Gimmari (Fried Seaweed Rolls)

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.