Crispy Gim-mari Bread
Crispy Fried Gim-mari Rolled in Soft Bread Recipe
An idea sparked while eating gim (seaweed)! What if gim was inside bread? This is how this special Gim-mari Bread was born. To prevent the gim from becoming soggy, I created crispy fried gim-mari rolls and tucked them snugly inside the bread dough before baking. The result is a delightful bread where the savory crispiness of the gim-mari perfectly complements the soft texture of the bread. It’s a truly delicious Gim-mari Bread! Let’s make this unique snack or brunch item!
Makes 9 servings- 9 servings
Crispy Gim-mari Ingredients- 1 handful glass noodles (about 50g)
- 1/4 carrot (about 30g)
- 1/2 onion (about 60g)
- 3 sheets roasted seaweed (gim)
- 1/2 Tbsp soy sauce
- 1/2 tsp sugar
- Pinch of black pepper
- 1 tsp sesame oil
- 4 Tbsp tempura flour
- Plenty of cooking oil (for frying)
Soft Bread Dough Ingredients- 250g all-purpose flour (Korean medium gluten flour recommended)
- 25g organic sugar
- 2/3 tsp salt
- 1 egg (room temperature)
- 1 and 1/3 tsp instant dry yeast
- 110g milk (lukewarm)
- 25g oil (vegetable oil)
- 2 Tbsp breadcrumbs
- Pinch of dried parsley (for garnish)
Dipping Sauce- 1 Tbsp whole grain mustard
- 2 Tbsp mayonnaise
- 1 tsp maple syrup
- Pinch of black pepper
- 1 handful glass noodles (about 50g)
- 1/4 carrot (about 30g)
- 1/2 onion (about 60g)
- 3 sheets roasted seaweed (gim)
- 1/2 Tbsp soy sauce
- 1/2 tsp sugar
- Pinch of black pepper
- 1 tsp sesame oil
- 4 Tbsp tempura flour
- Plenty of cooking oil (for frying)
Soft Bread Dough Ingredients- 250g all-purpose flour (Korean medium gluten flour recommended)
- 25g organic sugar
- 2/3 tsp salt
- 1 egg (room temperature)
- 1 and 1/3 tsp instant dry yeast
- 110g milk (lukewarm)
- 25g oil (vegetable oil)
- 2 Tbsp breadcrumbs
- Pinch of dried parsley (for garnish)
Dipping Sauce- 1 Tbsp whole grain mustard
- 2 Tbsp mayonnaise
- 1 tsp maple syrup
- Pinch of black pepper
- 1 Tbsp whole grain mustard
- 2 Tbsp mayonnaise
- 1 tsp maple syrup
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the crispy gim-mari filling for the bread. Wash and peel the onion and carrot, then julienne them into approximately 0.5cm thick strips. Boil the glass noodles in water for about 6 minutes until cooked. Drain the cooked noodles and rinse them under cold water to remove excess starch. Drain them thoroughly in a colander.
Step 2
Heat a pan over medium heat. Add the julienned onions and carrots and stir-fry until they soften slightly. Add the drained glass noodles to the pan and stir-fry together with the vegetables. Season with soy sauce to your preference, then add black pepper and sesame oil for added flavor. Continue to stir-fry until the mixture is well combined and glossy.
Step 3
Carefully cut the roasted seaweed sheets into approximately quarter pieces using a knife or a cutting board. Place a portion of the cooked filling mixture onto one end of a piece of seaweed. Roll the seaweed tightly around the filling to create a neat roll. If the seaweed is too brittle and difficult to roll, lightly dampen the edges with water; this will make it more pliable and help it stick together.
Step 4
Now, let’s prepare the coating for the gim-mari. In a bowl, place the tempura flour and gradually add water, whisking to create a thin batter. Dip each rolled gim-mari into the batter, ensuring it is evenly coated. Heat a generous amount of cooking oil in a deep pan to about 170°C (340°F). Carefully place the battered gim-mari into the hot oil and fry until golden brown and crispy on all sides. For an extra crispy texture, you can fry them twice: fry until golden, remove to a rack to cool slightly, then fry again.
Step 5
Time to make the bread dough! If using a bread maker, add the liquid ingredients first (milk, egg, oil), then add the salt and sugar on opposite sides of the bread pan, followed by the flour. Make a small well in the center of the flour and add the instant dry yeast. Select the ‘dough’ program and let the bread maker knead the dough until it’s smooth and elastic. (Hand kneading is also an option!). If kneading by hand, combine the liquid ingredients in a bowl, add the other ingredients in order, and mix with a spatula or your hands until a cohesive dough forms. Transfer to a lightly floured surface and knead for about 15 minutes until the dough is smooth and elastic. The dough consistency can vary depending on the flour and environment, so adjust with a little more flour or water if needed.
Step 6
Once the dough is ready, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it undergo its first rise (bulk fermentation) in a warm place for about 1 hour, or until doubled in size. You can use your bread maker’s ‘ferment’ function, the oven’s proof setting, or place it over a bowl of warm water. To check for readiness, gently poke the dough with a floured finger; if the indentation remains or springs back slightly, the first rise is complete.
Step 7
After the first rise, gently punch down the dough on a lightly floured surface to release the air. Divide the dough into 9 equal portions, each weighing about 54g. Shape each portion into a ball, cover them with a damp cloth or plastic wrap, and let them rest at room temperature for 15-20 minutes. This intermediate proof (bench rest) allows the gluten to relax, making the dough easier to shape.
Step 8
After the intermediate proof, gently deflate the dough again and shape it into the desired form. Stretch each piece of dough into a long oval shape. Place one of the prepared crispy fried gim-mari rolls in the center of the stretched dough. Carefully wrap the dough around the gim-mari, enclosing it completely. Pinch the seam firmly to seal the dough, ensuring the gim-mari won’t escape during baking.
Step 9
Lightly mist the surface of the shaped breads with water using a spray bottle. This will help the toppings adhere. Mix the breadcrumbs and dried parsley flakes in a small bowl, then evenly coat the tops of the breads with this mixture. The parsley adds a lovely color and fragrant touch.
Step 10
Place the shaped breads onto a baking sheet lined with parchment paper, leaving some space between them. Let them undergo their second rise (final proof) in a warm place for about 40 minutes to 1 hour, or until they have increased in size by about 70%. Preheat your oven to 180°C (350°F). Bake for approximately 15 minutes, or until the tops are golden brown and the bread is cooked through. Your delicious Gim-mari Bread is now ready! Once cooled slightly, serve with the prepared dipping sauce for an extra layer of flavor.
