Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Gimmari (Fried Seaweed Rolls)
Glass noodles and vegetables rolled in dried seaweed, battered and deep-fried into a shatteringly crisp snack — the classic partner to tteokbokki.
Pinagmulan
Recipe ni Korean street stalls · 🏠 Home cook
Korean street food / 한국 분식 — Deep-fried rolls of glass noodles wrapped in gim (dried laver) — a bunsik (snack-shop) staple almost always served with tteokbokki and dipped into its spicy sauce.
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Panoorin habang niluluto · 3 na video
⏱ 40 min🍽 4 na serving🔥 200 kcal🇰🇷 South Korea
VegetarianVeganWalang gatas
Mga hakbang
Boil the glass noodles until soft, drain, and toss with soy sauce and sesame oil; stir-fry the carrot and onion briefly to soften.
Lay a gim sheet shiny-side down, spread a thin line of seasoned noodles and vegetables along one edge.
Roll it up tight into a slim log, dabbing the far edge with water to seal, then cut into 5 cm pieces.
💡 Roll firmly and dry — a loose or wet roll unravels and drinks up oil in the fryer.
Whisk the flour with ice-cold water into a thin batter and heat the oil to about 175°C (medium-high).
Dip each roll in batter and fry, turning, 2–3 minutes until pale gold and crisp; drain on a rack.
Serve hot alongside tteokbokki, dipping the rolls into its spicy-sweet sauce.
💡 Mga tip
- Keep the batter cold and thin for a light, glassy crust that stays crisp.
- The batter is naturally egg- and dairy-free, so gimmari fries up vegan as written.
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