Korean
Korean - Street Food and Snacks
Gimmari
Chef's Menu Description
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 50g glass noodles (dangmyeon)
- • 8 square sheets of gim (dried seaweed), cut in half
- • 1/2 carrot, julienned
- • 1/2 onion, thinly sliced
- • 1 tbsp soy sauce
- • 1 tsp sesame oil
- • 2 cloves garlic, minced
- • 120g tempura flour or plain flour, mixed with 150ml ice water into a batter
- • 1L vegetable oil, for deep-frying
Preparation Steps
1
Phase 1
Boil the glass noodles 6-7 minutes, drain, cut into short lengths, and toss with the carrot, onion, soy sauce, sesame oil, and garlic.
2
Phase 2
Place a spoonful of filling along one edge of each seaweed half and roll tightly into slim cylinders, sealing the edge with a dab of batter.
3
Phase 3
Heat the oil to 180C (350F).
4
Phase 4
Dip each roll in the batter, letting excess drip off.
5
Phase 5
Deep-fry the rolls in batches until golden and crisp, about 2-3 minutes, turning once.
6
Phase 6
Drain on a rack and serve hot, often alongside tteokbokki.