Crispy Golden Gim-mari Fritters
The Ultimate Snack! Make Crispy Gim-mari Fritters at Home
These crispy gim-mari fritters are perfect as a delightful snack for kids or a savory accompaniment with drinks for adults! Featuring chewy glass noodles and crunchy vegetables wrapped in seaweed and deep-fried to perfection, they boast a satisfyingly crisp exterior and tender interior. They’re especially delicious when dipped into a spicy tteokbokki sauce, but equally delightful on their own. You can easily recreate this popular street food favorite in your own kitchen. Ready to get started?
Main Ingredients
- 100g rehydrated glass noodles
- 1/3 carrot
- 1/4 onion
- A small amount of green onion (green parts)
- Seaweed sheets cut into quarters (for kimbap)
Batter and Seasoning
- 1/2 paper cup breadcrumbs
- 1/2 paper cup frying mix (tempura flour)
- 1/4 paper cup potato starch
- 1 paper cup water
- 1 egg
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (optional)
- Vegetable oil for frying
- 1/2 paper cup breadcrumbs
- 1/2 paper cup frying mix (tempura flour)
- 1/4 paper cup potato starch
- 1 paper cup water
- 1 egg
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (optional)
- Vegetable oil for frying
Cooking Instructions
Step 1
Prepare all your ingredients meticulously. For the glass noodles, it’s best to soak them in cold water beforehand or in hot water for about 30 minutes until softened.
Step 2
Wash the carrot, peel it, and then finely mince it. Mincing them into small pieces is important, especially if children will be enjoying them.
Step 3
Peel and thinly slice the onion. Slicing them thinly ensures they cook quickly and add a nice texture.
Step 4
Heat a lightly oiled pan over high heat. Add the minced carrot and sliced onion and stir-fry quickly for about 3 minutes. Stir-frying helps to remove moisture, making the final fritters crispier. Transfer the sautéed vegetables to a separate bowl to cool.
Step 5
Wash and finely chop the green parts of the green onion. Add these to the cooled sautéed carrots and onions.
Step 6
In a pot, add enough water to cover the rehydrated glass noodles and boil over high heat for about 5 minutes, or until the noodles are translucent and tender.
Step 7
Drain the cooked glass noodles in a colander. While still warm, cut them into bite-sized pieces (about 2-3 cm) using scissors. Combine these with the sautéed vegetables and chopped green onions. Season with a pinch of salt, a pinch of black pepper, 2 tablespoons of sesame oil, and 1 tablespoon of toasted sesame seeds (if using). Mix everything gently by hand. Taste and adjust seasoning if needed.
Step 8
Cut the kimbap seaweed sheets into quarters. Place a quarter sheet on a clean surface with the rough side facing up. Lay a portion of the noodle filling along the edge of the seaweed. Roll it up tightly, similar to making kimbap.
Step 9
Continue to roll the filling tightly within the seaweed sheet until the end. You can moisten the very edge of the seaweed with a little water to help seal the roll securely.
Step 10
Lightly dust the rolled gim-mari with a bit of frying mix (tempura flour). This helps the batter adhere better during frying, contributing to a crispier coating.
Step 11
In a mixing bowl, combine 1/2 paper cup of frying mix, 1/2 paper cup of breadcrumbs, 1/4 paper cup of potato starch, 1 egg, and 1 paper cup of water. Whisk together until you have a smooth batter of moderate consistency – not too thick, not too thin. Ensure there are no lumps.
Step 12
Dip each gim-mari roll, which has been dusted with frying mix, into the prepared batter. Ensure the entire roll is evenly coated with the batter.
Step 13
Heat a generous amount of vegetable oil in a deep pan or pot over medium heat to about 170°C (340°F). Carefully place the battered gim-mari into the hot oil and fry for about 3 minutes, until the exterior is set and lightly firm. Remove the gim-mari from the oil and let the excess oil drain off briefly.
Step 14
After draining, return the gim-mari to the hot oil, this time over high heat. Fry for an additional 1-2 minutes, turning occasionally, until they turn a beautiful golden brown and become perfectly crispy. Once done, remove them and place them on a wire rack or paper towels to drain any remaining oil. Enjoy immediately for the best crispy texture!
