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Gimmari - Crispy Fried Seaweed Noodle Rolls

Background Info: Gimmari (김말이) is a popular Korean street food and snack that consists of seaweed rolls filled with glass noodles, which are then deep-fried to crispy perfection. The name "Gimmari" translates to "seaweed roll" in Korean: "Mari" means “roll” or “to roll.” "Gim" means dried seaweed.

Ingredients:

  • 50g dangmyeon (Korean glass noodles / sweet potato starch noodles)
  • 5 sheets gim (roasted seaweed / nori)
  • 1 small carrot (julienned)
  • 2 green onions (finely chopped)
  • 1 garlic clove (minced)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp toasted sesame seeds
  • Pinch of black pepper

Batter:

  • 1/2 cup all-purpose flour
  • 1/4 cup potato starch (or cornstarch)
  • 1/2 tsp salt
  • 3/4 cup cold water (adjust for thin batter)
  • Enough neutral oil (like canola or vegetable oil) for deep frying

Instructions:

  1. Cook noodles Boil dangmyeon until soft (~6–7 min). Drain and rinse under cold water. Cut into shorter lengths (~5–7 cm). Season noodles Toss noodles with soy sauce, sesame oil, sugar, garlic, green onion, carrot, sesame seeds, and black pepper. Prepare seaweed Cut each nori sheet into quarters (you’ll get ~4 smaller rectangles per sheet). Roll gimmari Take a small amount of seasoned noodles and place it on one end of a seaweed sheet. Roll tightly like a mini spring roll. Use a dab of water to seal the edge. Make batter Mix flour, starch, salt, and cold water into a thin, smooth batter. Heat oil Heat oil in deep pan to ~170°C / 340°F. Fry gimmari Dip each roll into batter, letting excess drip off, then fry in batches until golden and crispy (~2–3 min).
    Drain on paper towel.
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