Crispy Seaweed Glass Noodle Rolls — Gimmari Glass Noodle Rolls
Korean street-style glass noodle rolls wrapped in seaweed, battered and deep-fried until shatter-crisp, served over rice with a soy-vinegar dip and a small kimchi side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Soak glass noodles in warm water 10 minutes, drain. Finely grate garlic cloves. Thinly slice scallions. Mix flour with potato starch. Prepare soy-vinegar dip by whisking soy sauce, rice vinegar, sesame seeds, and scallions.
Boil
Combine rinsed rice with 240ml water in a small saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 5 minutes until fluffy.
Boil
In fresh boiling water, cook drained glass noodles 4 minutes over high heat until tender. Drain, rinse under cold water. Toss with sesame oil, brown sugar, grated garlic, salt, and black pepper until evenly coated.
Wrap
Lay a seaweed sheet shiny-side down. Place a quarter of seasoned noodles in a tight log along one edge. Roll up firmly into a tight cylinder. Repeat with remaining 7 sheets to form 8 rolls total.
Fry
Whisk flour, potato starch, and ice water into a thin lumpy batter. Heat neutral oil to 180°C in a heavy pot or wok. Working in batches if needed, dip each roll in batter and fry 4 minutes turning once over high heat until shatter-crisp and deep golden. Lift onto a rack, rest 60 seconds between batches.
Crisp and plate
Cut each roll into 3 pieces with kitchen shears. Divide cooked rice between 2 plates, arrange gimmari pieces over rice on each plate. Set dipping sauce and aged kimchi alongside. Serve immediately while crispy.
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