Image Credit: Korea House
Also known as gimmari, these seaweed rolls are a popular street food in Korea. What’s not to like about this savoury, fried roll? If you’re in the mood for some, give this Recipe Kimali a try.
For the filling:
- 8 seaweed sheets, cut into halves
- 1 fistful Korean glass noodles
- 1/3 carrot (small size), julienned
- 10 stalks garlic chives, chopped in little finger lengths
- Some cooking oil for deep frying
For the sauce
- 1 Tbsp soy sauce
- 1 tsp fine sea salt
- 1/4 tsp sesame oil
- A few sprinkles of ground black pepper
For the batter
- 1/2 cup all-purpose flour, sifted
- 1/2 cup potato starch or corn starch, sifted
- 1/4 tsp fine sea salt, sifted
- 3/4 cup water
- In a large bowl, add all ingredients for batter and let sit.
- Boil Korean glass noodles according to instructions on the packaging and cut into 1 inch long pieces.
- In a large bowl, add in cooked noodles, carrots and garlic chives into a mixing bowl. Mix well.
- Next, add the sauce mix into the bowl and try to coat all the ingredients. It’s best to use your hands.
- On a clean surface, set one sheet of seaweed and place a small amount of glass noodle and vegetable mix onto it. Roll up the seaweed sheet.
- Brush some water on the edges of the seaweed to make sure they stick better together.
- Once you have all your seaweed rolled up, dip them in the batter bowl to coat.
- In a wok on medium-high heat, drop in a small amount of batter to test if the oil is hot enough. Once ready, fry the rolls for 2-3 minutes. Drain them on kitchen towels once done.
There you have it! The super-easy Recipe Kimali. For an added crispiness, try the double-fry method by dipping the cooked and cooled rolls in the batter and fry on high heat for a minute. Its best enjoyed with a dipping sauce of your choice!
If you’re too lazy to step into the kitchen, check out the foodpanda app to have your favourite Korean dishes delivered to your doorstep.