Crispy Homemade Gim-mari (Seaweed Rolls)
The Ultimate Guide to Crispy Gim-mari: Twice-Fried for Perfect Crunchiness with Premium Tempura Flour
Love tteokbokki? You know that perfect meal is often incomplete without a side of crispy fried goodness! This recipe is dedicated to making delicious, homemade gim-mari (seaweed rolls) that rival any you’d buy. Perfect for tteokbokki lovers, this guide uses a special twice-frying technique with tempura flour to achieve an incredibly satisfying crunch. Even beginners can follow these detailed steps to create a delightful snack.
Gim-mari Ingredients
- 1 handful of dangmyeon (glass noodles, approx. 50-70g)
- 5 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of black pepper
- 3-4 sheets of gimbap seaweed
- Tempura flour (as needed)
- Water (for batter)
- Carrot (optional, about 1/4 carrot, thinly julienned or finely chopped)
Cooking Instructions
Step 1
First, prepare the glass noodles. Soak 1 handful of dangmyeon in cold water for about 30 minutes until they are well softened. This step is crucial for achieving a chewy texture later on.
Step 2
Once softened, boil the dangmyeon in water for about 6 minutes. Be careful not to overcook, as they can become mushy. They are ready when you can easily pierce them with a chopstick.
Step 3
Drain the boiled dangmyeon thoroughly in a colander. Removing excess water is important to ensure the seasoning adheres well and the fried rolls don’t become soggy.
Step 4
Now, let’s make the seasoning. In a bowl, combine the drained dangmyeon with 5 Tbsp soy sauce, 3 Tbsp sugar, 1 Tbsp sesame oil, and a pinch of black pepper. Gently mix and massage the noodles to ensure they absorb the flavors evenly.
Step 5
For a touch of color and added flavor, you can mix in finely julienned or chopped carrots with the seasoned dangmyeon. However, carrots are optional and can be omitted without affecting the taste.
Step 6
Cut the gimbap seaweed sheets into 4 equal portions. Aim for a size that’s easy to roll and fry. Ensure the cuts are neat for a tidy appearance.
Step 7
Prepare the tempura batter. Place an adequate amount of tempura flour in a bowl and gradually add water while stirring. Aim for a consistency that flows smoothly off a spoon but isn’t too thin. A batter that’s too runny won’t adhere well, while one that’s too thick will result in a heavy coating.
Step 8
Place a portion of the seasoned dangmyeon (and carrots, if using) onto one end of a cut seaweed sheet. Avoid overfilling, as too much filling can cause the seaweed to tear during rolling or frying.
Step 9
Roll the seaweed tightly, just like you would for gimbap. To ensure the roll stays sealed, you can lightly moisten the edge of the seaweed with water before completing the roll.
Step 10
It’s time to fry! Carefully dip each rolled gim-mari into the tempura batter, ensuring it’s evenly coated. You can use chopsticks or tongs to help coat the entire roll.
Step 11
Heat cooking oil to about 170-180°C (340-350°F). Test the oil temperature by dropping a small amount of batter; it should sizzle and float immediately. Gently place the coated gim-mari into the hot oil. Fry them, turning occasionally, until they are golden brown and crisp. Rotating them helps maintain a beautiful, even shape.
Step 12
Once the gim-mari are lightly golden and cooked through, remove them from the oil and place them on a wire rack or paper towels to drain excess oil. This first fry sets the stage for a crispy exterior.
Step 13
For extra crispiness, we’ll fry them a second time! Briefly dip the first-fried gim-mari back into the tempura batter, then return them to the hot oil. Fry for another 1-2 minutes until they are deeply golden brown and exceptionally crispy. This double-frying technique ensures they stay crunchy, even when dipped in tteokbokki sauce.
Step 14
The twice-fried gim-mari will look even more appealing and have a delightful crunch. They should have a rich, golden-brown color all over.
Step 15
And there you have it! Your delicious homemade gim-mari, perfectly crispy on the outside and satisfyingly chewy on the inside, is ready to enjoy! Serve them with tteokbokki or your favorite Korean snacks. ^^
