Crispy and Delicious Gim-mari (Seaweed Rolls) Made with Leftover Japchae
Transform Leftover Chuseok Japchae into a Special Dish! Super Easy Gim-mari Recipe
Introducing a recipe for crispy and delicious gim-mari that anyone can easily make using leftover japchae from the holidays. Revitalize your leftovers for both taste and practicality!
Main Ingredients- 3 bowls of leftover Japchae
- 5 sheets of Gim (seaweed for kimbap)
- 3 Tbsp Frying mix (tempura flour)
- 1 Tbsp Starch (cornstarch or potato starch)
- 6-7 Tbsp Cold water
- 3 ice cubes
Cooking Instructions
Step 1
First, prepare the ingredients that will be the core of your delicious gim-mari. If you don’t have leftover japchae, refer to a standard japchae recipe and make it yourself. (Reference Recipe ID: @6895804)
Step 2
Gently warm the japchae stored in the refrigerator using a microwave to soften it. However, if you roll it in seaweed while it’s too hot, the seaweed can become wrinkled. It’s best to let it cool down slightly before rolling. Rolling it while it’s still warm makes it easier to shape without tearing the seaweed.
Step 3
Cut the kimbap-sized gim into 4 or 6 equal pieces, depending on your preference, to ensure they fry up nice and crispy. Cutting them into manageable sizes will make them easier to fry.
Step 4
Now, place a generous amount of the slightly cooled japchae onto a sheet of gim. Starting about one-third of the way from the edge, carefully and tightly roll the gim, ensuring it doesn’t tear. As you roll, gently push the japchae inward to prevent any empty spaces, which will result in a neater roll.
Step 5
Once you’ve rolled the gim-mari, place it seam-side down. This will prevent it from unraveling while frying and help maintain its shape.
Step 6
It’s time to make the crispy batter. In a bowl, combine the frying mix and starch. Add cold water and mix roughly with chopsticks. Avoid overmixing; a slightly lumpy consistency, a bit thicker than pancake batter, is ideal.
Step 7
Add ice cubes to the batter for extra crispiness. The ice will keep the batter cold as you fry, contributing to a wonderfully crisp texture. The batter’s consistency should be just a touch thicker than pancake batter.
Step 8
Heat enough oil in a frying pan so that the gim-mari will be about halfway submerged. Coat the prepared gim-mari evenly with the batter. Fry over medium heat until golden brown, turning occasionally to ensure even coloring.
Step 9
As you fry, the batter can become thinner as the ice melts. If the batter gets too watery, add a little more frying mix or starch to maintain the desired consistency. For an even crispier result, you can fry the gim-mari a second time after the initial frying.
Step 10
Once the gim-mari turns a beautiful golden brown, they are ready to enjoy! Savor these special gim-mari made with your leftover holiday japchae. They make a fantastic snack or accompaniment to drinks.
