Kimari is a popular Korean deep fried seaweed roll that is made by rolling glass noodles into nori sheets. The seaweed rolls are then deep-fried for a crispy coating. Learn how to make this addicting Korean street food at home. Gimmari can be eaten as an appetizer or snack. Continue to the recipe below to have an authentic taste of Korean street food in the comfort of your home!
Begin by boiling the glass noodles according to the package instructions. Cut into finger-length pieces and combine with the julienned carrots and garlic chives.
Season the noodles with soy sauce, salt, sesame oil, and black pepper. Mix thoroughly until noodles and vegetables are coated in the sauce. Let it cool for a few minutes after cooking.
Place a small amount of the noodle and vegetable mixture onto the nori seaweed sheet, arranging it into a row before rolling it. Brush some water on the edge of the nori sheet to allow it to stick as you seal it. Cut them into smaller bite-size pieces.
Combine all the batter ingredients in a separate bowl. Gently drop your seaweed roll into the batter to coat it.
Prepare the oil by heating it up to 180°C (or 360°F) in a non-stick pan. Drop your battered nori rolls into the oil and fry for around two to three minutes. Allow your deep-fried seaweed rolls to drain on a piece of kitchen towel.
Serve the kimari hot on its own or as an accompaniment to tteokbokki.
To make sure the noodles do not stick to one another, do not rinse them after boiling.
To make the rolling of the noodles easier, let the noodles cool down after cooking. By doing this, the noodles will harden slightly and make it easier to roll.
Glass noodles are also sometimes called sweet potato starch noodles or dangmyeon.