Recipe: Kimali

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.

Ingredients:

• 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

Preparation Method:

1. In a large bowl, add all ingredients for batter and let sit.
2. Boil Korean glass noodles according to instructions on the packaging and cut into 1 inch long pieces.
3. In a large bowl, add in cooked noodles, carrots and garlic chives into a mixing bowl. Mix well.
4. Next, add the sauce mix into the bowl and try to coat all the ingredients. It’s best to use your hands.
5. 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.
6. Brush some water on the edges of the seaweed to make sure they stick better together.
7. Once you have all your seaweed rolled up, dip them in the batter bowl to coat.
8. 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!

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