If you go to the ddeokbokki special shops or mini vans or carts that sell ddeokbokki, you can see this Gimmari there 90% of the time. You can have Gimmari as it is or ask the shop owner to mix it with ddeokbokki. I always prefer option no.2. It is so yummy. I like Gimmari more than anything else from the ddeokbokki dish.
I was going to make this Gimmari with ddeokbokki today, but as you may know, I used up the rice cakes for ddeokbokki the other day (The rice cakes were so fresh, I couldn’t resist cooking them). So I had to cook Gimmari on its own and had it on its own. It was very crispy and filling, also simple to cook (Though I burnt my wok again, more work for me, yeah~ -_-;;).
Ingredients for 16 rolls
(Expected preparation time – Less than 20 minutes, Cooking time – Less than 10 minutes)
- Laver 8 sheets
- Glass noodles 1 fistful
- 1/3 a carrot (small size)
- 10 stalks of garlic chives
-Sauce
- Soy sauce 1 tbsp
- Salt 1tsp
- Sesame oil 1/4 tsp
- Pepper 1 sprinkle
-Coating Batter
- White flour 1/2 cup
- Starch powder 1/2 cup
- Salt 1/4 tsp
- Water 3/4 cup
Preparation
- Put some water into the pot.
- Boil the water. While it is boiling thin slice the carrot, cut the garlic chives into little finger lengths.
- When the water starts to boil, add the glass noodles. Boil it until the noodles are cooked. – It cooks nearly instantly by the way.
- Drain the water.
- Cut the noodles into little finger size with scissors.
- Put the noodles, carrots and garlic chives into a mixing bowl.
- Add the sauce. Mix it well with your hand or chopsticks.
- Sieve the flour, starch powder, and the salt.
- Add the water and stir it well.
- Cut the laver into halves.
- Put the noodle and vegetable mix onto the laver.
12. Roll the laver.
13. When you finish rolling, put the rolled laver into the coating batter bowl (I put 4 rolls at a time. If you put too many in, they can squash each other.)
Cooking
1. Pour some oil into the wok. (for deep frying)
2. When it starts to boil, add the Gimmari (rolled laver).
3. When it cooks, put it onto the plate. (on Kitchen paper towel to soak some oil)
4. When all the Gimmari cooks, re-fry them all. (It is crispier that way.)
5. Serve it on the plate.
I made a total of 16 rolls and it was enough as 2 people’s meal (I was surprised about that). We had 11 rolls total for dinner and left 5 rolls for later snacks. It was good for the first couple of bites, but it became a bit oily. That is why, as I said at the beginning of the post, Gimmari tastes best with Ddeokbokki. I missed you, Ddeokbokki! A lot!!
Tips for Sticking Laver
- If you put some water on the edge of the laver after rolling it, it will stick better.
For your curiosity I used these noodles.
Also, I didn’t use the rolling mat. I thought I would, but I didn’t need to.
Related Posts
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
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Wow Cannot believe I finally found a recipe for Gimmari.
I have been looking for this recipe for a long time.
Thanks and Keep up the good work in sharing your recipes
hello!
i want to try to cook korean food, and i think this one is easy to make. since i dont hav a laver, is it okey if i use nori instead of laver? anyway, whats the difference between the two? heheheh… sorry, its my first time.
oh my gosh!!! I LOVE gimmari!
I’m so glad you put up your recipe for them! I can’t wait to start making them.
I love your website, btw, keep up the great work!
Hi Spike
I used potato starch powder. Fun cooking!
hi sue,
i wanted to know what kind of starch powder you used for this? thanks so much!! your site is the greatest!!
Hi lyn,
I guess it can be a bit messy, though if you don’t cut it, the inside parts (noodles) won’t get seasoned with the ddeokbokki sauce.
That is why I recommend to add it just before you serve the meal. And stirring them lightly, a couple of times, can be helpful too.
However it is really up to you. You don’t have to cut it, if you don’t want to. Different ways may work for different people. You are the one who is going to have and enjoy the meal.
Take care
i was wondering, if u cut the ginmari into half before mixing it with ddeokbogi, will the filling(especially the noodles) fall out and won’t it be very messy then?
oh, by the way, i love your blog ^ ^….i loooove korean food!!
Another good question!
Mixing it with stir fried ddeokbokki with gochujang sauce is more common. I don’t think it will work out well with royal rice cake, though I never tried it that way yet.
Hi,
thanks for your reply!! Does Gimmari mix with stir fry ddeokbokki with gochujang sauce or royal rice cake ( gungjung ddeokbokki in korean)?
That is a very good question!
When you mix Gimmari with ddeokbokki, you don’t need to add any extra sauce. You will share the ddeokbokki sauce with the Gimmari.
The mixing method is:
Cut the Gimmari in half with scissors, then add it into the ddeokbokki cooking wok (just before you serve the ddeokbokki that is). Then stir it well a couple of times (for about 1 minute) with the ddeokbokki.
Then it’s done.
hi,
so how do you mix Gimmari with ddeokbokki? Do you stir fry and what kind of sauce you need? Thanks a lot!!