K-FOODRECIPE
Menu
Recipes Saved recipes
Recipes
Street food · Korean home cooking

Crisp seaweed noodle rolls (gimmari)

Small seaweed rolls filled with seasoned glass noodles and coated in a light crisp batter. Drain and cool the filling before rolling, then fry in small batches.

50 min2 servings6 stepsDifficulty: Intermediate
Crisp seaweed noodle rolls (gimmari)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    Use Korean dangmyeon. Cook and drain fully; do not wrap dry noodles in seaweed.

  • Essential

    Cut each full sheet into four squares, making eight pieces. Oily seasoned snack seaweed is too fragile for this method.

  • Optional

    Cook briefly with the noodles, or omit.

  • Optional

    Omit if unavailable.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Use the same amount in the cooked filling. Check flour and sauce labels if avoiding wheat.

  • Optional

    Omit if unavailable; do not add extra oil to replace it.

  • Essential

    Loosely fill and level the cup; mix only briefly with the cold water.

  • Essential

    Dust lightly before dipping so the batter clings to the rolls.

  • Substitute available

    If Potato starch is unavailable

    Use instead
    Cornstarch
    Substitute quantity
    2 level eating spoonsReference quantity: 20 g

    Use pure cornstarch in the batter, not cornmeal. The crust may be a little firmer.

  • Essential

    Keep cold. Add one small teaspoon at a time only if the batter cannot coat in a thin layer.

  • Substitute available

    If Neutral oil for frying is unavailable

    Use instead
    Sunflower oil suitable for frying
    Substitute quantity
    3 paper cupsReference quantity: 540 ml

    Use in the same small high-sided pot. Oil depth is about 2 cm; do not use a large wide pan with only a shallow film.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Boil the glass noodles according to their packet, usually 6–8 minutes. Add the optional finely chopped carrot for the final 1 minute. Drain thoroughly in a sieve; keep the seaweed dry and away from the steaming pot.

    Boil the glass noodles according to their packet, usually 6–8 minutes. Add the optional finely chopped carrot for the final 1 minute. Drain thoroughly in a sieve; keep the seaweed dry and away from the steaming pot.

  2. Step 2

    Step 2: Snip the cooked noodles into short lengths. Toss with soy sauce, optional sesame oil and optional spring onion. Spread in a clean bowl and cool for 10 minutes until no longer steaming; the filling must not be dripping wet.

    Snip the cooked noodles into short lengths. Toss with soy sauce, optional sesame oil and optional spring onion. Spread in a clean bowl and cool for 10 minutes until no longer steaming; the filling must not be dripping wet.

  3. Step 3

    Step 3: Cut each nori sheet into four squares. Divide filling into eight portions. Put one portion near an edge, roll snugly into a small cylinder and moisten just the final edge with a little water to seal. Do not soak the whole sheet.

    Cut each nori sheet into four squares. Divide filling into eight portions. Put one portion near an edge, roll snugly into a small cylinder and moisten just the final edge with a little water to seal. Do not soak the whole sheet.

  4. Step 4

    Step 4: Mix the batter flour and starch with the cold water just until combined; small lumps are fine. Dust the rolls lightly with the separate spoon of flour. Dip each roll in batter just before frying and let excess drip off.

    Mix the batter flour and starch with the cold water just until combined; small lumps are fine. Dust the rolls lightly with the separate spoon of flour. Dip each roll in batter just before frying and let excess drip off.

  5. Step 5

    Step 5: Heat 3 paper cups of oil to 170°C in a heavy high-sided pot about 18 cm wide, with oil no higher than one third of the pot. Fry four rolls at a time for 3–4 minutes, turning with dry tongs until golden and crisp. Keep water away from hot oil.

    Heat 3 paper cups of oil to 170°C in a heavy high-sided pot about 18 cm wide, with oil no higher than one third of the pot. Fry four rolls at a time for 3–4 minutes, turning with dry tongs until golden and crisp. Keep water away from hot oil.

  6. Step 6

    Step 6: Drain on a rack and repeat with the remaining four rolls, letting the oil return to 170°C. Let the centres cool briefly before eating; cooked noodles inside can be very hot. Serve immediately for the crispest coating.

    Drain on a rack and repeat with the remaining four rolls, letting the oil return to 170°C. Let the centres cool briefly before eating; cooked noodles inside can be very hot. Serve immediately for the crispest coating.

03 / Enjoy your meal

Finished dish

Finished dish: Crisp seaweed noodle rolls (gimmari)
Crisp seaweed noodle rolls (gimmari)
Helpful tips

Makes eight small rolls. An adult should handle the hot oil and let it cool completely before moving or discarding it. A food thermometer is useful for keeping oil temperature steady. The filling is already cooked before frying, but the flour coating must cook fully. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve beside rabokki or tteokbokki and dip only one edge at a time. Keep the remaining rolls away from sauce so their coating stays crisp.

Serve it with