Chewy Rice Paper Gim-mari (Seaweed Rolls)
How to Make Delicious Rice Paper Gim-mari
Experience the delightful chewy texture of these rice paper gim-mari rolls! They make a fantastic snack, especially when dipped into tteokbokki sauce. The unique chewiness sets them apart from traditional gim-mari, making them a hit with both kids and adults. Let’s get started on this easy and impressive recipe!
Main Ingredients- 40 sheets of rice paper
- 2 sheets of dried seaweed (gim, roasted)
- 1 handful of glass noodles (approx. 50g)
- 1/4 carrot (approx. 30g)
- 1/4 green onion (approx. 20g)
Glass Noodle Seasoning- 1/2 Tbsp minced garlic
- 1 Tbsp white sugar or granulated sugar
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- A little cooking oil for sautéing
- 1/2 Tbsp minced garlic
- 1 Tbsp white sugar or granulated sugar
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- A little cooking oil for sautéing
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak 1 handful (about 50g) of glass noodles in cold water for about 30 minutes. Then, boil them in water for 2-3 minutes, stirring gently to ensure even cooking. Be careful not to overcook them as they can become mushy. Drain the cooked noodles.
Step 2
Thinly julienne the carrot and finely chop the green onion. Heat a pan with a little cooking oil and sauté the julienned carrots until slightly softened, seasoning with a pinch of salt. Cook just until the carrots are tender.
Step 3
In a bowl with the drained glass noodles, add 1/2 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, and the chopped green onion. Mix everything thoroughly to ensure the seasoning is evenly distributed.
Step 4
Add the sautéed carrots to the seasoned glass noodles and mix well. You can also add other vegetables like zucchini or onions if you like. If the noodles are clumped together, it’s helpful to snip them with scissors into bite-sized pieces.
Step 5
Cut each of the 2 sheets of dried seaweed (gim) into 4 equal pieces. This will give you a total of 8 pieces of seaweed.
Step 6
Fill a wide shallow dish with the water used to boil the glass noodles. Briefly dip one sheet of rice paper into the water, front and back, then immediately remove it. Don’t soak it for too long, or it might tear. Gently shake off excess water.
Step 7
Place one piece of the cut seaweed onto the slightly damp rice paper. Then, add a generous portion of the prepared glass noodle filling onto the seaweed. Carefully fold the sides of the rice paper inward, then roll it up tightly from one end to the other, enclosing the filling.
Step 8
Roll the rice paper, starting by folding the front edge over the filling, then folding in the sides, and finally rolling it up tightly to the end, similar to making a spring roll or Swiss roll.
Step 9
Heat a pan with a generous amount of cooking oil over medium heat. Carefully place the rolled gim-mari into the hot oil and fry until golden brown and crispy on all sides. Fry until the rice paper puffs up slightly. Cooking over medium-low heat ensures the filling cooks through.
Step 10
Once fried to a beautiful golden color, remove the gim-mari from the pan and place them on a plate. For an extra flavor boost, you can make a dipping sauce. (Optional) Mix 2 Tbsp cold noodle bibimjang, 1.5 Tbsp ketchup, 1 Tbsp oyster sauce, and a pinch of sesame seeds for a sweet and spicy dip. Dipping these in tteokbokki sauce is also highly recommended!
Step 11
Feel free to adjust the amount of glass noodles to your preference. Adding other vegetables like zucchini or onions during the sautéing process will add more texture and flavor. These are best enjoyed immediately after frying, while they are warm and crispy!
