Crispy Seaweed Noodle Rolls(Gimmari)
….Dried seaweed is a very popular ingredient nowadays. It is undoubtedly a nutritious and fragrant ingredient that anyone can easily have. These days, it has become a commodity that can be easily eaten and can be seen in the market. My mother’s generation used to pan-roast it lightly, seasoned with a pinch of salt and perilla oil onto each seaweed every time we ate. It was best eaten with steamed rice. So I still enjoy pan- roasted seaweed as a side dish. My friend @hyunmi_leey gave me some delicious dried seaweed last week. It’s great to give each other a gift. They always come to the table as a pleasant side dish when you give and receive. Thank you!! Today, I made crispy seaweed noodle rolls with leftover japchae(sweet potato starch noodles stir-fried with vegetables). Gimmari are crispy seaweed noodle rolls, a snack food that is popular in Korean street vendors. They are cheap and easy to make and delicious. Also the spicy and sticky broth of Korean spicy rice cakes(tteokbokki) makes a great dipping sauce for the rolls, and this is how they are usually served on the streets and snack bars of Korea. Pick up a piece of gimmari and dip it in tteokbokki sauce and then pop it in your mouth. The flavor combination is delicious, and then we can eat tteokbokki as well! We enjoyed the taste of memories after a long time…Why is it so delicious???
Servings: 4
Time: 40 minutes
Ingredients:
- sweet potato starch noodles stir fried with vegetables(japchae)
- tteokbokki
- 3–4 dried seaweeds, cut into 6 pieces
- 1 cup frying powder
- 1 1/2 cups water
- 1 tbsp potato starch
- canola oil to fry
Cooking Instructions:
- Heat a pan with medium low heat and add the leftover japchae to stir them for warming. Set aside to cool down.
2. Roll the noodles in seaweed, take one piece of seaweed and put it on the cutting board. Add some of the noodle mixture(japchae) to the bottom of the seaweed. Roll up the seaweed so you have a little bit of seaweed with the noodles inside(the roll doesn’t have to be perfect or tight, but it should be sticky enough to hold the roll together).
3. Repeat with the rest of noodle mixture and the pieces of seaweed.
4. Sprinkle the potato starch onto the rolls lightly.
5. Combine the frying powder and water into a bowl and whisk them well until they are smooth and even.
6. Heat a pan with medium high heat and add the canola oil until it reaches 350F. Dip each roll into the batter with tongs or chopsticks and put them in the hot oil. Fry 1–2 minutes until light brown and place the fried rolls onto a tray with couple paper towels(excess oil can drip off). Fry them one more time if you want.
7. Serve it with soy sauce or tteokbokki.
You can also view this recipe on instagram.
