The Gimmari Twigim is a delicious dish that originated from Korea. The dish features a deep-fried seaweed spring roll and it is a simple version of Japchae (Korean glass noodles). The rolls is crunchy on the outside and chewy on the inside.
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Ingredients (4 servings):
- 50g of Sweet Potato Glass Noodles (Dangmyun)
- 30 g of Carrot (Minced)
- 30 g of Zucchini (Minced)
- 30 g of Yellow Onion (Minced)
- Ground Black Pepper
- 4 Sheets of Laver
- 2 ½ Cups of Deep-frying Oil
- 2 Tbsp of All-Purpose Flour
- 4 Tbsp of All-Purpose Flour
- 3 Tbsp of Ice Cold Water
- ½ Tbsp of Dried Parsley
- Salt (A Pinch)
- Dipping Sauce
- 1 Tbsp of Soy Sauce
- ¼ tsp of Sesame Oil
- Ground Black Pepper (A Dash)
- Start making the dish by first preparing the dipping sauce. In a small mixing bowl, combine soy sauce, sesame oil and ground black pepper. Stir well and then set it aside.
- The next step is to prepare the glass noodles by soaking the glass noodles in a large bowl filled with water for more than 30 minutes. Then, boil the glass noodles for about 3 minutes. Drain the water through a sieve and then set the glass noodles aside for it to cool down.
- After the glass noodles have cooled down, use a pair of scissors to cut the boiled glass noodles finely.
- Use a medium bowl and then add the glass noodles with all of the vegetables inside the bowl. Mix the ingredients well and then season with salt and ground black pepper.
- Then, put a sheet of laver on a plate and then place the prepared filling on top of the laver. Take one end of the laver and then roll the laver well. Use a brush to smear some water to seal the laver. Slice the rolled laver evenly into 3 parts and then set it aside. Repeat the process for all of the lavers.
- In a small bowl, add the all-purpose flour and coat each of the laver rolls. Shake off the excess flour and then set it aside.
- To make the batter, mix the flour, cornstarch, ice-cold water, dried parsley and salt in a large bowl. Mix well and then dip the laver rolls in the butter mixture.
- In a deep skillet, heat the oil and then drop the battered laver roll pieces to be fried twice. It should be on medium heat and ensure that the laver is a golden brown colour. Remove the excess oil by placing the laver on a paper towel.
- The dish is ready! The dish is best served hot with the sauce as a dipping.