Gimmari (Korean Fried Seaweed Rolls)
User Reviews
5
Gimmari (Korean Fried Seaweed Rolls)
Description
Gimmari consists of seaweed sheets filled with glass noodles (dangmyeon) stir-fried with shredded carrot, green onion, and optionally green chili pepper, then seasoned with soy sauce, sugar, and pepper. The noodles are cut to a manageable length after cooking and combined with vegetables and seasonings to create a cohesive filling. The seaweed is cut in half and rolled around the filling, sealed with a bit of water or batter to keep it tight during frying.
The rolls are then dipped in a thin, runny tempura-style batter and deep fried until crispy and golden brown. This frying technique results in a crunchy outer texture that contrasts with the tender, savory noodle filling.
Gimmari is traditionally served as a snack or street food item and can be made more substantial by adding ground meat to the filling mixture if desired. The recipe balances savory and subtle sweetness, with a slight vegetable freshness.
Ingredients
- 3.5 oz glass noodles Korean (dangmyeon
- 1 tbsp neutral cooking oil generic cooking oil
- 1/2 cup carrot shredded
- 1/2 cup green onion chopped
- 1 green chili pepper optional, fresh
- 2 tsp soy sauce
- 1/2 tsp sugar
- salt to taste
- black pepper to taste
- 4-5 heets seaweed sheets or nori, gim
- 1 cup frying mix Korean style tempura
- 1 cup water ice cold
- neutral cooking oil for deep-frying, generic cooking oil
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
- For a more filling Gimmari, incorporate ground beef or pork into the glass noodle and vegetable stir-fry before rolling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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