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Korean Deep Fried Seaweed Spring Rolls

Learn how to make a popular Korean street food – deep fried seaweed spring rolls! They are a perfect companion to Korean spicy rice cakes (Tteokbokki)!

Korean Deep Fried Seaweed Spring Rolls (Gimmari) | MyKoreanKitchen.com

Korean Deep Fried Seaweed Spring Rolls (Gimmari, 김말이 튀김) in a nutshell

Deep fried seaweed spring rolls are essentially a simple version of Japchae (Korean glass noodles) stuffed in a seaweed sheet.

Once the seaweed sheet is rolled up, it is coated with frying batter then deep fried. So if you happened to have some Japchae left over, this dish is a great way to use it up!

If you go to a Tteokbokki (떡볶이, Korean spicy rice cakes) special shop or mini vans or carts that sell Tteokbokki, you can see these deep fried seaweed spring rolls there most of the time.

You can have these rolls as they are or ask the shop owner to mix with Tteokbokki. I always prefer the later option. Deep fried seaweed spring rolls in Tteokbokki sauce? Oh~ Yum!! It is so delicious.

They are crunchy outside and chewy bouncy inside. In fact, I like these rolls more than Tteokbokki. That means a lot, don’t you think?! 🙂 You must try this soon! Enjoy!

Ingredients for Fried Seaweed Rolls (Make 16 rolls)

Deep Fried Seaweed Spring Rolls Ingredients

Main

  • 8 seaweed sheets, cut into halves
  • 1 fistful Korean glass noodles, boiled and cut into little finger size
  • 1/3 carrot (small size), julienned
  • 10 stalks garlic chives, chopped in little finger lengths
  • Some cooking oil for deep frying

Sauce – mix these in a bowl

  • 1 Tbsp soy sauce
  • 1 tsp fine sea salt
  • 1/4 tsp sesame oil
  • A few sprinkles of ground black pepper

Batter – mix these in a bowl

  • 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

How to Make Fried Seaweed Rolls

Deep Fried Seaweed Spring Rolls Ingredients Prep 1

1.Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well with your hands.

2. Place a small amount of glass noodle and vegetable mixture (from step 1) onto a seaweed sheet. Roll the seaweed up. (If you brush some water on the edge of the seaweed after rolling it, it will stick better.) Repeat this step for the remaining ingredients.

3. Put the rolled seaweed into the batter bowl  to coat. (I put 4 rolls at a time. If you put too many in at the same time, they can squash each other.)

Deep Fried Seaweed Spring Rolls Ingredients Prep2

4. Pour some oil into a wok. Once it starts to boil, add the battered seaweed rolls. Fry them until fully cooked (about 2 to 3 mins). Take them out and put them onto a kitchen paper towel to soak off any excess oil.

Deep Fried Seaweed Spring Rolls Ingredients Cooking

5. For extra crispiness, fry the seaweed rolls once more.
6. Serve. (They can be enjoyed on their own or mix in with Tteokbokki or Rabokki.)

Korean Deep Fried Seaweed Spring Rolls (Gimmari) cut in half


Korean Deep Fried Seaweed Spring Rolls

A popular Korean streen food - fried seaweed spring roll recipe
5 from 1 vote
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Course: Snacks
Cuisine: Korean
Keyword: seaweed, spring rolls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 16
Calories: 47kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 8 dried seaweed sheets , cut into halves
  • 1 fistful Korean glass noodles , boiled and cut into little finger size
  • 1/3 carrot , julienned,
  • 10 stalks garlic chives , chopped little finger lengths
  • some cooking oil for deep frying

SAUCE – MIX THESE IN A BOWL

  • 1 Tbsp soy sauce
  • 1 tsp fine sea salt
  • 1/4 tsp sesame oil
  • A few sprinkles ground black pepper

BATTER – MIX THESE IN A BOWL

  • 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

Instructions

  • Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well with your hands.
  • Place a small amount of glass noodle and vegetable mixture (from step 1) onto a seaweed sheet. Roll the seaweed up. (If you brush some water on the edge of the seaweed after rolling it, it will stick better.) Repeat this step for the remaining ingredients.
  • Put the rolled seaweed into the batter bowl to coat. (I put 4 rolls at a time. If you put too many in at the same time, they can squash each other.)
  • Pour some oil into a wok. Once it starts to boil, add the battered seaweed rolls. Fry them until fully cooked (about 2 to 3 mins). Take them out and put them onto a kitchen paper towel to soak off any excess oil.
  • For extra crispiness, fry the seaweed rolls once more.
  • Serve. (They can be enjoyed on their own or mix in with Tteokbokki or Rabokki.)

Nutrition Info (per serving)

Calories: 47kcal | Carbohydrates: 7g | Fat: 1g | Sodium: 251mg | Potassium: 60mg | Vitamin A: 240IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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