Fried Seaweed Rolls (Gimmari)
Gimmari is one of my favorite Korean street foods. it pairs perfectly with extra saucy tteokbokki. I use soybean oil to double fry the gimmari - it's easy to find (sometimes called vegetable oil, check the ingredients label!) and it has a neutral flavor which allows all ingredients to shine. #ad USSoy #USSoyPartner @U.S.Soy
Ingredients
- 4 cups soybean oil
- 2 sheets dried seaweed
- 1/2 bundle glass noodles
- 1/2 carrot diced into small pieces
- 3 Asian chives diced into small pieces
- 2 cloves garlic minced
seasonings
- 1 tsp soy sauce
- 1 tsp sugar
batter
- 1/4 cup potato starch
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 cup soda water
- 1 egg white
Instructions
seaweed roll prep
- Cook the glass noodles according to the package directions. Strain the noodles and add them to a medium sized bowl
- Cut the noodles into smaller pieces
- Add the carrot, chives, and seasonings
- Cut the sheets of seaweed in half (lengthwise)
- Add an even layer of noodles to the seaweed and roll into a log. Repeat this process three more times
- Cut the seaweed rolls into bite sized pieces (about 1 inch)
batter
- In a small bowl, mix the potato starch, all purpose flour, salt, egg white, and soda water. Set aside
frying
- In a shallow frying pan, heat the soybean oil over medium low heat
- Dredge the seaweed roll pieces in the batter, place in the pan and fry for 5 minutes
- Remove the gimmari and raise the heat of the oil to medium-high heat
- Add the gimmari back to the pan to double fry for the extra crispiness. Fry until the pieces are golden brown (about 2 minutes)
- Enjoy!
Notes
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