Crispy Gim-mari (Seaweed Rolls) from Leftover Japchae
How to Make Crispy Gim-mari Using Leftover Japchae: A Delicious Way to Repurpose Leftovers
Don’t just reheat leftover japchae! Transform it into delightful, crispy gim-mari. This recipe offers a fantastic way to give your leftover noodles a second life, perfect as a snack or appetizer.
Main Ingredients- Leftover Japchae, 300g
- Roasted Seaweed Sheets (Gim), 2 sheets
- Egg, 1
- Tempura Flour, 1/2 cup (approx. 50g)
- All-Purpose Flour, 1/2 cup (approx. 50g)
- Water (to adjust batter consistency)
- Salt, 1 pinch
Cooking Instructions
Step 1
Don’t let your leftover japchae go to waste! Today, we’re transforming it into everyone’s favorite crispy gim-mari. Experience the magic of giving leftover ingredients a delicious new life!
Step 2
Here are the ingredients you’ll need: approximately 300g of leftover japchae, 2 sheets of roasted seaweed (gim), 1 egg, and 1/2 cup each of tempura flour and all-purpose flour. A 1:1 ratio of tempura flour to all-purpose flour is recommended for optimal crispiness. You’ll also need water to thin the batter and a pinch of salt.
Step 3
First, lay a sheet of seaweed flat. Spread a portion of the leftover japchae along one edge, similar to how you’d start rolling a kimbap. Be careful not to overfill, as this can make rolling difficult. Lightly dampen the opposite edge of the seaweed with your fingertip; this acts as glue to seal the roll and prevent it from unraveling.
Step 4
Carefully roll the seaweed up with the japchae inside, then slice it into manageable pieces, about 2 to 3 cm thick. Slicing them too thinly might cause them to break apart during frying, so maintaining a good thickness is key.
Step 5
Now, let’s make the batter. In a bowl, crack the egg and whisk it. Add the tempura flour, all-purpose flour, and a pinch of salt. Gradually add water while mixing until you achieve a smooth batter. The batter shouldn’t be too thick (which would result in a heavy coating) or too thin (which would slide off). It should flow smoothly, like thin pancake batter. Dip the cut japchae rolls into the batter, ensuring they are evenly coated.
Step 6
Heat a generous amount of oil in a pan over medium-low heat. Carefully place the battered gim-mari into the hot oil. Fry them until they are golden brown and crispy on all sides. You’ll know they’re ready when the batter turns a beautiful golden hue and sounds delightfully crisp. Be mindful of the oil temperature; too high and the outside will burn before the inside is cooked.
Step 7
Once fried to perfection, transfer the gim-mari to a wire rack or paper towels to drain any excess oil. Voilà! You have delicious, crispy gim-mari with a tender interior. Enjoy these wonderful rolls made from leftover japchae – they’re fantastic as a snack or a delightful accompaniment to drinks!
