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

1. Put some water into the pot.
2. Boil the water. While it is boiling thin slice the carrot, cut the garlic chives into little finger lengths.
3. When the water starts to boil, add the glass noodles. Boil it until the noodles are cooked. – It cooks nearly instantly by the way.
4. Drain the water.
5. Cut the noodles into little finger size with scissors.
6. Put the noodles, carrots and garlic chives into a mixing bowl.
7. Add the sauce. Mix it well with your hand or chopsticks.
8. Sieve the flour, starch powder, and the salt.
9. Add the water and stir it well.
10. Cut the laver into halves.
11. 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.

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This meal is supposed to include some kind of meat, mostly beef (or pork), but as you know the price of beef in Korea is ridiculously expensive. (About 3000 won per 100g for Korean beef which is about US $3.20) So I didn’t use any meat, but if you can afford it, you are welcome to add it. Without the meat, this meal was still filling enough for 2 people.

However, I will cook this meal with some meat some other time, so do check the update in the future.

Ingredients for 2 people are

(Expected preparation time :5 minutes, Cooking time : 7 minutes)

• Rice cake (About 20 pieces, 300g)
• 1/2 a carrot
• 1/2 an onion
• 4 button mushrooms
• 5 shiitake mushrooms (Pyogo beosot in Korean)
• 1/4 red and 1/4 yellow capsicums (I forgot to take a picture of them, sorry.)
• 1 stalk of big spring onion

-Seasoning Sauce (Mix these well in a bowl.)

• Sugar – 1tsp
• Soy sauce – 4 tsp
• 1 minced garlic
• 1 dash of sesame oil

-Preparation

1. Wash all the vegetables, and thin slice them.
2. If the rice cake is hard, parboil the rice cake. Or just run them under hot tap water for one minute.

-Cooking

1. Pre heat the wok for about 20 seconds.

2. Pour some olive oil into the wok.

3. Put the onion into the wok. Stir it.

4. Add the carrot and stir it until 80 % of the carrot cooks.

5. Add all the other ingredients. Stir it until it cooks.

6. Serve it on the plate.

By the way, I add one green chili for extra taste as you can see on the very first picture, but it was quite spicy. It stung my lips for a while. I liked it though, I don’t think you should add any chili in this meal, for your benefit. (Without a chili, it still tastes good. It is not spicy at all.) That is why it is not listed in the ingredients section.

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