Gimmari (Korean Deep-Fried Seaweed Rolls with Glass Noodles)
Make crispy gimmari at home, fried in clean oil. Seasoned glass noodles are rolled up in dried seaweed, rested briefly, then coated in batter and fried twice for that street-stall gimmari that's crunchy outside and chewy inside.
Ingredients
Main
- Dried seaweed (gim) sheets5 sheets
- Glass noodles (dangmyeon)For 3 servings
- Frying batter mix2 cups
Seasoning
- Soy sauce3 tbsp
- Salt2 tsp
- Black pepper1 tsp
Directions
- 1
Boil the glass noodles in boiling water for 9 minutes. They may look done but can still be stiff if pulled out early, so boil for at least 9 minutes.
- 2
Rinse the boiled noodles in cold water, then season with soy sauce, salt, and pepper. The noodles absorb a lot of seasoning, so make it slightly salty; you can also add finely chopped carrot or onion if you like.
- 3
Lay a sheet of seaweed on a dry cutting board and place the seasoned noodles on top.
- 4
Roll it up tightly like gimbap and leave it for about 30 minutes, until the noodles swell and stick together.
- 5
Once the noodles have swelled and firmed up, cut the roll into your desired size.
- 6
Mix the frying batter mix and water in a 1:1 ratio to make the batter.
- 7
Pour enough oil into a deep pot to submerge the rolls at least halfway, and heat it up.
- 8
For the first fry, coat only the exposed noodle ends with batter. This keeps the noodles from slipping out and making a mess.
- 9
After the first fry, let them cool slightly while you mix another 1:1 batch of batter, then fry again evenly over low heat. Add parsley flakes to the batter for an herb-fried version.
- 10
Fry until golden and crisp, then set on paper towels to drain off plenty of oil.
Tips
Fried food is crispiest when fried twice. After the first fry, let it cool slightly, then be sure to fry it once more.