Gimmari
Gimmari, from above
VegVeganKorea

Gimmari

Glass noodles rolled in laver, battered and fried. Crunchy, chewy, dunkable.

40 minTime
4 gProtein each
mildSpice
Fried seaweed rolls2 chapters · 1 min read

Make it your way

Grandma's wayLaver rolls filled with glass noodles, battered and fried.
The original
381kcalsame
4 gproteinsame
2 gfibresame
40minutessame

Gimmari.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet potato glass noodles (glass noodles, cellophane noodles)100 g, cooked and drained
Carrota little, finely chopped
Spring onion (green onion, scallion)2 stalks, finely chopped
Soy sauce1 tbsp
Sesame oil1 tsp
Black peppera pinch
Salta pinch
Nori sheets4 sheets, halved
Maida (all-purpose flour, plain flour)⅔ cup
Cornflour (cornstarch)2 tbsp
Water½ cup ice cold
Cooking oil (vegetable oil)for frying, about 80 g absorbed

Method

4 steps
  1. 1Cut cooked noodles short and toss with carrot, spring onion, soy, sesame oil, pepper and salt.
  2. 2Lay a line of noodles on a half laver sheet and roll tightly; seal with water and cut in two.
  3. 3Whisk flour, cornflour and ice water into a thin batter.
  4. 4Dip rolls in batter and fry at 175 C for 3 minutes, turning, then drain.
Serve it like this

Pile the rolls in a basket and serve hot with tteokbokki sauce or soy vinegar for dipping.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Gimmari: a bread or rice, a side, something to drink and something sweet.

With a main Eomuk guk30 min
On the side Chicken mu15 min
On the side Kkaennip jeon40 min
A little snack Tteokbokki25 min
A little snack Yachae twigim30 min
A little snack Sundae90 min
To drink Misutgaru latte5 min
To drink Omija cha10 min
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