Crispy & Chewy Gim-mari Fries
How to Make Gim-mari Fries with Instant Noodles
Late at night, when you’re craving a snack but tired of plain instant noodles, try making Gim-mari fries! These deep-fried seaweed rolls filled with noodles are perfect for munching on while studying or as a delicious beer snack. Enjoy this nostalgic treat!
Ingredients- 1 packet instant noodles
- Tempura flour, as needed
- 2 sheets dried seaweed (gim) for kimbap
Cooking Instructions
Step 1
First, prepare the instant noodles. Noodles without soup are easiest to work with. If using soup noodles (e.g., Shin Ramyun), cook them until the broth is almost completely evaporated, and use only about half the seasoning packet to avoid making the filling too salty.
Step 2
Cut one sheet of dried seaweed into four equal pieces. Place a portion of the cooked noodles onto each seaweed piece, shaping them gently. Then, roll the seaweed around the noodles. It’s easier to handle if you let the noodles cool slightly before rolling.
Step 3
In a bowl, mix tempura flour with cold water to create a batter. For extra crispiness, add a few ice cubes to the batter – this helps create a lighter, crispier crust. The batter should be thick enough to coat the noodles well but not too dense. Dip each seaweed roll into the batter, ensuring it’s fully coated. Carefully place the coated rolls into oil heated to 170-180°C (340-350°F) and fry until golden brown. For maximum crispiness, fry them twice! Briefly remove them after the first fry, let them cool slightly, then fry them again.
Step 4
Once perfectly golden and crispy, transfer the Gim-mari fries to a paper towel-lined plate to drain excess oil. Your delicious Gim-mari fries are ready to be enjoyed! Serve them with your favorite dipping sauce like soy sauce or ketchup.
