Gim Mari (Crispy Seaweed Rolls)
Eun Ae Emily
- 3/4cup Water
- 1/2cup All purpose flour
- 1large Egg
- 1tsp Salt
- 1/2cup Potato starch
- 1Green onionsliced
- 1tbl Soy sauce
- 1tbl Rice vinegar
- 2tbl Soy sauce
- 2tbl Sesame oil
- 1tsp Black pepper
- 1tsp Salt
- 1tsp Sugar
- 2medium sized Carrots
- 2oz Asian chives
- 5oz Dangmyeon (sweet potato noodles)
- 6full sheets Gim (seaweed)
- 2cups Vegetable oil
Mix 2 tbl Soy sauce, 2 tbl Sesame oil, 1 tsp Black pepper, 1 tsp Salt, 1 tsp Sugar together.
Wash & peel 2 medium sized Carrots. Dice into bite size pieces.
Wash and dice 2 oz Asian chives into bite size pieces.
Boil a large pot of water. Cook 5 oz Dangmyeon (sweet potato noodles) for 7 minutes. Drain. Rinse in cold water. Use kitchen scissors to cut noodles into bite size pieces.
Add dangmyeon (sweet potato noodles), carrots & chives into your sauce. Mix well.
Cut 6 full sheets Gim (seaweed). Cut in half or quarters.
Add a spoonful of filling into your seaweed. Wrap tightly. Seal with water. Repeat until you’ve made the amount desired.
To make the batter, combine 1/2 cup Potato starch, 1/2 cup All purpose flour, 1 tsp Salt, 1 large Egg, 3/4 cup Water. Mix well.
Add 2 cups Vegetable oil to a wok (or other high edged pan) and heat on high for 5 minutes.
Dip rolls into the batter. Make sure they are thoroughly coated. Reduce heat to medium before adding your rolls, cooking 2-3 minutes on each side until browned. Remove from heat and drain oil.
Let oil come back up to temp on high heat for 5 minutes before reducing back to medium heat. Add your rolls back to your oil and cook for 2-3 more minutes to achieve that extra crunch.
Serve with your favorite dipping sauce. A quick favorite of mine is: 1 tbl Soy sauce, 1 tbl Rice vinegar and 1 Green onion (sliced).