Korean Deep-Fried Seaweed Rice Roll
Gimmari is a Korean street snack of glass noodles seasoned with soy sauce and sesame oil, rolled inside seaweed sheets with julienned carrot and onion, then coated in batter and deep-fried. At 160 degrees Celsius, the seaweed barely absorbs oil, crisping into a thin shell while the noodles inside stay chewy. The first bite delivers the crunch of the fried coating and the savory depth of the seaweed, followed by the springy pull of the glass noodles and a hint of soy-sesame seasoning. Dipping gimmari into tteokbokki sauce is one of the most iconic Korean snack pairings.
Adjust Servings
Instructions
- 1
Boil noodles, drain, season with soy sauce and sesame oil.
- 2
Julienne carrot and onion, stir-fry briefly.
- 3
Mix noodles and vegetables to make filling.
- 4
Roll filling in seaweed tightly, coat in frying batter.
- 5
Deep-fry in 160C oil until golden brown.
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