Tag Archive for gimmari at My Korean Kitchen

Gimmari on the magazine

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.

Gimmari prep2

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).

Gimmari cooking

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.

Gimmari cutted

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