Gimmari (Deep-fried Seaweed Spring Rolls)
Toppocchi's Eternal Companion! Crispy seaweed and mochimochi spring rain
Description
Deep-fried seaweed rolls. The eternal partner to Tteokbokki. Chewy glass noodles seasoned and rolled in seaweed, coated in a light batter, and deep-fried until shatteringly crisp.
Restaurants serving Gimmari (Deep-fried Seaweed Spring Rolls)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Korean glass noodles(Dangmyeon)
- Roasted seaweed
- Tempura batter mix
- Frying oil
Instructions
- Season boiled glass noodles with soy/sesame oil.
- Roll tightly in seaweed.
- Dip in tempura batter and deep-fry until crispy.
Learn more Spice, substitutes, tips
Key spices
Sesame oil、Seaweed nuttiness
Substitutes at Japanese supermarkets
(Best to buy frozen from Korean marts)
Pairing
Tteokbokki(Dip in the sauce)
Trivia
[Trend] Frozen Gimmari sells explosively in Shin-Okubo. The standard youth hack is crisping them in an air-fryer to serve alongside homemade Tteokbokki.
Eating tips & etiquette
[Unique Eating] Never eaten alone. The absolute Korean rule is to dunk it heavily into fiery red Tteokbokki sauce, letting the crispy batter absorb the spice before biting.
Allergen
Wheat, Sesame