Crispy Gim-mari (Seaweed Rolls) Made with Leftover Japchae
A Delicious Recipe for Gim-mari Using Leftover Japchae After a Feast
Do you have leftover japchae after a holiday or party? Don’t throw it away! This recipe transforms leftover japchae into a fantastic snack: gim-mari튀김 (crispy seaweed rolls). The flavor is richer and more wholesome than store-bought gim-mari. Give your leftover food a delicious new life! 🙂
Gim-mari Ingredients- Leftover Japchae 400g
- Gimbap seaweed sheets 2 sheets
- Frying powder 65g
- Water 100ml
- Plenty of cooking oil for frying
Cooking Instructions
Step 1
First, let’s make the frying batter. In a bowl, combine 65g of frying powder and 100ml of water. Whisk until smooth and lump-free. Avoid overmixing to ensure a crispier coating!
Step 2
The batter consistency is key. It shouldn’t be too thick, or it won’t coat the ingredients well, and not too thin, or the coating will be flimsy. The ideal consistency is when it drips slowly but has a slight body – like it’s falling with a gentle ‘plop’. (You can adjust by adding a little more water or frying powder.)
Step 3
Prepare 400g of your leftover japchae. If the noodles or vegetables are too long, cut them into smaller, bite-sized pieces with scissors. This helps the filling stay neatly inside the seaweed roll and prevents it from falling out during frying.
Step 4
Take 2 sheets of gimbap seaweed. Cut each sheet lengthwise into 3 equal strips. This will give you smaller pieces to work with.
Step 5
Now, cut each of those strips in half crosswise, resulting in a total of 12 smaller seaweed pieces. These smaller pieces are perfect for rolling the japchae filling tightly.
Step 6
Place one small seaweed piece on your work surface. Add a portion of the chopped japchae onto the seaweed. Don’t overfill; aim to cover about two-thirds of the seaweed to make rolling easier.
Step 7
Roll the seaweed tightly around the japchae filling. Ensure it’s firm so the filling doesn’t escape during frying. Place the seam side down. The natural stickiness of the japchae noodles will help seal the seaweed roll closed.
Step 8
Dip each rolled gim-mari into the prepared frying batter, ensuring it’s fully coated. Gently shake off any excess batter so you have a nice, even coating.
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the battered gim-mari into the hot oil. Roll them gently to ensure they fry evenly and turn a beautiful golden brown. Fry until crispy and golden – you’ll hear a lovely sizzle!
Step 10
Voilà! Your delicious, crispy gim-mari made with leftover japchae is ready! Enjoy them hot for the ultimate crunchy exterior and flavorful interior. They’re great dipped in soy sauce or ketchup. Make the most of your leftovers with this fantastic recipe!
