📝 About This Recipe
Gimmari is the quintessential Korean street food snack, beloved for its addictive contrast between a shatteringly crisp exterior and a chewy, savory glass noodle interior. Originating as a popular companion to spicy Tteokbokki, these seaweed-wrapped delights are seasoned with toasted sesame oil and soy sauce to create a deeply umami flavor profile. Whether enjoyed as a nostalgic snack or a sophisticated appetizer, these rolls capture the vibrant spirit of Seoul's bustling night markets in every bite.
🥗 Ingredients
The Filling
- 150 grams Dangmyeon (Korean Sweet Potato Starch Noodles) (dried)
- 1/4 cup Carrot (finely julienned)
- 3 stalks Garlic Chives or Scallions (finely chopped)
- 1.5 tablespoons Soy Sauce (regular or dark soy sauce)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1/2 teaspoon Granulated Sugar
- 1/4 teaspoon Black Pepper (freshly ground)
The Wrap and Batter
- 5-6 sheets Gim (Roasted Seaweed Sheets/Nori) (cut into quarters)
- 1 cup Korean Frying Mix (Twigimgaru) (substitute with 3/4 cup AP flour + 1/4 cup cornstarch)
- 3/4 cup Ice Cold Water (must be very cold for maximum crunch)
- 2 tablespoons Cornstarch (for dusting the rolls)
- 3 cups Neutral Oil (for deep frying, such as grapeseed or canola)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (optional for heat)
- 1/2 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Boil a large pot of water. Add the dried dangmyeon noodles and cook for 6-7 minutes until they are soft and translucent. Drain and rinse under cold water to remove excess starch.
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2
Using kitchen shears, cut the cooked noodles into 1-2 inch lengths. This makes the rolling process much easier and ensures even bites.
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3
In a large mixing bowl, combine the cut noodles, julienned carrots, chopped chives, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until the noodles are evenly coated and glossy.
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4
Prepare the seaweed by cutting each large sheet of Gim into 4 equal squares using scissors.
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5
Place one seaweed square on a clean surface. Put about 2 tablespoons of the noodle mixture on the bottom third of the sheet. Roll it up tightly, like a small cigar.
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6
To seal the roll, dab a tiny bit of water or a smear of the noodle starch on the top edge of the seaweed and press firmly. Repeat until all filling is used.
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7
Lightly dust each roll in a thin layer of cornstarch. This helps the batter adhere better and prevents the seaweed from getting soggy.
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8
In a medium bowl, whisk together the Korean frying mix and ice-cold water. Do not overmix; a few small lumps are fine and actually contribute to a crispier texture.
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9
Heat the neutral oil in a deep pan or wok to 340°F (170°C). You can test the heat by dropping a bit of batter into the oil; if it sizzles and rises immediately, it's ready.
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10
Dip each roll into the cold batter, ensuring it is fully submerged and coated, then carefully drop it into the hot oil.
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11
Fry the rolls in batches for 3-4 minutes, turning occasionally, until the batter is a pale golden color and very firm. Remove and drain on a wire rack.
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12
For the ultimate crunch, double-fry the rolls. Re-heat the oil slightly and fry them a second time for 1-2 minutes until they are a deep golden brown and exceptionally crispy.
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13
While the rolls drain, whisk together the soy sauce, vinegar, gochugaru, and sesame seeds in a small bowl to create the dipping sauce.
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14
Serve the Gimmari immediately while hot and crackling.
💡 Chef's Tips
Always use ice-cold water for the batter to create a temperature shock that results in a crispier shell. Don't overstuff the seaweed rolls, or they may burst during the frying process. If you can't find Korean frying mix, adding a pinch of baking powder to your flour/cornstarch mix will help the lift. Double-frying is the 'secret' to restaurant-quality Gimmari; it drives out any remaining moisture from the batter. If the seaweed feels too thin, you can double-wrap it, though one layer is usually sufficient if handled gently.
🍽️ Serving Suggestions
Serve alongside a bubbling bowl of Tteokbokki (Spicy Rice Cakes) and use the spicy sauce as a dip. Pair with a cold Korean lager or a chilled glass of Barley tea to balance the fried richness. Include a side of Danmuji (yellow pickled radish) to provide a refreshing, acidic crunch between bites. For a modern twist, drizzle with a little spicy mayo or honey-mustard sauce. Add them to a 'Twigim' platter with fried sweet potatoes and squid for a full street-food experience.