Crispy Seaweed Roll Gimmari Recipe

This is the Korean street-food dish I crave the most! I know deepfrying can sometimes feel like such a faff – sorry – but I am such a sucker for fried food. The naturally briny umami flavour of seaweed that blankets slippery noodles, is the understated star that makes this dish so special. Lightly seasoned noodles lifted with a gentle touch and almost floral aroma of white pepper, the simple flavours and textures come together so harmoniously. It is such an addictive bite, especially when served alongside tteokbokki.

This recipe is extracted from Pocha by Su Scott (Quadrille, £27), Photography by Toby Scott

TRY: Check out Su Scott's recipes for Salted Soy Sauce Caramel Bites Ganjang Caramel & Northern-Style Kimchi Dumpling (Ibuksik Kimchi Mandu)!

Ingredients for Crispy Seaweed Roll Gimmari

  • 3 sheets of seaweed, 18x20cm (7x8in)
  • Plain flour, for dusting
  • Vegetable oil, for deep-frying

For the filling

For the batter

 For the dipping sauce 

  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp water
  • 1 tsp golden granulated sugar
  • 1 hot green chilli, sliced

How to make Crispy Seaweed Roll Gimmari 

  1. Soak the dangmyeon in cold water for 20 minutes, then drain.
  2. Make the dipping sauce by mixing together all the ingredients in a small bowl and combining well. Set aside until needed.
  3. Bring a pan of water to the boil. When the water is rapidly boiling, drop in the pre-soaked noodles and cook according to the packet instructions.
  4. Once done, drain and rinse under cold water a few times, then drain fully. Use your hand to gently squeeze the water out of the noodles as much as you can. Roughly cut the noodles once or twice using kitchen scissors. Leave to stand in the colander for 5 minutes to dry out fully before transferring to a mixing bowl.
  5. Add the rest of the filling ingredients to the mixing bowl and toss to combine, preferably by hand. Check the seasoning and adjust with more salt, if needed.
  6. To form the seaweed rolls, place a sheet of seaweed on a chopping board shiny-side down with a longer edge nearest to you. Spread about one-third of the seasoned noodle mixture onto the seaweed, leaving a 1cm (1/2in) gap on the edge closest to you and a small gap on each side. Gently lift the closest edge of the seaweed and, in one smooth motion, confidently lift the edge and fold to encase the filling, tucking and pulling gently to keep it tight. Roll away from you until you reach the end. You may want to brush a little water at the end to help the seaweed stick. Transfer to a tray and repeat with the remaining ingredients.
  7. Rest the rolls for 20 minutes at room temperature, during which time the noodles will swell and plump. Using kitchen scissors or a knife, cut each roll into three equal pieces (about 7cm/ long). Lightly dust the rolls with plain flour.
  8. Make the batter by combining both flours with the salt, and turmeric if using, in a mixing bowl. Gradually pour in the cold water, whisking to combine.
  9. Prepare a cooling rack set over a roasting tray. Fill a large, heavy-based saucepan with enough vegetable oil to submerge the spring rolls but come no more than three-quarters of the way up the pan. Heat the oil to 170ºC.
  10. When the oil reaches the right temperature, using tongs or chopsticks, hold a flour-dusted seaweed roll firmly, plunge it in the batter and swish it around gently to coat. Don’t worry if it’s not looking smooth and even; it doesn’t need to be thick. Carefully lower the batter-dipped roll into the pan, then do the same with the next roll. Fry each roll for 3 minutes, gently moving them around to keep them separate and making sure you don’t overcrowd the pan. Once each roll is lightly golden (rice flour makes them remain relatively pale golden in colour) and cooked through, transfer it to the cooling rack to drain off any excess oil.
  11. When all the rolls are cooked, serve warm with the dipping sauce (you can slice the rolls into even smaller bite-sized pieces, if you like).
© Speciality Cooking Supplies Limited 2024

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