Crispy and Delicious Gim-mari (Seaweed Rolls)
Master the ‘Gim-mari’ Recipe: A Perfect Guide to Making Crispy Seaweed Rolls That Rival Hongdae’s Famous Mimi! The Fantastic Harmony of Chewy Glass Noodles and a Crunchy Batter!
A beloved Korean snack for all ages! Gim-mari is perfect as a treat for kids or a delicious accompaniment with drinks for adults. Make these tasty seaweed rolls at home!
Gim-mari Ingredients
- 5 sheets of gimbap seaweed
- 1 handful of glass noodles (approx. 80-100g)
- 1/3 medium carrot
- A bunch of chives
Glass Noodle Seasoning
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp perilla oil (deulgireum)
Crispy Batter
- 100g tempura powder (approx. 1/2 cup)
- 100g Korean pancake mix (buchim garu, approx. 1/2 cup)
- 150g cold water (approx. 3/4 cup)
- A few ice cubes
Dipping Sauce
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- A little sesame seeds
- 1 chili pepper (optional, deseeded and finely chopped)
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp perilla oil (deulgireum)
Crispy Batter
- 100g tempura powder (approx. 1/2 cup)
- 100g Korean pancake mix (buchim garu, approx. 1/2 cup)
- 150g cold water (approx. 3/4 cup)
- A few ice cubes
Dipping Sauce
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- A little sesame seeds
- 1 chili pepper (optional, deseeded and finely chopped)
- 3 Tbsp water
- 3 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- A little sesame seeds
- 1 chili pepper (optional, deseeded and finely chopped)
Cooking Instructions
Step 1
First, bring a pot of water to a boil for cooking the glass noodles. Finely julienne 1/3 medium carrot and chop the washed chives into 2-3 cm lengths.
Step 2
Heat 1 Tbsp of cooking oil in a pan. Add the julienned carrots and 1/3 tsp of salt, then stir-fry briefly until the carrots are slightly softened, enhancing their savory flavor. Don’t overcook them.
Step 3
Once the water is boiling vigorously, add the glass noodles and cook for about 6 minutes to achieve a chewy texture. Be mindful of the cooking time to prevent them from becoming mushy.
Step 4
Immediately drain the cooked glass noodles and rinse them under cold running water to cool them down. Drain thoroughly in a colander to remove excess water. Leftover moisture can make the batter soggy.
Step 5
Now, it’s time to stir-fry the drained glass noodles. Reheat the pan and add 2 Tbsp of olive oil.
Step 6
Add the drained glass noodles to the pan and incorporate 2 Tbsp of soy sauce, the key to their flavor.
Step 7
Add 2 Tbsp of sugar and stir-fry over medium-low heat for about 2 minutes, ensuring the seasoning is evenly distributed. Watch out to prevent the noodles from burning.
Step 8
Combine the stir-fried glass noodles with the pre-stir-fried carrots.
Step 9
Add the chopped chives,
Step 10
and 2 Tbsp of perilla oil for a nutty aroma. Mix everything together evenly to create the glass noodle filling. Taste and add a little more soy sauce if needed.
Step 11
The gimbap seaweed sheets are too large as they are. Cut each sheet into quarters (dividing each into 4 smaller rectangles) for easier handling when making the gim-mari. This makes rolling much more manageable.
Step 12
Place a portion of the glass noodle filling onto a piece of seaweed and roll it up tightly to prevent it from unraveling. Adjust the amount of filling so it’s easy to roll.
Step 13
Once rolled, place the gim-mari with the seam side down to help it stay sealed during frying. This prevents it from coming apart in the hot oil.
Step 14
Now, let’s make the crispy batter. In a bowl, combine 100g of tempura powder (approx. 1/2 cup) and 100g of Korean pancake mix (buchim garu, approx. 1/2 cup). (Mixing in buchim garu adds extra crispiness and a delightful savory flavor.)
Step 15
Pour in 150g of cold water (approx. 3/4 cup). You might need to adjust the water amount slightly depending on the flour type and humidity. Aim for a consistency that’s neither too thick nor too thin.
Step 16
Add a few ice cubes to the batter to make the fried rolls extra crispy. As the ice melts, it keeps the batter cold, which enhances crispiness.
Step 17
Whisk the batter until it’s smooth and has a pouring consistency – it should flow easily but not be watery. An overly thick batter can result in a greasy texture.
Step 18
Time to make the dipping sauce for the gim-mari. In a small pot, combine 3 Tbsp of water.
Step 19
Add 3 Tbsp of soy sauce.
Step 20
Add 1 Tbsp of vinegar for a touch of acidity,
Step 21
and 1/2 Tbsp of sugar for sweetness.
Step 22
Add a little sesame seeds for nutty flavor,
Step 23
and if you like a bit of heat, add 1 deseeded chili pepper, finely chopped. Stir all ingredients together well.
Step 24
Pour a generous amount of oil into a pot for deep-frying and heat over medium heat. The oil temperature should be around 170-180°C (340-350°F) – a drop of batter should sizzle and float immediately. If the oil is too cool, the gim-mari will absorb too much oil; if it’s too hot, the outside will burn before the inside cooks.
Step 25
Dip the prepared gim-mari rolls into the batter, ensuring they are fully coated. Gently turn them to coat the entire roll evenly with the batter.
Step 26
Carefully place the battered gim-mari into the hot oil, making sure they don’t touch each other to achieve maximum crispiness. Fry, turning occasionally, until golden brown and crispy (about 3-4 minutes).
Step 27
Remove the golden-brown gim-mari from the oil, drain on paper towels, and serve with the prepared dipping sauce for a perfect presentation. Your delicious gim-mari is ready!
Step 28
Enjoy your homemade gim-mari today! Bon appétit!^^
