Crispy Enoki Mushroom Gimmari (Seaweed Rolls)
Chef Jang Min-ho’s Enoki Mushroom Gimmari Recipe from ‘Pyeonstorang’: Easy Home Cooking Method
Here’s how to easily make Chef Jang Min-ho’s popular Enoki Mushroom Gimmari, featured on the TV show ‘Pyeonstorang,’ in a small batch at home. Enjoy a crispy exterior and chewy interior with these delightful rolls – perfect as a snack or appetizer.
Main Ingredients- 1 pack (approx. 150g) fresh enoki mushrooms
- 1/2 sheet of gimbap seaweed
- 2 Tbsp튀김가루 (fried food flour)
- 1 Tbsp potato starch
- Pinch of salt (optional)
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare 1 pack of enoki mushrooms and 1/2 sheet of gimbap seaweed. Cut the gimbap seaweed in half lengthwise for easier handling.
Step 2
Trim the bottom end of the enoki mushrooms slightly, or just the very root. It’s best to brush off any dirt or debris from the surface rather than washing them, as excess moisture can make the fried coating soggy and cause oil splattering during frying. Be cautious.
Step 3
Cut the enoki mushrooms to roughly match the length of the seaweed sheet. You can adjust the amount of enoki mushrooms to control the thickness of your enoki mushroom rolls.
Step 4
Place the prepared enoki mushrooms onto the seaweed sheet. Lightly moisten the edge of the seaweed with a little water, then tightly roll the enoki mushrooms to prevent them from scattering. Ensure the mushrooms are layered evenly.
Step 5
After rolling, carefully moisten the end of the seaweed with water and press firmly. This ensures the roll is sealed and won’t come apart during frying.
Step 6
Cut the tightly rolled enoki mushroom seaweed rolls into bite-sized pieces, about 2-3 cm thick. Cutting them too thin might cause them to break apart, so aim for a moderate thickness.
Step 7
Now, let’s prepare the batter. Measure out 2 tablespoons of fried food flour.
Step 8
Add 1 tablespoon of potato starch to the flour in a bowl and mix them thoroughly. The potato starch will help achieve an extra crispy texture.
Step 9
Coat the cut enoki mushroom rolls evenly with the flour mixture, on all sides. Gently shake off excess or lightly pat it on to ensure an even coating. (Tip: Adding a pinch of salt to the flour mixture can enhance the flavor.)
Step 10
Pour enough cooking oil into a frying pan to generously cover the bottom and heat it over medium heat. Once the oil is shimmering, carefully add the coated enoki mushroom rolls one by one. (Tip: For small batches, you can tilt the pan to gather the oil, allowing you to fry with less oil.)
Step 11
Once the bottom side turns golden brown, gently flip the rolls using tongs. Continue to fry, flipping occasionally, until all sides are evenly golden and crispy.
Step 12
When the enoki mushroom rolls are evenly golden brown and crispy all around, they are ready! Remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm and enjoy!
