Korean Crispy Seaweed Rolls (Gimmari)

Instructions

1. 1

   Slice 40 g of scallions into 2 cm pieces. Cut 4 nori seaweed sheets in half to create 8 rectangles. Prepare a wide shallow bowl for batter mixing and set a large nonstick frying pan on the stove ready for shallow frying. Measure out all liquid ingredients before starting.

2. 2

   Bring 1 liter of water to a boil in a pot. Add 100 g sweet potato glass noodles and cook over medium-high heat for 6 minutes until tender. Drain well, rinse under cold water, and chop into 4 cm noodles. Toss in a bowl with 30 ml soy sauce, 15 ml sesame oil, and the scallions.

3. 3

   Lay a sheet of nori rough-side up. Place 2 tablespoons of seasoned noodles along the bottom edge. Roll up tightly into a log, dabbing the top seam with a little water to seal properly. Repeat to form 8 tight rolls. If sheets crack slightly, lower noodle volume per roll.

4. 4

   In the wide bowl, whisk 80 g all-purpose flour with 100 ml cold water and a pinch of salt until a smooth, thin batter forms. Roll each seaweed roll in the batter to coat thoroughly, letting excess drip back into the bowl so it fries evenly without dropping heavy clumps.

5. 5

   Pour 120 ml vegetable oil into the frying pan and heat over medium heat until hot. Carefully drop the rolls into the oil. Fry for 5 to 6 minutes, turning every minute with tongs, until golden brown and very crispy. Lower heat if the outer coating darkens too fast.

6. 6

   Transfer cooked rolls onto paper towels to drain excess oil for 1 minute. Slice each roll diagonally into 2 bite-sized pieces using a sharp knife. Serve piping hot on a plate with extra soy sauce for dipping, showcasing the soft savory noodle center and crunchy shell.