Recipe: Gimmari Twigim

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)
  • Salt
  • Ground Black Pepper
  • 4 Sheets of Laver
  • 2 ½ Cups of Deep-frying Oil
  • 2 Tbsp of All-Purpose Flour
• Batter
  • 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)

Preparation Methods:

1. 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.
2. 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.
3. After the glass noodles have cooled down, use a pair of scissors to cut the boiled glass noodles finely.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. The dish is ready! The dish is best served hot with the sauce as a dipping.