Korean Deep-Fried Seaweed Rice Roll
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gimmari is a Korean street snack of glass noodles seasoned with soy sauce and sesame oil, rolled tightly inside sheets of dried seaweed with julienned carrot and onion, then coated in a light batter and deep-fried until golden.
Read more
At around 160 degrees Celsius, the seaweed barely absorbs oil during frying, crisping into a thin, taut shell while the glass noodles inside retain their characteristic springy, chewy pull. The first bite delivers the simultaneous crunch of the fried coating and the intensified savory depth of the toasted seaweed, followed by the elastic bounce of the glass noodles and the underlying soy-sesame seasoning that runs through the filling. One of gimmari's more notable qualities is the way high-heat frying concentrates the seaweed's natural umami, making the wrapper more flavorful than it would be raw. The classic accompaniment is tteokbokki sauce: the tangy, gochujang-based spice of the sauce against the crisp exterior creates one of the most iconic pairings in Korean street food. Eomuk broth on the side rounds out the combination, and the trio of gimmari, tteokbokki, and eomuk is essentially the standard order at any Korean bunsik stall.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Boil 100 g glass noodles for 8 to 9 minutes, until the centers turn fully translucent.
Rinse under cold water to remove excess starch, then shake off as much water as possible so the filling does not become wet.
- 2Season
Cut the drained noodles into 5 to 6 cm lengths with scissors.
Toss with 1 teaspoon soy sauce and 1 teaspoon sesame oil, separating any clumps with chopsticks so the seasoning coats the noodles evenly.
- 3Control
Julienne half a carrot and half an onion as thinly as possible.
Cook them in a lightly oiled pan over medium heat for about 2 minutes, just until they soften and their surface moisture cooks off.
- 4Season
Season the cooked vegetables with a small pinch of salt, then mix them with the seasoned noodles.
Spread the filling out and let it cool well, because hot or steamy filling can tear the seaweed while rolling.
- 5Prep
Cut 5 seaweed sheets in half to make 10 pieces, then place a thin line of filling on each piece.
Roll firmly from the near edge, keeping pressure even, and seal the seam with a little water.
- 6Heat
Mix 100 g frying powder with enough water to make a flowing batter, then coat each roll lightly.
Fry in 160 C oil for 4 to 5 minutes, turning often, until the coating is golden and crisp all over.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Savory glass noodles are wrapped in seaweed then deep-fried in a light batter for a crunchy snack.
- Finish cue
- Fry in 160 C oil for 4 to 5 minutes, turning often, until the coating is golden and crisp all over.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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