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
Prep Time15 minutes mins
Cook Time10 minutes mins
Course: Side Dish, Snack
Cuisine: Korean
Keyword: #ad, street food, tteokbokki, twigim
- 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
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!
Tell me about your favorite soy dish/food or one you didn’t know contained soy! Then, visit this link https://bit.ly/3qcS0la for more information on soy nutrition and how to organically incorporate soy into your diet.