- For the deep-fry batter, mix Korean frying mix (twigim-garu or tempura) with ice water in a bowl. The batter has to be thin and runny. Set aside.
- Cut the seaweed 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.
- Carefully roll up the seaweed sheet 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.
- 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.
- 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.
- Serve hot as is or with a simple soy vinegar dipping sauce. Gimmari is often paired with Korean spicy rice cakes (tteokbokki)
Notes
- If you want to make your Gimmari more hearty and filling, add a little bit ground meat (beef or pork) along with the vegetables in the glass noodle stir-fry.
Nutrition Information
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Calories
201kcal
(10%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
223mg
(9%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2933IU
(59%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 223mg | 9% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2933IU | 59% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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